July 19th 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Brown crab parfait, elderflower, lovash crackers

Slow cooked lambs neck, spring onion, baba ghanoush

Nori cured pollock, apple dashi, meat radish, green grape

Barber’s cheddar custard, caramelised apple, walnut, cheese crisp (V)

MAIN

Pork tenderloin, slow cooked bacon, cherry, miso, glazed carrot

Cod loin, smoked haddock mousse, dill, turnip, bisque (Supplement – 8)

Mushroom tortellini, barbecued maitake, purple sprouting, morel sauce (V)

SUNDAY ROASTS

Roast rump of beef, horseradish

Roast rump of lamb, mint sauce

Nut roast, balsamic gravy (V)

All served with Yorkshire pudding, roast potatoes, roasted carrot, Ven House greens and cauliflower cheese

SIDES – 6

Baby gem, parmesan and bacon

Roasted courgettes, olive tapenade

Crispy barber’s polenta, egg yolk emulsion

DESSERTS

Cherry Bakewell, marzipan ice cream

Dark chocolate parfait, pistachio ice cream, chocolate crisp

Stem ginger mousse, forced rhubarb, creme fraiche sorbet

Brown sugar sponge, dark chocolate ganache, popcorn ice cream

Selection of 3 British cheeses, grapes, homemade chutney and biscuits (Supplement – 10)