Top 50 Gastropubs

57

Parlour

Previous menus have featured dishes including brill with hazelnut Hollandaise, Yukon golds and rainbow chard, plus sea bass fillet with butternut squash, spinach and sage.

For meat lovers, previous menus have included meals such as Tamworth pork belly with celeriac, quince and mustard, as well as short horn Sirloin steak, served with bone marrow butter, chips and salad.

The pub has formed its own ‘secret diners club’ with undercover guests who provide honest and constructive feedback to improve diners’ experiences.

For sure, the pub became well known for its cow pies and also its Kiev, which when in front of you on the menu, they are a must try.

Dunford Wood is an outstanding chef, but he is also a great entertainer and wows guests at his chef’s table where he is known to swipe the cork from a champagne bottle with a sabre or even serve desserts straight onto the table top as though it were an artistic masterpiece.

He believes in only the best sourced food, cooked using the very best skills. The chef is also an advocate for local and neighbourhood life and has worked tirelessly to include locals in his venture.

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