Our kitchen
The Menu
Our menus change with the seasons and are printed fresh each day, so dishes vary. Below are a few typical examples to give a flavour of our kitchen.
Starters
Chef's Soup of the Day
Thai Style Mussels
Steamed in a coconut broth with lemongrass, chilli and coriander.
Ravioloni
Handmade large ravioli filled with creamy blue cheese, toasted walnut and sweet pear.
Smoked Trout Tart
With caramelised onion, smoked trout and thyme.
Duck & Orange Parfait
Rich duck liver, Madeira and Cointreau parfait with a Clementine orange glaze.
Petit Pois, Sweetcorn & Crayfish Broth
Main Courses
Blackened Stone Bass Spaghetti
With fennel, baby clams, parmesan, garlic and herbs.
Balmoral Chicken
Pan-seared free-range chicken breast filled with spiced haggis and rolled in smoked streaky bacon.
Grilled John Dory Cassoulet
Served on a lightly spiced tomato broth with kale, sweet potato, chorizo and legumes.
Fish & Chips
Fillet of cod in beer batter or grilled, with chunky gourmet chips and mushy peas.
Venison Wellington
Rump of Woburn venison rolled with a port, mushroom and rosemary duxelle and liver pâté.
Apple & Apricot Roast Pork
A Bedford tradition
Sunday Lunch by the lake
Our Sunday lunch is a firm favourite — served 12:30–15:00 every Sunday. Tables go quickly, so we'd always recommend booking ahead.
Reserve · 01234 846223