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Lunch Menu



today’s soup

with freshly baked bread

little lamb stew

slow braised lamb shoulder in a red wine gravy with truffle & parmesan crispy polenta

moules marinere

steamed anglesey mussels in a white wine, garlic and cream sauce with sourdough bread

feta and butternut squash borek

crisp filo pastry filled with harissa spiced butternut squash, feta cheese and pine nuts served with a beetroot yogurt

tomato & basil bruschetta

toasted sourdough bread topped with a basil & walnut pesto, heritage tomatoes, kalamata olives and fresh buffalo mozzarella


today’s fish

ask your server about today’s dish

bombay sea bream

pan-fried sea bream with a bombay potato cake, red onion and cucumber pickle, mint yogurt and fresh chilli

tofu katsu curry

crispy breaded tofu with a mild & fruity curry sauce, jasmine & wild rice, sugar snap peas and baby corn

chicken & spring vegetable fricassee

with broad beans, asparagus, courgette and french beans in a white wine, tarragon & mustard cream sauce with fresh gnocchi

albert’s fish and chips

sustainably sourced atlantic cod fillet in a beer batter
served with proper mushy peas, bread & butter and homemade tartare sauce – ALSO AVAILABLE WITH BEER BATTERED HALLOUMI INSTEAD OF COD

steak frites

a tenderised 5oz rump steak, pressed until thin to give a tasty and tender steak, with thin cut chips and peppercorn sauce


buffalo mozzarella and tomato

with fresh basil and sun blushed tomatoes

artichoke, wild mushroom and rosemary

with garlic butter, porcini mushrooms and roasted shallots finished with watercress (no tomato)

blue cheese and parma ham

italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes

spicy sausage

‘ndjula sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream

pulled chilli chicken

with sticky plum sauce, spring onions, fresh coriander and chilli

hoisin duck

shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander (no tomato)


chocolate volcano

warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream

eton mess

with sugar steeped strawberries, fresh raspberries, meringue, whipped cream and basil sugar

sticky toffee pudding

with butterscotch sauce, toasted pecans and longridge farm’s vanilla ice cream

lemon and almond cheesecake

with crushed meringue and dark chocolate sauce

williams pear sorbet

with toasted pecans and stem ginger

albert’s rhubarb & lavender turnover

rhubarb and apple compôte wrapped in lavender pastry, fried until crisp with longridge farm’s vanilla ice cream

ice cream sundae

longridge farm’s vanilla and chocolate ice cream with brownie bites, berry compôte, chocolate sauce, fresh berries, toasted nuts and squirty cream

warm mini eccles cakes

traditionally baked eccles cakes from richardson’s bakery served with black tea syrup and cornish clotted cream

2 COURSES – £12.50

a discretionary 10% service charge will be added for parties of 6 or more

allergy information is available on request


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