If you like your game cooked by the absolute experts, this is the place to go. Don’t be surprised when the woodcock — if on the menu — arrives on its own on a plate. It tastes sublime. Read more.
Squab pigeon pie cooked with Old Henry beer features on this new menu until the end of September. Generous portion, with thick and golden pastry. Read more.
The steak sandwich from this stall is the topside of venison served in a bap with onions, Dijon mustard and home-made redcurrant jelly. Tender meat, friendly service. Read more.
Try the rabbit which is roasted and served with dandelion, pear and hazelnut. Read more.
Roast Cumbrian wild red deer saddle with corn and millet kedgeree is an interesting, though expensive, way to fill you up. Read more.
