The Rose & Crown
Menu with Prices in the UK

Soft-boiled free-range British egg encased in seasoned outdoor-bred pork sausage meat, coated in crisp panko breadcrumbs, served with sharp Colman's piccalilli.

Slow-cooked shredded ham hock with wholegrain mustard, fresh parsley, and cornichons, served with warm toasted bloomer bread and apple chutney.

Tender Atlantic squid dusted in cracked black pepper and sea salt flour, flash-fried golden and served with garlic lemon aioli and fresh coriander.

Roasted flat field portobello mushroom baked with garlic, thyme, and creamed Lancashire goats' cheese on toasted sourdough.

Whole Atlantic whitebait tossed in seasoned flour, deep-fried until crunchy, served with house-made caper tartare sauce and lemon wedge.

Freshly simmered daily soup made with seasonal British market vegetables, served with warm crusty bloomer bread and salted English butter.

Crispy roasted British pork belly cubes tossed in a sweet English cider and honey glaze, finished with toasted sesame seeds and fresh spring onion.

Whole British artisan soft cheese studded with rosemary and garlic, baked bubbling hot and served with red onion marmalade and warm sourdough batons.

Tender British chuck steak slow-braised for four hours with field mushrooms and rich malted London Pride ale gravy, encased under golden all-butter puff pastry.

Poached British chicken breast and shredded Wiltshire cured ham hock in a velvety cream and braised leek sauce, covered with crisp golden shortcrust pastry.

Steamed traditional suet pastry filled with roasted wild forest mushrooms, baby spinach, braised leeks, and roasted chestnuts in a rich herb red wine liquor.

Minced British lamb slow-cooked with diced carrots, garden peas, rosemary, and Worcestershire gravy, crowned with creamy piped mature cheddar mashed potato.

Fresh line-caught Atlantic cod fillet dipped in crisp pale ale batter, served with triple-cooked chunky chips, minted marrowfat peas, and house tartare sauce.

Crispy golden breaded wholetail Scottish langoustine tails served with triple-cooked chips, fresh garden peas, and tangy house tartare sauce.

Succulent grilled British chicken breast wrapped in dry-cured smoked streaky bacon, smothered in hickory BBQ glaze, and blanketed with melted mature cheddar.

Coarse-ground spiced Cumberland pork sausage ring served over buttered Maris Piper mash, crowned with crispy braised onions and rich red wine onion gravy.

Tender lamb shank slow-braised for six hours until meltingly soft off the bone, served with creamy roasted garlic mash and rich red currant rosemary jus.

Prime grass-fed British sirloin steak seared to your liking, served with grilled portobello mushroom, vine cherry tomatoes, triple-cooked chunky chips, and peppercorn sauce.

Richly marbled 10oz British ribeye steak chargrilled over fire, accompanied by garlic herb butter, triple-cooked chips, and beer-battered onion rings.

Tender slices of calves' liver pan-seared with dry-cured smoked streaky bacon, crispy sage, buttery mashed potatoes, and rich Madeira onion gravy.

Prime British beef patty smashed on the griddle with smoked streaky bacon, melted mature cheddar, burger relish, crisp lettuce, and tomato in a toasted brioche bun with fries.

Plant-based vegan patty topped with vegan smoked cheese, tomato relish, crisp lettuce, dill pickles, and vegan garlic mayo in a toasted vegan bun with skinny fries.

Hand-carved dry-aged British beef topside roasted pink, giant beef dripping Yorkshire pudding, dripping-roasted Maris Piper potatoes, honey parsnips, and bone marrow gravy.

Slow-cooked outdoor-bred British pork belly with crunchy salted crackling, Bramley apple compote, roast potatoes, Yorkshire pudding, and cider pork gravy.

Half British chicken roasted with sage and garlic butter, Cumberland stuffing, butcher's pig in blanket, roast potatoes, Yorkshire pudding, and roast poultry gravy.

Tender roasted Welsh lamb leg studded with rosemary and garlic, served with homemade fresh mint sauce, Yorkshire pudding, roast potatoes, and rich lamb jus.

Roasted butternut squash, chestnuts, cranberries, and toasted walnuts encased in delicate vegan puff pastry, served with roast potatoes, seasonal veg, and vegetable gravy.

Generous cuts of dry-aged roast beef, slow-cooked pork belly with crackling, and roast chicken breast served with giant Yorkshire pudding and full trimmings.

Hand-cut Maris Piper potatoes triple-cooked for a crispy golden crust and fluffy steaming center, seasoned with sea salt.

Skinny golden potato fries tossed in black truffle oil, fresh chopped parsley, and finely grated mature British cheddar.

Thick slices of sweet Spanish onion coated in crisp ale batter and fried golden.

Tender cauliflower florets baked in a velvety three-cheese sauce, topped with crunchy mature cheddar breadcrumbs.

Tenderstem broccoli, fine green beans, and garden peas tossed in melted salted English butter.

Freshly baked towering Yorkshire pudding puffed in beef dripping, served with a boat of hot bone marrow gravy.

Crispy golden roasted Maris Piper potatoes roasted in seasoned beef drippings with fresh rosemary.

Moist steamed Medjool date sponge drenched in warm salted butterscotch sauce, crowned with Madagascan vanilla bean ice cream.

Tart stewed Bramley apples and sweet wild blackberries baked under a buttery oat and brown sugar crumble topping, with hot vanilla custard.

Rich Belgian dark chocolate brownie warmed through, served with Belgian chocolate fudge sauce and clotted cream ice cream.

Layers of crisp cracked meringue shards, fresh British strawberries, strawberry purée, and whipped double cream.

A curated board of Colston Bassett Stilton, Montgomery's Mature Cheddar, and Somerset Brie, served with red onion chutney, grapes, and Peter's Yard artisan sourdough crackers.

Three generous scoops of award-winning Jude's British ice cream (Very Vanilla, Salted Caramel, Truly Chocolate, or Raspberry Sorbet).

Crisp ale-battered mini cod fillet served with skinny fries, garden peas, and ketchup.

Two butcher's Cumberland sausages with creamy mashed potato, garden peas, and onion-free gravy.

Grilled 100% British beef slider patty with melted cheddar cheese in a soft bun with skinny fries.

Penne pasta tubes tossed in sweet Italian tomato and basil sauce, topped with grated cheddar cheese.

Warm bite-sized chocolate brownie served with a scoop of vanilla ice cream.

Quintessential British amber ale brewed with sweet malt and balanced Target, Challenger, and Northdown hops (4.1% ABV).

Classic pale ale with complex citrus and hop aroma, winner of more national awards than any other beer (4.3% ABV).

Enticing aroma of resinous hop, sweet malt, and delicate roasted notes from Rock, Cornwall (4.0% ABV).

Crisp, refreshing London craft lager marrying Helles style with German Pilsner hops (4.6% ABV).

Crisp, fruity Suffolk apple cider with a clean aroma of fresh apples and a light sparkling finish (5.5% ABV).

Iconic velvety Irish stout with roasted barley bitterness and a creamy white nitrogen head (4.2% ABV).

Botanically brewed ginger beer made with Chinese ginger root for a fiery, aromatic kick.

Crafted in Devon using sweet Sicilian lemons and soft spring water.

Blended with botanical oils, spring water, and quinine from the Congo.

Iconic sparkling soft drink served chilled in an authentic glass contour bottle.

Sugar-free sparkling cola served chilled with fresh lemon slice.