From the Kitchen: Creating Our Winter Menu

Menus don’t start with a spreadsheet or a trend list. They start with the time of year, what’s good right now, and what people actually want to eat when it’s cold outside.

This menu was built for January through to March — the heart of winter rolling gently into early spring. It’s a time when you want comfort, warmth and generosity on the plate, but also a bit of freshness to remind you that brighter days are coming.

That balance is what guided every dish.

Cooking with the season

Winter cooking is about depth. Slow cooking, proper sauces, and ingredients that stand up to bold flavours. You’ll see a lot of that influence across the menu.

The slow-roasted porchetta bourguignon is a good example. It’s a dish designed for colder months — long, slow cooking to build richness, served with creamy mash and roasted root vegetables that really come into their own at this time of year.

The Atlantic fish pie follows the same thinking. It’s comforting and familiar, but done properly: good fish, a rich sauce, finished with crispy potato and served simply with buttered greens. It’s the kind of dish you want to tuck into on a cold evening.

Pub classics, done our way

A pub menu has to respect the classics. People come in knowing what they fancy, and our job is to make sure it’s cooked well and served with care.

The 8oz beef sirloin is there because it delivers every time. Quality beef, cooked how you ask, with straightforward accompaniments and a proper peppercorn sauce. No gimmicks, just confidence in the ingredients.

The roasted chicken breast is another winter staple — paired with potato gratin, tenderstem broccoli and a forest mushroom Madeira sauce that adds warmth and depth without overpowering the dish.

And yes, there’s a steak burger. But it’s built properly: good beef, Monteray Jack, onion chutney, fresh garnish and our house sauce in a soft pretzel bun. It’s hearty, satisfying and exactly what it should be.

Letting vegetables shine

Seasonal menus shouldn’t treat vegetarian dishes as an afterthought. Winter vegetables have loads to offer, and we wanted those dishes to feel just as comforting and considered as anything else.

The beetroot and butternut squash Wellington is a proper main course, served with potato purée, seasonal vegetables and vegetable gravy — warming, rich and built for the season.

The wild mushroom and shallot gnocchi leans into earthy flavours, finished with truffle, spinach and ricotta. It’s a dish that works beautifully during the colder months when mushrooms are at their best.

Starters and small plates

The starters were designed to set the tone without filling you up too early. Dishes like smoked mackerel with beetroot, orange and horseradish bring freshness and balance, while mac n cheese croquettes with truffle aioli lean fully into winter comfort.

Even the quick snacks — sourdough with whipped butter, olives, hummus — are there to ease you into the meal, whether you’re settling in for the evening or just popping in for a bite.

A proper finish

Winter desserts should feel like a reward. You’ll find familiar favourites for a reason.

Sticky toffee pudding, dark chocolate fondant, apple crumble — these are the desserts people ask for, and we’re happy to oblige. Alongside them, lighter options like the Blushing Cuban Pavlova bring a bit of brightness to finish things off.

Cooking for this time of year

This menu isn’t about chasing seasons too quickly. It’s about embracing where we are — cooking food that feels right for January, February and March, using good ingredients, treating them properly, and serving food people genuinely enjoy eating.

That’s what pub food should be. Honest, comforting and done well.