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A La Carte

A menu packed full of British gastropub classics locally and sustainably sourced. See our specials board which changes daily including our homemade pie of the day.

Starters & Sharing

  • Stone-baked bread 3
  • Mussels, Welsh rarebit 9
  • Ham hock & chicken terrine, watercress mayonnaise, black garlic 9
  • Goat’s cheese mousse , pickled salsify, cranberries, gingerbread 8.5
  • Violet artichokes, lemon pickle, mint, chestnuts 8.5
  • Beef tartare, nasturtiums, confit egg yolk, sourdough 11
  • Smoked Chalk stream trout, crème fraîche, cucumber, honeycomb, dill 9


  • Pan-fried hake, cauliflower, kale, caper, pine nut & raisin butter 19.5
  • Castlemead chicken, potato & truffle terrine, parsnip, thyme jus 19.5
  • Spiced lamb rump, blue cheese polenta, pancetta & wild mushrooms 22
  • Venison loin & sausage, heritage carrots, red currant jus 24
  • Roasted pumpkin, baked pear, black cabbage, pumpkin seed granola 16.5
  • Dry-aged beef burger, smoked Applewood Cheddar, bacon, fries 16.5
  • Beer battered haddock & chips, triple cooked chips, crushed peas, tartare sauce 16.5
  • Today’s house pie 16

White Park Beef Dry-Aged Steaks

We source our rare breed sustainable White Park beef from Dorset. We have our very own dry-ageing chamber on site. Our chefs butcher the whole cow which is dry-aged for 30 days.All steaks are served with triple cooked chips, red wine jus.

  • 200g Skirt 19
  • 250g Rib eye 28
  • 200g Sirloin 26


  • Bramley apple pie, pecans, salted caramel, vanilla ice cream 8
  • Dark chocolate set custard, clementine, cocoa nib crumble, pistachio ice cream 8
  • Pear & ginger trifle, madeira cream, blood orange sorbet 7.5
  • Selection of cheese , Keen’s Cheddar, Bath soft, Perl Las, Berkswell, quince, peach chutney & biscuits 12

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