At The George we change our menus regularly – every week in fact.
Our Head Chef Matt Egan brings his 3 Rosette and vast experience creating dishes all made on the premises with sustainable, high welfare ingredients sourced wherever possible within a 15 mile radius. It’s important to us and our whole team that the food offering stays true to the environment which means maintaining a natural relationship to the produce we work with.
Imaginative and beautifully cooked food served in a relaxed setting, with a sprinkle of understated elegance.
Thursday – Saturday
3 Courses £55
4 Courses £65
5 Courses £70
Foodies rejoice! We will always start with snacks, and sprinkle some additional treats throughout dinner; some serious indulgence for the tastebuds!
Please see a sample of our five course dinner menu:
Choice of 2 starters
Breast of Cumbrian wood pigeon, cherry, truffle, chive, cocoa
Braised Mayfield hogget, confit new potatoes, smoked aubergine, courgette
Poached chalk stream trout, cucumber, sorrel, horseradish, puffed rice
Landed that same morning - we bring quality fish from sustainable fishermen. The dish will be seek to showcase the particular fish in the best way possible
Confit belly of pork, langoustine, broad beans
Staffordshire Shorthorn beef fillet, potato terrine, Pancetta & peas
A choice of 2 mains. Using locally sourced ingredients, some vegetables from our own kitchen garden and meat which is carefully sourced from small holdings and local farms where organic principles are employed, and high welfare is front of mind.
Rosary Ash goat’s cheese, beetroot, pine nut, oatcake
Choice of 2 puddings