Bonwick brings a classical approach to the kitchen, shaped by French technique his and years working at Michelin-starred level. The menu reflects that grounding, showing clarity, restraint and confident execution.
Starters set the tone with dishes such as pickled Majtec herrings with potato and dill, French country style pâté, and marshland beetroot with sheep's cheese and walnuts.
Mains lean into comfort and tradition, from pie and mash to market fish simply cooked, alongside more indulgent plates including warm winter tart with truffle, spinach and woodland mushrooms, and truffle polenta with pumpkin chutney and parmesan.
Desserts follow the same classical line, with a syrup sponge and vanilla ice cream and chocolate sablée with mousse and orange, finished with a selection of digestifs and dessert wines.
The result is a pub that honours its heritage while delivering food of calm authority, guided by a chef with a clear point of view and a respect for timeless cooking.
