October 11th 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Smoked ham hock, pear, rye cracker

Brown crab parfait, elderflower, lovash crackers

Cured Chalk stream trout, cornichon, creme fraiche

Barbers cheddar custard, rye cracker, pear, chicory (V)

MAINS

Cornish Skate wing, pea a la française, crab bisque

Lambs neck, wild mushrooms, boulangère potatoes

Heritage Courgette, stuffed courgette flower, fennel and onion puree, vadouvan sauce (V)

SUNDAY ROASTS

Nut roast, balsamic gravy (V)

Roast pork belly, stuffing, pear

Roast rump of beef, braised beef cheek, horseradish

All served with Yorkshire pudding, roast potatoes, roasted parsnip, Ven House greens and cheesy leeks

SIDES – 6

Ven House beetroot, ewes curd

Hispi cabbage, cafe de paris butter

Garlic & parmesan Hasselback potatoes

 DESSERTS

Lemon curd, torched meringue, sorrel

Sticky toffee choux bun, Date ice cream

Vanila ice cream, honeycomb, apple compot

Ven house Honey parfait, quince sorbet, honey tuile

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