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.
02. Cut the peppers in half, length ways through the stalk and remove the seeds. Place onto a roasting tray, season with a little sesame oil, salt and pepper
03. Place into a preheated oven at 160c. Cook for 8/10 minutes or until just cooked. Remove and put to one side
04. Peel and finely chop the ginger and garlic. Finley slice the spring onions, sugar snap peas, and mange tout. Slice the green beans on an ankle to create spears
05. Using a good peeler, peel the first layer of the carrot and discard, then continue to twist and peel so you end up with strips. Peel the courgette in the same way until you get to the seeds in the middle
06. Mix the vegetables together in a large bowl. Place a large frying pan or wok on a high heat and add a little sesame oil
07. Sauté all the vegetables, drain the noodles from the water and add to the vegetables. Completely mix together and remove from the heat
08. Stuff each pepper with the noodle mix and season with a couple of teaspoon of the Vietnamese dressing
1 bunch coriander
1oz ginger peeled
4 cloves of garlic
2 tbsp. honey
Juice of 7 limes and zest of 2
2 tsp. fish sauce
100ml soy sauce
01. Add the ingredients together into a jug, except for the coriander, then blend with a stick blender
02. Once completely smooth add the coriander leaves and stalks
03. Blend again and then decant from the o a suitable container and refrigerate
4 duck breast
01. Score the duck breast skin without going through the to the flesh in a crisscross
02. Place a non-stick frying pan onto a moderate heat
03. Lightly season the duck breast with salt
04. Place the duck breast skin side down on in the pan for 6 minutes, then turn the breast over and cook for a further 4 minutes on the flesh. Pour of any excessive fat in the pan as you go
05. Remove the duck from the heat and leave to rest for a couple of minutes
06. Reheat the stuffed peppers while you’re cooking the duck. Place the duck onto the board and slice length ways down the breast. Place the pepper onto each plate and add the sliced breast evenly onto each pepper. Finish with the Vietnamese dressing