We are delighted to announce we will re-open for outdoor dining from Thursday April 15th.
Food and drinks will be available in our new heated outdoor covered veranda area during opening hours, until the Government indoor reviews in May.

Our outdoor dining menus have been created to provide simple, comforting food, focusing on seasonal flavours and health.
COVID safety will be at the forefront of our operations for our team and our customers. Let’s help ensure no more lock-downs!
Full Please Read Our Full COVID Policy

We ask you make bookings prior to your visit to ensure our team can have your table sanitised and ready.

Our dishes ensure quick turn-arounds where possible, although heated, who knows what the Spring weather will bring.

Pre-book Here

Limited tables for two. Mainly tables of four available.
If no availability is showing, please call Wed-Sat
or email us with your request

NEED TO CANCEL?
Please just let us know with as much notice as possible,
so others can enjoy the open air.
No shows create disappointment for man and cost food waste for all! 

THURSDAYS-SATURDAYS

9.00-10.15  COFFEE & PASTRIES

Each Service followed by a deep santising.

10.00-11.30 BRUNCH

Freshly Baked Pastries,
Toasted Peter Cook The Bakers ‘sunshine loaf’,
Wendy Brandon’s preserves £7

The ‘Verzon Fry’
Free range middle white pork sausage, back bacon, Trealy Farm black pudding,
smoked cheddar hash brown, fried free range hens egg, slow cooked field mushroom. £12

Fermented Wild Mushrooms
Poached free range eggs on Peter Cook’s Ledbury loaf. £8
With crisp Parma ham. £10

Snowdonia Black Bomber Rarebit
Peter Cook’s Ledbury loaf, pickled walnut, ale caramel £8

Macneils Smoked Salmon and Scrambled Free Range Eggs
On toasted Peter Cook’s croissant. £11

Pulled Hereford Beef Hash
Free range hens egg, BBQ beans £10

Followed by Santising

MENU SERVED
12-2.30 & 5.30-8.30

SMALL PLATES

Selladore wine steamed mussels. Chilli, garlic, grilled Ledbury loaf. £6
Middle white pork belly and spiced black pudding croquette. Garden piccalilli £6
Salt baked garden beetroot. Cernay goats curd, pine nuts, rainbow chard salsa Verde £6
Verzon sliders. Hereford steak, chicken tikka, salt cod fish finger £9

LARGE PLATES

10 oz Hereford Rump steak. Slow cooked field mushroom, dripping onions, triple cooked fries £16
Minced Hereford steak burger. Trealy farm pastrami, onion marmalade, Emmental cheese, Peter Cook’s brioche bun, skin on fries. £16
Chicken tikka burger. Mango chutney, onion bhaji, curry mayo, peter cook’s brioche bun, skin on fries. £15
Salt Shetland cod fish fingers. Trealy farm chorizo, bloody Mary ketchup, peter cook’s brioche bun, skin on fries £14
Wye valley asparagus. Wild mushroom and wild garlic tagliatelle, walnut pesto £12
Beer battered Cornish haddock. Crushed peas, triple cooked chips, chip shop curry sauce £14

SIDES

Chilli and garlic garden greens £3.5
Harissa roasted garden beetroot, balsamic, feta £3.5
Truffle mac and cheese croquettes £4

DESSERTS

Vanilla and butter milk panna cotta. Forced rhubarb, stem ginger £6
White chocolate and mascarpone sundae. Espresso caramel £7
Melting chocolate pudding. fruit and nut ice cream £8
Selection of local & British cheeses. Fig chutney, fudges biscuits £10

DAILY EVENING SPECIALS

SUNDAYS 12-3PM

Menu announced week prior.

Pre-book  Thursday-Sunday Here

Tables for two are limited. Most tables are four, where we can allocate you a little more time.
All guests will be asked to complete our Track & Trace form.

NB. Our kitchens handle all 14 allergens.
Please let us know of any food allergies or special dietary requirements, some dishes may not be suitable during pregnancy, please discuss this with a member of the team.

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