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.
180-200g portions white boneless fish Hake, Cod, Pollock, Haddock, Whiting are all good
1kg plain flour
40g fresh yeast
350ml ale beer
150ml soda water
01. Mix all ingredients into a thick batter that should coat the back of a spoon. Add a little more liquid if too thick. (you don’t have to add the yeast but we find a live batter makes bubbles that make the batter lighter when cooked)
02. Put the fish in the batter then lower carefully into a deep fryer or a pan filled with hot oil (180’C) for 6-8 mins until golden. The fish should be cooked to 75’C in its thickest part.
2kg Maris Piper or King Edward Potatoes
01. Peel potatoes and cut into chips.
02. Steam for 15 mins (or gently boil in salted water for 8-12 mins).
03. Dry off and blanch in hot oil 140’C for 5 mins.
04. Cool down after second cooking.
05. Deep fry for 4 mins at 180’C until golden and crispy.
3tbsp capers, drained and chopped
3tbsp gherkins, drained and chopped
1 small shallot, finely chopped
Squeeze fresh lemon juice
Small bunch fresh parsley and dill chopped
01. Chop all ingredients and add to the mayonnaise, mix well then add a squeeze of lemon juice.
200g frozen peas
01. Blanch the peas in salted boiling water for 3 mins, add melted butter and seasoning.
02. Crush the peas a little with a fork or leave whole if you rather.
1tsp curry powder
1/2 tsp five spice
1/2 tsp ground ginger
1/2 tsp garlic powder
2tsp soy sauce
2tsp chilli sauce
250ml vegetable stock
Tip: Make all the sides in advance including the chips, cook the chips and fish when everything else is ready.
01. Fry off the dry spices in a little vegetable oil for 2 mins on a low heat.
02. Mix a little of the vegetable stock with the cornflour to make a smooth paste.
03. Add the rest of the vegetable stock, soy and chilli sauce to the dry toasted off spices.
04. Add the cornflour paste and gently simmer for 5 mins until the mix thickens.
05. Assemble all the components and serve with a fresh wedge of lemon and some sea salt, and enjoy.