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 fresh, seasonal, classic British dishes complemented by more exotic influences from other parts of the world. Each pubs menu is different and is uploaded to their website each morning before 12 noon so that you may peruse them at your leisure to whet your appetite.

Local Gluten Free Menus

Each of our pubs offer a wide range of gluten free dishes. 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 options.

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.

Simply look out for two symbols next to dishes on our Daily Menu; gf – gluten free and gfa – which denotes a dish that could easily be adapted to make it gluten free if you ask your server.

Latest Food News

Brixham Fish Market Visit

June 2026

Did you know it's World Oceans Day in June? A global initiative to celebrate the world's oceans, raise awareness about their critical importance to our planet, and promote conservation efforts to protect marine life and habitats.

Exec Chef Billy took a group of our Head Chefs along to Brixham for a couple of days recently to experience the local Fish Market. They arrived at 6am for a presentation about the fish market and the trawler association, followed by a tour of the day’s catch (which was a really wide variety) as it was being auctioned live on site. (Did you know that octopus is currently enjoying a strong revival in UK waters?).

After a very welcome breakfast back at the hotel, they headed over to Kingfisher Brixham, suppliers to all the B&P pubs across the South. They visited the cutting room, the freshwater tanks, picking area, and goods-in section, where some enormous monkfish and cod had just arrived.

The trip was a fantastic experience for all the chefs, giving everyone a much deeper understanding of the seafood being caught off the south coast and the journey it takes from boat to kitchen.

Food Development Awards

Every year 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 and reward our rising stars.

At the grand finals in September the teams of two are challenged with two rounds. The first stage begins with a tray of identical ingredients and an unseen spec for each team. They have 1½ hours to prep, cook and present the dish following the spec precisely. In true ‘Great British Bake Off’ style each team places their finished starter behind a card with their name, leaving our panel of judges, Tom, Mary and Mike to compare, contrast and then pick the top three.

The idea of this task is to show that consistency, accuracy and replication need to be cornerstones of our food offer.

The second task gives each team free range to choose from an amazing larder of ingredients: guinea fowls, rabbits, pork and venison loins, lobsters, whole fish, racks of lamb (too many things to mention).

Each team has 3 hours to devise a main course and a pudding using their imagination and creativity.

It’s fair to say that the 2023 finals brought with it a consistently high standard of cooking. It was especially pleasing to see how all the team’s balanced originality and innovation whilst keeping in mind our overall food style. Margins were very close, but Sutton Hall’s Steve and Cat were crowned this year’s overall winners.

All the finalists win a prize for their efforts and the winners are taken on a fantastic culinary experience.

We owe Cheshire South & West College huge thanks for hosting us fantastically well at their Ellesmere Port Campus and Royal Greenland for their kind sponsorship.