If you like your game cooked by the absolute experts, this is the place to go. Don’t be surprised when the woodcock — if on the menu — arrives on its own on a plate. It tastes sublime. En savoir plus .
Squab pigeon pie cooked with Old Henry beer features on this new menu until the end of September. Generous portion, with thick and golden pastry. En savoir plus .
The steak sandwich from this stall is the topside of venison served in a bap with onions, Dijon mustard and home-made redcurrant jelly. Tender meat, friendly service. En savoir plus .
Try the rabbit which is roasted and served with dandelion, pear and hazelnut. En savoir plus .
Roast Cumbrian wild red deer saddle with corn and millet kedgeree is an interesting, though expensive, way to fill you up. En savoir plus .
