March Dinner Menu

We use local suppliers wherever possible, and try to keep down those food miles. Our menu will often change in response giving wonderful variety and seasonal produce a plenty!

Please see an example of our typical dinner menu.


The George cured ox tongue, gribiche dressing, parsley cress, tomato concasse


Caraway & gin cured salmon, tonic, charred cucumber, sourdough croutes, caviar


Goats cheese custard, savoury granola, data puree & Bramley apple granita (v)


Confit chicken leg terrine, globe artichoke barigoule, Jerusalem artichoke puree


Twice baked cheese soufflé, beer pickled onions, shallot puree, mustard frills (v)


Main Courses

Locally reared 8 oz rib eye steak, thyme roasted field mushroom, vine tomato, house butter, chips


The George Proper Pie, house chips, market greens, red wine gravy


Pan seared Barbary duck breast, duck leg croquette, celeriac puree, pak choi, beetroot terrine, jus


Lightly spiced carrot & Staffordshire organic cheddar cakes, onion fondue, spinach, pickled carrot, coriander (v)


Ballotine of plaice, Jersey Royals, Cornish brown crab meat, pickled samphire, Lichfield asparagus


Crispy pork belly, glazed pig cheek, homemade black pudding, purple sprouting broccoli, wholegrain creamed potato


Puddings and Cheese

Rhubarb Bakewell, parkin ice cream, poached rhubarb, creme Anglaise


Raspberry parfait, burnt white chocolate, raspberry crumb


Sticky toffee pudding, butterscotch sauce, vanilla ice cream


Dark chocolate mousse, cherry sorbet, chocolate crumb, black cherries, sorrel


Trio of Chef’s homemade ice creams


Cheese board: Hartington Blue, Yorkshire Fettle, Staffordshire organic Cheddar, Bosworth Ash, artisan biscuits, house chutney, fruit loaf