ORGANIC FOOD

INGREDIENTS
We use seasonal, fresh, local and organic ingredients, the vast majority of our food is made on the premises, we do not buy any pre packaged or processed foods. For example, we make our own bread, pickles, pates and ice creams. 80% of our fresh produce comes from the homes counties. We try to but directly from farmers. We monitor modes of transport and never use airfreight.

MENU STYLE
The twice-daily changing menu always has 2 meat, 2 fish and 2 vegetarian main courses with 3 or 4 starters and desserts. This small menu ensures fresh ingredients are always used. Dishes may change mid service or may run out altogether, so do come early!

The short blackboard menu that changes twice a day, this is partly because the supply of organic food can be erratic but mostly to have a constantly interesting menu for our regulars and for our chefs. The chefs take inspiration from the produce the supplier delivers, which is not always, what they have ordered!

CHILDREN
We welcome children in the pub with adults. They can order off the same menu with smaller portions or the chef will cook something else if it is not too busy. We believe it is important for kids to join in adult meal times and to see adults drinking responsibly. Colouring books and high chairs available.

OUR COOKING
Our style of food is rustic, uncomplicated British food with regional Mediterranean influences:
• By rustic, we mean that the food is hearty and flavoursome,
• By uncomplicated we mean using only a few good quality, delicious ingredients and limited garnishes.
• By British we mean creating traditional dishes that have been influenced by our climate and regional produce.
• By Mediterranean influences we mean Italian, Northern Spanish, French (rustic not cordon bleur) and North African.
• There are always two vegetarian dishes available on the menu.
• Children can order smaller portions from the menu or even order off menu if chefs is not too busy
• vegan options always available as are all dietary needs.

For information about where our food comes from please see our buying policy in the values section of this site.

DUKE OF CAMBRIDGE SAMPLE WINTER MENU

STARTERS
• Lentil & Pancetta Soup £3/£4.50
• Chicken Liver, shallot & red wine parfait with beetroot relish & toast £8
• Mussels with chorizo, fennel & chives £7.75   
• Whole baked camembert with crudites and croutons £10

MAINS
• Braised sticky beef chuck with sweet potato mash £14.50
• Game pie (venison, pigeon and partridge) with braised red cabbage £13.50
• Sauteed rosemary courgettes with gorgonzola soft polenta, tomato sauce and dressed leaves £9.50
• Red kidney and root vegetable curry with naan bread and coconut and mint raita £10.00
• Haddock with curried peas, yellowed potatoes and beurre blanc £14.00
• Pan-fried bream fillet with fennel a la greque, broccoli and mashed potato £12.50

SIDES £3.50
Sauteed brussels sprouts
Warm beetroot and chickpea salad
Sweet potato chips

DESERTS
Quince crumbleand cream £6.00
Warm chocolate and coconut fondant with fresh fruit segments £6.00
Port stewed prunes with crushed meringue and cinnamon sauce £6.00
Cheese plate £8.50