Other than the occasional French influence born from Amy’s roots; the menus are developed offering simple, interesting British classics built around the English seasons with the emphasis on fresh, clean flavours.

The kitchen stays true to Amy’s ethos that provenance is key and they continue to source only the best local ingredients, from small reputable suppliers.  The concise menu changes regularly and caters for people looking for a traditional pub meal and those seeking something more interesting.

The vegetable garden is used throughout the summer, growing a variety of heritage tomatoes, beans, garlic and herbs which are used in many of the dishes; there are plans to extend home grown produce and although they already use eggs from their flock at home, they are hoping to get some pub chickens.

“A quintessentially English pub overlooking the prettiest village green with roaring fires and locals with their dogs at the bar.  Starters to order before your roast might include a Twice baked cheese souffle or a homemade Scotch egg”
Sainsbury's Magazine - Best place for a Sunday roast