À la carte Menu

Friday and Saturday evenings, 6:30pm to 10pm, we serve a full À la carte Menu
Please note: menu is subject to daily and seasonal change so this menu is for illustrative purposes.  Seasonal specials are also served Friday’s & Saturday’s, which change week to week based on what we forage from the wild.

Main Menu January
Set menu deal: 2 courses for £19.00 & 3 courses for £23.50
Available Monday – Thursday lunch & dinner – Friday & Saturday lunchtimes only


Seasonal Soup (v) (vegan option available) £6.30 (gfa)
Roasted root vegetable and cauliflower soup, served with toasted bread and a drizzle of truffle oil.

Smoked Mackerel, Wood Sorrel & Rhubarb cacık £7.20 (gf)
Oat-topped hot-smoked Cornish mackerel. Served on a rhubarb and wood sorrel cacik.

Venison Liver & Kidney £7.90 (gfa)
Cooked with shallots, garlic and marsala wine, finished with pickled blackberries & parsley. Served with toast with onion jam.

Scones (v) £7.60
Cheese scones served with a lemon, garlic & parsnip puree, alexander seed crème fraiche & pickled hogweed seeds.

Deer Spheres £7.60
Slow cooked muntjac deer, shredded and mixed with risotto rice and blue cheese. Then rolled into balls, bread crumbed and fried. Served with wild garlic aioli and a wild berry sauce.


Hogbelly (gluten free available) £14.90
Slow-roasted pork belly, scrumpy & apple sauce, served with horse parsley seed-spiced mash, greens & gravy (N.B. To achieve the perfect crackle, this dish can require slightly longer cooking times of 30-40 minutes. Best to order a starter too if you’re hungry!)

Verulam burger £14.50
Beef burger cooked to a Roman recipe including douglas fir needles & hogweed seeds, topped with wild cherry and hawthorn ketchup, smoked cheese & served with hand-cut chips & dressed leaf salad. And for the veggies we also offer a chestnut, apple & mixed vegetable version cooked to the same recipe.

Cod with winter greens £15.50
Pan seared cod on a potato & celeriac mash, with cider-glazed swede and a wild winter shoots hazelnut pesto

Roots, shoots and nuts £15.50 (v) (vegan option available)
British tree nut roast served on a sorrel and mint salsa verde with roasted carrot, parsnips, topped with browned leeks and feta cheese. Drizzled with a wild garlic and fennel oil

Pheasant £16.50
Medium rare breast, confit leg and ragout of pheasant, prune, root vegetables, silverskin onions & kale, carrots and a fruity jus.

Side Dishes
Hand-cut chips (v) £3.50 – Cauliflower cheese (v) £4.00 - Mixed leaf salad (v) (gf) £3.50 – Seasonal vegetables (v) £3.50            

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