Starters feature wild rabbit and pistachio terrine with pickled walnuts, onions and brioche and slow braised hare ragu, tagliatelle, sage and parmesan.
Diners can choose from a multitude of delicious main courses including the slightly obscure 7oz fallow deer and beef burger with bacon, smoked cheddar, crispy potatoes and coleslaw , and venison, bacon and onion pie with mashed potatoes and hispi cabbage, pan-roasted banbary duck breast with fondant potato, organe-braised chicory and plum puree.
For the sweet-tooth fans, puddings and feature apple, pear and blackberry crumble served with custard; treacle tart with clotted cream ice cream; sticky toffee pudding with vanilla ice cream and, clotted cream rice pudding with berry compote and shortbread.
The Pot Kiln also offers cheese boards for those who fancy a little something more.
