As the restrictions have now been lifted, our highest priority is the safety and well-being of both our guests and staff. We are very aware that there whilst the future is looking more positive, there may be some bumps in the road to life returning to a new normal.
We will be continuing to keep our Covid measures in place throughout the pub and hotel rooms, to do our part to help control the spread of the virus for the foreseeable future.
Our staff will continue to wear face coverings for their and guests safety. Socially distanced tables and our under cover, heated outdoor areas will remain.
With the arrival of Summer, we have beautiful gardens to dine or enjoy a drink.
We will be relax the rule of 6 indoors where we have availability.
Extra cleaning regimes continue for all areas with hand sanitiser available throughout. NHS Track & Trace check ins will still be available for guests that wish to check in. It will no longer be mandatory for guests to provide contact details or wear a face covering indoors.
We do ask that if you have tested positive or someone you have been in close contact with has tested positive for Coronavirus, you delay your visit.
At this time everyone will be moving at different paces as we ease out of lockdown and we want to keep things moving forward, so we would appreciate it so much if you could help us by being as considerate as possible to other guests and our teams over the coming months.
01. Season the hanger steaks and BBQ. 5/8 mins for rare or longer depending on how you like your steak. Leave to rest in a warm place.
02. For the béarnaise, clarify the butter by melting it in a saucepan over a low heat. When foaming, remove from heat. Leave for a few minutes for the white solids to sink.
03. Pour the vinegar in a saucepan with the diced shallot, tarragon and a pinch of salt. Heat gently over medium heat until the volume of liquid has halved. Strain through a sieve and leave to cool.
04. Beat the egg yolks with the lemon juice and add the vinegar reduction over a pan of simmering water (bain-marie), don’t let the base touch the water!
05. Whisk constantly until the sauce thickens slightly, remove from the heat and whisk in the clarified butter constantly whisking until thick and smooth.
06. Finish with chopped tarragon and seasoning. Leave in a warm place.
07. Cut the bagel and toast it. Slice the hanger steak then assemble with raw spinach, juicy steak and rich, buttery, tangy béarnaise sauce.