Book a Table
Book a Table
Olives (v, vg,ng)
Home-marinated mixed olives
Camembert (v)
Infused with garlic & rosemary served baked in a sourdough loaf with Bakers onion jam and maple syrup
Breads (v)
Toasted rustic breads with olive oil, modena balsamic & sun blushed tomato salsa
Charcuterie Board
A selection of Spanish and Italian cured meats, house marinated olives, sun-dried tomatoes, capers, ciabatta bread, olive oil & modena balsamic
Gambas Pil Pil
Shell on Tiger Prawns cooked in garlic, chilli & paprika with lemon & parsley served with rustic breads
Soup of the day (v)
soup of the day served with a mini loaf and seasoned butter
Wild Mushrooms (v)
tossed in garlic butter, cream, pecorino & rosemary served on baked brioche
Pate
Duck liver & game pate finished with a port & plum glaze served with crispy dry cured bacon & herb crostini
Calamari
Salt & Pepper calamari served with black garlic aioli
Smoked Mackerel Fillet
served on toasted sourdough with beetroot salsa and crumbled feta
Scallops
Pan seared scallops with sesame coated sticky pork belly, crispy rice noodles and plum & hoi sin sauce
Pigeon
Pan seared Pigeon breast served with minted pea puree and black pudding finished with a blackberry & port reduction
Scotch Egg
Black Pudding Scotch Egg served with whisky hollandaise
All of our sandwiches are served on ciabatta with rainbow slaw & dressed watercress
Reuben
Salt beef pastrami, sauerkraut, pickled red onions, black garlic aioli, American mustard, pickles and Swiss cheese pressed in a buttered ciabatta
Fish Fingers
Beer battered cod fish fingers, homemade tartar sauce and wild leaves
Pork
'Old Spot' pork loin, burnt apple puree with sage, onion & cranberry stuffing
Mediterranean (v)
Mediterranean vegetables, oregano pistou & melted mozzarella
Steak
5oz rump steak with Baker's onion jam and melted blue cheese
Aloo Gobi (v)
Potato, cauliflower & spinach curry with lime & coriander basmati rice, naan bread and mint yoghurt
Wild Mushroom Linguine (v)
Wild Mushrooms, garlic butter, oregano pistou, white wine and cream tossed through linguine and topped with shaved pecorino served with garlic crostini
Pie of the day
Chef's pie of the day served with mashed potatoes and seasonal greens & homemade gravy. Please ask a member of staff for today’s option
Fish & Chips
Cod battered with Timothy Taylor's Landlord served with thick cut chips, homemade tartar sauce and minted pea puree
Seafood Linguine
King prawns, seared scallops, devon crab and chorizo tossed through linguine with fresh chilli, vine tomatoes, garlic & parsley
Seabass
Pan roasted Seabass fillets served on a bed of Lyonnaise potatoes with samphire and crab butter
Pork Belly
Slow braised twice cooked 'Old Spot' pork belly, honey glazed baby carrots, mashed potato, green beans wrapped in Parma ham, jus & crackling
Gammon
chargrilled 10oz gammon steak, grilled black pudding, fried free range egg, burnt apple puree and thick cut chips
Rump Steak
char-grilled 10oz Herefordshire rump steak with thick cut chips, roasted portobello mushroom, vine tomatoes and dressed leaves add Shell on king prawns in garlic butter £4
Scampi
Scottish wholetail scampi served with thick cut chips, homemade tartar sauce & minted pea puree
Baker's Burger
8oz beef burger, swiss cheese, dill pickles, tomato relish, baby gem, rainbow slaw and fries
Reuben burger
8oz beef burger, salt beef pastrami, swiss cheese, dill, pickles, sauerkraut, black garlic aioli, American mustard, rainbow slaw and fries
Chicken burger
Southern fried chicken strips, chorizo, tomato relish, sriracha mayo, baby gem, rainbow slaw and fries
Halloumi Burger(v)
Char-grilled Halloumi, dill pickles, tomato relish, baby gem, rainbow slaw & fries
Blue Cheese Sauce
Timothy Taylor Battered Onion Rings
Whitebait
White bait with bloody mary mayonnaise
Wild leaf & Parmesan salad (ng) (v)
Skinny fries (ng) (v)
Thick cut chips (ng) (v)
Seasonal greens (ng) (v)
‘Posh chips’
extra crispy thick cut chips tossed in rosemary & black truffle oil finished with shaved pecorino (ng)
Green Peppercorn sauce
Our Chef: Mustapha Beniji
Vegetarian option available (v)
Vegan option available (vg)
Dishes are available with no gluten (ng) or lactose (l) containing ingredients, but may vary slightly, please specify when ordering
Written allergy information is available on request, please make staff aware of any allergies
To the best of our knowledge all food is GM free. Our food is prepared in a kitchen where nuts, gluten and other food allergens are present. Our menu descriptions do not include all ingredients.
All food is freshly cooked to order.
Olives (v, vg,ng)
Home-marinated mixed olives
Camembert (v)
Infused with garlic & rosemary served baked in a sourdough loaf with Bakers onion jam and maple syrup
Breads (v)
Toasted rustic breads with olive oil, modena balsamic & sun blushed tomato salsa
Charcuterie Board
A selection of Spanish and Italian cured meats, house marinated olives, sun-dried tomatoes, capers, ciabatta bread, olive oil & modena balsamic
Gambas Pil Pil
Shell on Tiger Prawns cooked in garlic, chilli & paprika with lemon & parsley served with rustic breads
Soup of the day (v)
soup of the day served with a mini loaf and seasoned butter
Wild Mushrooms (v)
tossed in garlic butter, cream, pecorino & rosemary served on baked brioche
Pate
Duck liver & game pate finished with a port & plum glaze served with crispy dry cured bacon & herb crostini
Calamari
Salt & Pepper calamari served with black garlic aioli
Smoked Mackerel Fillet
served on toasted sourdough with beetroot salsa and crumbled feta
Scallops
Pan seared scallops with sesame coated sticky pork belly, crispy rice noodles and plum & hoi sin sauce
Pigeon
Pan seared Pigeon breast served with minted pea puree and black pudding finished with a blackberry & port reduction
Scotch Egg
Black Pudding Scotch Egg served with whisky hollandaise
Aloo Gobi (v)
Potato, cauliflower & spinach curry with lime & coriander basmati rice, naan bread and mint yoghurt
Wild Mushroom Linguine (v)
Wild Mushrooms, garlic butter, oregano pistou, white wine and cream tossed through linguine and topped with shaved pecorino served with garlic crostini
Pie of the day
Chef's pie of the day served with mashed potatoes and seasonal greens & homemade gravy. Please ask a member of staff for today’s option
Fish & Chips
Cod battered with Timothy Taylor's Landlord served with thick cut chips, homemade tartar sauce and minted pea puree
Seafood Linguine
King prawns, seared scallops, devon crab and chorizo tossed through linguine with fresh chilli, vine tomatoes, garlic & parsley
Seabass
Pan roasted Seabass fillets served on a bed of Lyonnaise potatoes with samphire and crab butter
Lamb Rump
pan roasted Watford Field's lamb rump served blushing on a bed of chorizo & bean cassoulet with basil infused mashed potato
Pork Belly
Slow braised twice cooked 'Old Spot' pork belly, honey glazed baby carrots, mashed potato, green beans wrapped in Parma ham, jus & crackling
Pork Belly
Slow braised twice cooked 'Old Spot' pork belly, apple mashed potato, sauteed chorizo & kale with wholegrain mustard jus and crackling
Gammon
chargrilled 10oz gammon steak, grilled black pudding, fried free range egg, burnt apple puree and thick cut chips
Rump Steak
char-grilled 10oz Herefordshire rump steak with thick cut chips, roasted portobello mushroom, vine tomatoes and dressed leaves add Shell on king prawns in garlic butter £4
Baker's Burger
8oz beef burger, swiss cheese, dill pickles, tomato relish, baby gem, rainbow slaw and fries
Reuben burger
8oz beef burger, salt beef pastrami, swiss cheese, dill, pickles, sauerkraut, black garlic aioli, American mustard, rainbow slaw and fries
Chicken burger
Southern fried chicken strips, chorizo, tomato relish, sriracha mayo, baby gem, rainbow slaw and fries
Halloumi Burger(v)
Char-grilled Halloumi, dill pickles, tomato relish, baby gem, rainbow slaw & fries
Blue Cheese Sauce
Timothy Taylor Battered Onion Rings
Whitebait
White bait with bloody mary mayonnaise
Wild leaf & Parmesan salad (ng) (v)
Skinny fries (ng) (v)
Thick cut chips (ng) (v)
Seasonal greens (ng) (v)
‘Posh chips’
extra crispy thick cut chips tossed in rosemary & black truffle oil finished with shaved pecorino (ng)
Green Peppercorn sauce
Our Chef: Mustapha Beniji
Vegetarian option available (v)
Vegan option available (vg)
Dishes are available with no gluten (ng) or lactose (l) containing ingredients, but may vary slightly, please specify when ordering
Written allergy information is available on request, please make staff aware of any allergies
To the best of our knowledge all food is GM free. Our food is prepared in a kitchen where nuts, gluten and other food allergens are present. Our menu descriptions do not include all ingredients.
All food is freshly cooked to order.
Vanilla Creme Brulee
with homemade shortbread
Summer Berry Eton Mess (ng)
chantilly cream and meringue pieces with summer berries and raspberry coulis
Sticky Toffee Pudding
warm sticky toffee pudding with butterscotch sauce and pistachio & almond ice cream
Brownie
warm chocolate brownie with raspberry coulis, toffee popcorn and vanilla ice cream
Cookie & Ice Cream
home baked double chocolate cookie topped with vanilla ice cream and salted caramel sauce
Crumble
Rhubarb & apple crumble topped with shortbread crumb and vanilla ice cream or custard
Affogato
Your choice of ice cream served with an espresso shot to pour over topped with almond biscotti crumb
Ice cream & Sorbets
A selection of the fine ice creams and sorbets, ask your server for available flavours
Cheeeseboard
A selection of fine British cheeses, Baker's apple & onion chutney, grapes and oatcakes
Why not add a Port to your cheeseboard…? ask your server for our available selection
Our coffee is roasted and supplied by Great Brington Coffee. The Sacarello family have been roasting coffee in Gibraltar since 1888. Joe Sacarello continues his craft along side his wife, Sarah, in the Northamptonshire countryside, applying the wisdom and love that has characterised generations of coffee roasting fulfilling his Father’s dream of building a coffee roasting business here, in England.
Americano
Cappucino
Latte
Espresso
Mocha
Hot Chocolate
A selection of teas are available
Irish Coffee
Calypso Coffee
Brandy Coffee
Baileys Latte
A wider selection of Liqueurs are available, please ask your server
Olives (v, vg,ng)
Home-marinated mixed olives
Camembert (v)
Infused with garlic & rosemary served baked in a sourdough loaf with Bakers onion jam and maple syrup
Breads (v)
Toasted rustic breads with olive oil, modena balsamic & sun blushed tomato salsa
Charcuterie Board
A selection of Spanish and Italian cured meats, house marinated olives, sun-dried tomatoes, capers, ciabatta bread, olive oil & modena balsamic
Gambas Pil Pil
Shell on Tiger Prawns cooked in garlic, chilli & paprika with lemon & parsley served with rustic breads
Soup of the day (v)
soup of the day served with a mini loaf and seasoned butter
Wild Mushrooms (v)
tossed in garlic butter, cream, pecorino & rosemary served on baked brioche
Pate
Duck liver & game pate finished with a port & plum glaze served with crispy dry cured bacon & herb crostini
Calamari
Salt & Pepper calamari served with black garlic aioli
Smoked Mackerel Fillet
served on toasted sourdough with beetroot salsa and crumbled feta
Scallops
Pan seared scallops with sesame coated sticky pork belly, crispy rice noodles and plum & hoi sin sauce
Pigeon
Pan seared Pigeon breast served with minted pea puree and black pudding finished with a blackberry & port reduction
Scotch Egg
Black Pudding Scotch Egg served with whisky hollandaise
Aloo Gobi (v)
Potato, cauliflower & spinach curry with lime & coriander basmati rice, naan bread and mint yoghurt
Wild Mushroom Linguine (v)
Wild Mushrooms, garlic butter, oregano pistou, white wine and cream tossed through linguine and topped with shaved pecorino served with garlic crostini
Pie of the day
Chef's pie of the day served with mashed potatoes and seasonal greens & homemade gravy. Please ask a member of staff for today’s option
Fish & Chips
Cod battered with Timothy Taylor's Landlord served with thick cut chips, homemade tartar sauce and minted pea puree
Seafood Linguine
King prawns, seared scallops, devon crab and chorizo tossed through linguine with fresh chilli, vine tomatoes, garlic & parsley
Seabass
Pan roasted Seabass fillets served on a bed of Lyonnaise potatoes with samphire and crab butter
All our roasts are served with Roast potatoes, braised red cabbage, honey glazed carrots & parsnips, seasonal greens, cauliflower cheese, parsnip puree & gravy
Roast Rib of Buckby Beef
served rare with Yorkshire pudding
Roast 'Old Spot' Pork Loin
served with crackling, cranberry, sage & onion stuffing and Yorkshire Pudding
Roast Watford Fields Lamb
Roast Watford fields lamb (served blushing) with cranberry, sage & onion stuffing and Yorkshire pudding
Trio
Roast beef, roast pork & roast lamb served with crackling, cranberry, sage & onion stuffing and Yorkshire pudding
Nut Roast (v)
served with Yorkshire pudding and onion gravy
All £3 unless stated
Blue Cheese Sauce
Wild leaf and Pecorino salad (ng, v)
Skinny fries (ng, v)
Thick cut chips (ng, v)
Seasonal greens (ng, v)
‘Posh Chips’
Extra crispy tossed in rosemary & black truffle oil finished with shaved pecorino (ng)
Whitebait
White bait with bloody mary mayonnaise
Green Peppercorn sauce
Our Chef: Mustapha Beniji
Vegetarian option available (v)
Vegan option available (vg)
Dishes are available with no gluten (ng) or lactose (l) containing ingredients, but may vary slightly, please specify when ordering
Allergy information is available on request, please make staff aware of any allergies
To the best of our knowledge all food is GM free. Our food is prepared in a kitchen where nuts, gluten and other food allergens are present. Our menu descriptions do not include all ingredients.
All food is freshly cooked to order.
All our children’s meals are served with a choice of fries or mash & Peas or beans
Mac & Cheese
baked macaroni and cheese served with dressed leaves
Mini Pizza
cheese & tomato pizza with fries
Cod Goujons
breaded crumbed cod goujons served with a choice of fries or mashed potato and peas or baked beans
Mini Cheese Burger
buckby beef burger served in a brioche bun with swiss cheese served with a choice of fries or mash and peas or baked beans
Sausage & Mash
pork sausages served with mashed potato and gravy with either peas or beans
Chicken Nuggets
Finca Nova Airen, Spain
Made from the popular Spanish airen grape, this clean, fresh and fruity wine has a fine crisp finish with gentle citrus flavours
Grape/Region: Spain
Alfredini, Italy
Light in colour, refreshing & crisp, this well-balanced wine is very easy going on the palate
Grape/Region: Pinot Grigio
La Tierra Rocosa, Chile
With subtle fruity notes of kiwi and pear, this wine is a light and wonderfully drinkable new world tipple that stands out from the norm
Grape/Region: Sauvignon Blanc
Flor del Fuego, Chile
A rich wine, full in body, showing ripe tropical fruits accompanied by vanilla and a toasted finish
Grape/Region: Chardonnay
Fernlands, Marlbourgh
A vibrant & perfectly-balanced wine with a fruit-driven palate with a lasting & refreshing finish, encapsulating what 'Marlborough' does best
Grape/Region: Sauvignon Blanc/Marlborough
Picpoul Plo d'Isabelle
A crisp, zesty wine made from the rare Picpoul grape. Vibrant green apple fruit with a refreshingly dry and acidic finish.
Grape/Region: South of France
Baron de Baussac, Viognier
Fresh and dry with aromas of apricots and white peach, hints of elderflower and fresh pineapple. A refreshingly crisp acidity draws it all together beautifully. This richly flavoured wine would be fantastic served with spicy dishes
Grape/Region: Viognier, Languedoc
Finca Nova Tempranillo, Spain
Classic tempranillo notes of dark cherry and blackcurrant are prevalent on the nose, lifted by a hint of dried flowers and sweet spice
Grape/Region: Tempranillo
Bresco Merlot, Italy
Super smooth with a soft and plummy texture with hints of vanilla
Grape/Region: Merlot
Five Foot Track, Australia
A soft fruity red with ripe berry fruit and gentle pepper and spice flavours.
Grape/Region: Shiraz
Riscos Malbec, Chile
Heavy, bold and brimming with stewed black fruits and hints of coffee. A powerful and opulent red.
Grape/Region: Malbec/Chile
Monte Lagares, Spain
Polished and fruity in style, with redcurrant and strawberry flavours and overtones of subtle spice and vanilla
Grape/Region: Rioja
St. Desir, Pinot Noir
A dense and deeply coloured wine, full of concentrated black and red cherry flavour with hints of leather and spice. The palate has a layered texture, with muscular tannins providing a long finish
Grape/Region: Pinot Noir/South of France
Nero Oro Appassimento
This rich fruity wine is made even richer by the use of dried grapes. Packed with dark fruit flavours that are almost amarone-esque
Grape/Region: Pasqua/Italy
Circus Zinfandel Rose, Italy
A fantastic example of an off-dry, easy drinking wine full of summer fruit flavours with a hint of sweetness
Grape/Region: Zinfandel
Breganze Superior, Italy
Blush in colour, with soft floral flavours on the palate and a refreshing, pleasantly smooth finish.
Grape/Region: Pinot
Chateau St. Hippolyte Rose, Provence
Fine and elegant nose yielding aromas of rose and red fruits. Full and pleasant, well balanced with a generous lasting finish
Grape/Region: Cotes de Provence
Prosecco Corte Alta, Italy
Delicate & Aromatic with a light body and fine bubbles. Excellent as an aperitif or an accompaniment to canapes
Nicholas Feuillatte NV Brut
A light, fresh & fruity Champagne with fine discreet bubbles and subtle overtones of apples, pears and citrus fruits.
Veuve Cliquot NV Brut
Veuve Cliquot ages their non-vintage for almost twice the required time, resulting in a superb marriage of freshness and power, with rich fruit and a mouth-filling mousse.
Veuve Cliquot Rose
A relatively recent addition to the Veuve Cliquot stable, this medium bodies rose is reminiscent of the power and finesse of the non-vintage label, with a soft red-fruit core.
All wines served by the glass are also available in 125ml measures. Vintages may vary. Please ask for further information on ABVs.
Bombay Sapphire, 40%
London, Dry
The tantalising, smooth & complex taste that you experience when you sip Bombay Sapphire is described as fresh, citrus & juniper flavours combined with an elegant light spicy finish. Recommended with Fever Tree Mediterranean Tonic
Tanqueray, 43.1%
London, Dry
Clear and poignant juniper aromas with a light spice. Recommended with Fever Tree Aromatic tonic and served with a twist of lemon.
Silent Pool, 43%
Surrey, Floral
All the botanicals work together in unison to afford a romantic, complex flavour. Fresh, floral and citrus flavours work together with local honey and earthy cassia bark to achieve this smooth finish. Recommended with Fever Tree Premium Tonic water and orange peel.
Copperhead, 40%
London, Dry
Mr Copperhead was a notorious alchemist searching for the elixir of life when he conjured up this exquisite composition using a copper pot still and five essential botanicals; angelica, cardamon, juniper, orange peel and coriander seed
Hendricks, 41.4%
Ayrshire, Floral
Distilled using Juniper, Coriander & Citrus Peel with infusions of Cucumber & Rose, Hendricks has an intriguing depth of flavour and a delicate floral aroma. Recommended with Fever Tree Elderflower Tonic and Cucumber Ribbons
Brockmans, 40%
London, Fruity
Intensely smooth with a soft, fruity character derived from a careful botanical selection. Italian Juniper berries provide pine, lavender & camphor notes. Spanish lemon & orange peel add zesty citrus. But the unique use of dried blackberries & blueberries give Brockmans’ its distinctive taste. Recommended with Fever Tree Lemon Tonic and a wedge of orange.
Monkey 47, 47%
Germany, Floral/Citrus
Distinct and Pure scent of Juniper, tangy & crisp citrus notes, a sweet, flowery aroma, with a hint of peppery spices, subtle bitter fruit notes of cranberries, and a deep and harmoniously balanced complexity. Recommended with Fever Tree Mediterranean Tonic
Gordon’s Pink, 37.5%
London, Floral
Inspired by an original Gordon’s recipe from the 1880s, the natural sweetness of raspberries and strawberries, with the tang of redcurrant served up in a unique blushing tone. Recommended with Fever Tree Premium Tonic and a few strawberries
Sipsmith, 41.6%
London, Dry
The quintessential expression of a classic London Dry Gin. Bold, complex and aromatic – smooth enough for a martini, yet rich and balanced, perfect for a G&T. Recommended with Fever Tree Aromatic Tonic
The Botanist, 46%
Islay, Floral
Conceived, distilled and hand crafted on the island of Islay, nine classic gin botanicals are augmented by 22 local herbs and flowers foraged from the hills, shores and bogs of the southern fertile Hebridean island.
Malfy Sicilian Blood Orange, 41%
Italy, Fruity
A fruity firework with well co-ordinated botanicals. The most important ingredient, the Sicilian blood orange peel, is macerated in distilled alcohol for 36 hours together with Italian juniper berries. In a second distillation step, the infusion is distilled with 7 different botanicals in a vacuum still
Warner Edwards Victoria’s Rhubarb , 40%
Northamptonshire, Fruity
From a 200 year old barn on Falls Farm in the picturesque village of Harrington, Northamptonshire. The rhubarb juice is extracted using a traditional fruit press and blended with our Harrington Dry Gin to produce an alluring pink gin that is voluptuous on the palate with a sweet and tangy royal rhubarb explosion. Recommended with Fever Tree Ginger Ale
