Barley Mow
Menu with Prices in the UK

Soft-boiled Clarence Court egg wrapped in peppery Scottish haggis sausage meat, fried golden in panko crumbs with whisky mayo.

Hand-picked Devon brown crab folded into mature cheddar and Worcestershire ale rarebit, grilled bubbling over thick sourdough.

Six chilled British rock oysters served on crushed ice with shallot mignonette, fresh lemon wedges, and Tabasco.

Traditional French-style pork, duck, and pistachio pâté baked in crisp shortcrust pastry, served with shallot and beetroot chutney.

Fresh Welsh cockles steamed in white wine, garlic, and flat-leaf parsley butter with grilled sourdough to mop the juices.

Delicately cured Brixham mackerel fillet paired with shaved fennel, pickled cucumber, and horseradish crème fraîche.

Slow-cooked native-breed British beef shin in stout gravy beneath flaky golden pastry, served with smooth mashed potato and parsley sauce.

North Sea haddock dipped in crisp Cubitt House lager batter with minted crushed peas, house tartare sauce, and chunky chips.

Hearty braised Puy lentils, roasted celeriac, and ruby beetroot topped with golden piped potato crust and buttered winter greens.

Free-range Suffolk chicken thigh and sweet leeks in creamy white wine and tarragon sauce topped with crisp puff pastry.

Warm brioche bap stacked with slow-cooked sliced roast meat, crisp dill pickles, English mustard, and hot dipping gravy.

Coiled heritage Cumberland pork sausages over spring onion champ mash with caramelised onion and Madeira jus.

Daily roasted rare-breed beef or pork carved tableside with Madeira gravy, seasonal greens, and your choice of aligot or gratin Dauphinoise.

Crisp-crackling rare-breed pork belly braised with cider, Bramley apple purée, and braised Savoy cabbage.

Roast bone-in Brixham monkfish tail served with velvety tarragon shellfish cream, marsh samphire, and Jersey Royal potatoes.

Golden-skinned half Yorkshire herb-fed chicken roasted with garlic butter, crispy watercress, and classic bread sauce.

Chargrilled dry-aged British ribeye steak served with roasted shallot, peppery watercress, and classic Béarnaise sauce.

Crisp-skinned Hampshire trout fillet finished with nutty brown butter, Lilliput capers, lemon, and crushed new potatoes.

Carnaroli rice slow-cooked with woodland girolles, aged Parmesan, mascarpone, and freshly shaved black truffle.

Pink-roasted dry-aged beef sirloin served with towering Yorkshire pudding, beef-dripping roast potatoes, glazed roots, and horseradish.

Herb-roasted Suffolk chicken supreme with sage stuffing, Yorkshire pudding, crisp roasties, and classic bread sauce.

Tender braised English lamb shoulder with rosemary gravy, roast potatoes, honeyed parsnips, and fresh mint sauce.

Savoury roasted chestnut, wild mushroom, and butter bean loaf served with olive-oil roast potatoes, greens, and vegetarian gravy.

Silky French-style whipped potato enriched with melted Westcombe cheddar curd, cream, and roasted garlic.

Thinly sliced Maris Piper potatoes baked slowly in double cream, garlic, and thyme until golden and bubbling.

Crisp skin-on shoestring fries cooked in beef dripping and seasoned with flaky Cornish sea salt.

Steamed Tenderstem broccoli, spring cabbage, and green beans tossed in salted British butter and cracked pepper.

Slow-braised red cabbage with Bramley apple, cloves, red wine vinegar, and brown sugar.

Warm whisked egg yolk emulsion infused with white wine vinegar reduction, shallots, and fresh tarragon.

Rich beef stock and double cream sauce studded with whole brined green peppercorns and flamed Cognac.

Crisp golden baked Yorkshire pudding accompanied by a generous jug of hot roast bone-marrow and Madeira gravy.

Sponge cake and Madagascan vanilla ice cream shrouded in browned meringue, dramatically flambéed tableside.

Warm French crêpes glazed in caramelised Seville orange butter and Grand Marnier liqueur with vanilla ice cream.

Rich baked vanilla custard beneath a crisp caramelised demerara sugar crust, served with shortbread biscuit.

Warm Medjool date sponge drenched in salted butterscotch sauce with a scoop of Cornish clotted cream ice cream.

Poached Yorkshire forced rhubarb baked under toasted flaked almond crumble, served with warm vanilla pouring custard.

Three artisan farmhouse cheeses from Neal's Yard Dairy served with crisp oatcakes, walnut bread, and damson jelly.

London Dry gin shaken briskly with Cointreau, fresh lemon juice, and a spoonful of bitter Seville orange marmalade.

Craft vodka mixed with spiced tomato juice, horseradish, Worcestershire sauce, celery salt, and fresh lemon.

Exclusive crisp Cornish-brewed craft pilsner poured cold on draught downstairs in the pub.

Traditional Fuller's Chiswick cask-conditioned amber ale with malty biscuit and citrus hop notes.

100% pure freshly pressed Valencia orange juice served chilled over ice.

Botanically brewed fiery ginger beer with fermented herbal extracts and crisp sparkle.

Chilled bottle of Hampshire chalk-filtered still or gently sparkling British mineral water.

Freshly pulled double shot of dark-roast espresso finished with steamed micro-foam whole or oat milk.

Child-sized crispy battered haddock goujons served with hand-cut chips and sweet garden peas.

Mild heritage pork sausage served with smooth buttered mashed potato and gentle onion gravy.

Two creamy scoops of real vanilla pod ice cream served with a crisp wafer biscuit.