We wanted to share some of our changes and procedures with you in order to assure you of the measures being implemented to make your visit to us as safe and enjoyable as possible for both our customers and team here.

Clearly signed separate entrance and exit doors with sanitising stations at each, together with providing hand sanitiser throughout for your use. We will be using the front door as an entrance door only – and there will be a clearly marked space inside the front door for anyone entering and waiting to be welcomed to a free service point at the bar. The side door onto the car park will be an exit only.

We will take your contact details (if you have not booked) and once you have been served with drinks, if you are dining with us, we will take your order at the table and further drinks can be served at the table or by returning to a free service point at the bar. Our menu has been scaled down to assist our kitchen team in preparing your orders but we will still be offering daily specials in addition to the old favourites.

Your meals will be delivered to the table on a tray which will also include cutlery, individually wrapped condiments and sauces for you to unload and re-load when you have finished your meal. Our menus will be single use paper. All of the items on the restricted menu will also be available to take away and orders should be placed and paid for over the telephone for anyone wishing to take advantage of this service.

We will be providing a limited number of outside tables and inside tables have been adjusted to allow extra space. Our toilets will operate on a system of one in and one out – the gents and ladies now have a lock on the inside of their main doors to ensure only one person has access at any one time. The corridor to both the gents and ladies is narrow and you are asked to stop and check for other customers before proceeding to either toilet facility.

In addition to our usual high cleaning and sanitising standards, we will introduce regular spot cleaning of toilets and other high traffic areas and target these areas with approved cleaning materials. Each table and chairs will be sanitised after use.

Our staff will be provided with face shields (and masks should they wish), and where appropriate, disposable aprons and gloves. They will be trained in all aspects of our new procedures.

Once cleaned, our bed and breakfast rooms will receive a targeted sanitisation of all high risk areas such as door handles and light switches. We are pleased to offer a range of items for residents to choose for breakfast which will be room service only initially. Room service will also be available should residents choose to dine in their rooms in the evening.

From Thursday 24 September, masks will require to be worn upon entering and at all times inside the building, except when guests are seated.  Contactless payment is preferred.

As we all move forward in unchartered territory, we have decided to make some temporary changes to our opening hours so that we can all adjust to our new procedures across the board and ensure that we give plenty of time to maintaining our standards and the safety of our customers and staff.

Last orders in the evening will be called at 9.30pm and time at 9.40pm to allow sufficient time for guests to finish their drinks and depart by 10pm when, by law, we are required to close.






5pm – 10pm



5pm – 10pm



5pm – 10pm

6pm – 9pm


5pm – 10pm

6pm – 9pm


5pm – 10pm


Saturday Lunch

12 Noon – 2.30pm

12 Noon – 2pm

Saturday Eve

5pm – 10pm

6pm – 9pm

Sunday  Lunch

12 Noon – 3pm

12 Noon – 2pm

Sunday Eve

7pm – 10pm

Kitchen Closed


SMOKED CHICKEN CAESAR SALAD with Leaves, Caesar dressing and croutons £6.95 (Main £12.95)

HOMEMADE CHICKEN LIVER, BRANDY & MUSHROOM PATE with a Red Onion Marmalade and Toast – £5.95

PRAWN COCKTAIL – on Leaves, with Brown Bread and Butter – £6.50

CRISPY HERBY BREADED BRIE – with Leaves and a Red Onion Marmalade – £5.95


10oz SIRLOIN STEAK – Served with Chips and Mushrooms – £18.95  Add Creamy Peppercorn or Stilton Sauce £2.50

HUNTSMAN STEAK BURGER – in a toasted Brioche Bun, topped with Smoked Bacon and Monterey Jack Cheese, served with Chips and Onion Rings* – £13.95

STEAK, KIDNEY AND ALE PIE – Herby Suet Pastry topping, served with Chips £14.95

PAN FRIED CALVES LIVER AND SMOKED BACON – with Mashed Potato, Peas and a rich Onion Gravy – £15.95

HUNTSMAN PANCAKE – Stuffed with Chicken, Bacon and Mushrooms, topped with a creamy Cheese Sauce and served with Saute Potatoes – £13.95

CHORIZO CHICKEN – Chicken Breast and Chorizo, wrapped in Smoked Bacon, served with a creamy Stilton Sauce and New Potatoes – £13.95

HOMEMADE BEEF LASAGNE – with Chips £11.95

OUR OWN BEER BATTERED COD – with Chips, Peas and homemade Tartar Sauce – £10.95

SEABASS FILLETS – on New Potatoes, with a Lemon and Prawn Butter and Vegetables of the Day – £15.95

STILTON, PEPPERED MUSHROOM AND ONION PUDDING (v) – on New Potatoes with a Cranberry Gravy and Vegetables of the Day £12.95



*Steaks shown at approximate uncooked weight  *Reformed Onion Rings



In addition to the above menu, we will also be offering freshly baked ciabatta with a selection of hot and cold fillings – £7.00


Roast Sirloin of Beef, Roast Loin of Pork or Roast Chicken and Stuffing all served with Yorkshire Pudding, Roasted Potatoes, fresh Vegetables and Gravy.  Childrens’ Roasts and a vegetarian option will also be available.