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Our Food
Our passion lies in finding quality ingredients and preparing, cooking and presenting them in a modern but unpretentious way.
Our menus have a spine of freshly prepared, classic British dishes complemented by more exotic influences from other parts of the world. They change slightly every week, with a more substantial change approximately every month. We upload them to our web site each day before 12 noon so that you may peruse them at your leisure to whet your appetite.
Each of our pubs offer a locally written ‘Gluten Free Menu’. Most of our sauces, gravies and dressings have been gluten free for many years. But we have been working with Coeliac UK in order to develop recipes for pastries, flapjacks, shortbreads and the like in order to offer more and more Gluten free dishes.
We adopted Coeliac UK’s training for all of our Managers and Head Chefs along with our already robust training in order to give our teams the knowledge and confidence in this area and we are thrilled to have been awarded Coeliac UK’s accreditation.
June 2021
‘Tis the season of Rhubarb! How will you be enjoying yours?
Rhubarb and Stem Ginger sponge pudding with vanilla custard from the Highdown perhaps or after Chase have worked their magic and we’ve added ice and tonic at Gomshall Mill?
Every summer we run a competition across all of our pubs to crown creators of the best dishes. Each pub enters a junior chef and front of house partnership to represent them in our company wide competition to develop the best starter, main and pudding.
At the grand finals in September all the dishes are judged against each other and the supreme champion is crowned. The winning team enjoy the glory, the admiration and undoubtedly the accusations of bias and double-dealing from all their peers and they also receive a trophy, a case or two of something quaffable to celebrate their success with the rest of their team and a great prize dining experience in somewhere very 'posh and foodie', along with all the other finalists.
As doting customers, we benefit from the fruits of their labours when the delicious dishes are added to their menus.
