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. 자세히 보기
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. 자세히 보기
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. 자세히 보기
Try the rabbit which is roasted and served with dandelion, pear and hazelnut. 자세히 보기
Roast Cumbrian wild red deer saddle with corn and millet kedgeree is an interesting, though expensive, way to fill you up. 자세히 보기
