Early Bird Evening

GOOD NEWS! We plan to re-open on Fri 10th July.

We will initially be open Wednesday - Sunday (closed Mon & Tues) to help reduce the amount of staff needed. Wednesday - Sat opening 12-3pm, food 12-2pm & 6-10.30pm Food 6.30-8.30pm. Sunday hours will be 12-4pm with food being served 12-3pm. Maximum table numbers will be for 6 people, and all tables must be pre booked (no drop ins please) we will have far less tables in order to allow for social distancing. We are so looking forward to welcoming you all back however please bare with us as we get used to this new version of "normal". Thank you - Kris, Georgie and the team.

Please phone your table bookings to: 01889 584026

2 Course: £12 / 3 Course: £15 Monday – Thursday Evenings: 6.00 pm – 7.30 pm

These are sample menus only and are subject to change. Please call our restaurant to hear the latest menu and advise us of any special dietary requirements.


Homemade soup of the day
served with warm crusty bread.
Breadcrumbed brie wedge
served with mixed salad and a caramalised onion marmalade.
‘Dun Cow Smokies’
flaked smoked haddock in a creamy cheese sauce, topped with mashed potatoes.
Thai style cod and prawn fishcake
served on a bed of mixed salad with a sweet chilli mayonnaise.
Crispy beer battered Haggis fritters
served with a beetroot puree and mixed salad leaves.
Chicken liver and bacon pate
with tomato chutney, salad leaves and toasted sour dough.


Char grilled 6oz Staffordshire rump steak
served with peppercorn sauce, lambs lettuce and chips.
Strips of chicken, onions and peppers
in a thai red curry sauce, served with boiled rice.
Char grilled gammon steak
served with fried free range egg and chips.
‘Pie of the day’
served with sauteed potatoes and fresh vegetables.
‘Mac and Cheese’
maccaroni pasta in a creamy cheese sauce, topped with crispy bacon, breadcrumbs and grated parmesan, served with garlic bread.
Crispy beer battered fillet of Haddock
served with chips, mushy peas and tartare sauce.
Salmon, crab and prawn penne pasta
in a white wine, cream and dill sauce, served with garlic bread.
Mushroom, spinach, brie, cranberry and hazelnut wellington
served with mixed dressed salad.
Penne pasta in a spicy tomato sauce
with olives, rocket and grated parmesan, served with garlic bread.


Warm pple and rhubarb crumble
Served with custard or vanilla ice cream
Glazed lemon tart
Served with a mixed berry compote
Warm chocolate bread and butter pudding
Served with custard or vanilla ice cream
A selection of ‘Needwood’ Ice creams
with shortbread biscuits