Fox And Barrel
Menu with Prices in the UK

Plump Sicilian green olives marinated in garlic, rosemary, lemon zest, and cold-pressed rapeseed oil.

Chargrilled stonebaked flatbread served with smoky harissa-spiced chickpea hummus and toasted pine nuts.

Slow-simmered roasted butternut squash and sage velouté served with crusty sourdough bread and salted Cheshire butter.

Rich brandy-infused chicken liver pâté accompanied by caramelised red onion marmalade and crisp toasted brioche.

Lightly dusted squid strips flash-fried with Szechuan pepper, spring onion, fresh chilli, and garlic saffron aioli.

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

Whole Normandy Camembert studded with garlic and rosemary, baked molten and served with sourdough soldiers and cranberry chutney.

28-day dry-aged prime Cheshire rump steak chargrilled to your liking with triple-cooked chips, vine tomato, and flat mushroom.

Ultra-tender centre-cut British beef fillet seared over hot charcoal, served with triple-cooked chips and watercress.

Well-marbled British ribeye steak grilled for rich juicy flavour, accompanied by roasted tomato, mushroom, and triple-cooked chips.

Thick-cut chargrilled gammon steak topped with two free-range fried eggs, caramelised pineapple ring, and chunky chips.

Slices of pink-grilled Cheshire rump steak layered with caramelised onions, rocket, and Dijon mustard mayo on warm ciabatta.

Herb-marinated Welsh lamb cutlets grilled blush-pink, served with dauphinoise potatoes, tenderstem broccoli, and rosemary jus.

Chargrilled steak burger topped with BBQ pulled pork, mature cheddar, gem lettuce, and pickles in brioche with chips.

Slow-braised British chuck steak in rich local ale gravy encased in crisp shortcrust pastry, served with mash or chips and greens.

Seared wild venison loin served pink with velvety celeriac purée, fondant potato, braised red cabbage, and blackberry jus.

Chargrilled Cajun-marinated chicken breast with smoked bacon, Monterey Jack cheese, guacamole, and skin-on fries.

Crisp tempura-battered courgette ribbons tossed with toasted sesame, Asian slaw, coriander rice, and sweet chilli glaze.

Creamy Arborio rice simmered with woodland mushrooms, white wine, aged Parmesan, and cold-pressed black truffle oil.

Three artisan Cheshire pork and apple sausages over buttery mashed potato with crispy shallots and rich onion gravy.

Crisp baby gem lettuce tossed with grilled chicken, crispy streaky bacon, anchovy dressing, croutons, and shaved Parmesan.

Crispy ale-battered haddock fillet with triple-cooked chips, crushed minted mushy peas, charred lemon, and tartare sauce.

Crisp-skinned sea bream fillet served with crushed herb new potatoes, Samphire, cherry tomatoes, and white wine caper butter.

Wild stone bass fillet roasted with chorizo, butterbeans, baby spinach, and smoked paprika oil.

Golden pan-fried potato rosti topped with Scottish smoked salmon, poached free-range egg, and dill crème fraîche.

Beer-battered haddock goujons in warm ciabatta with baby gem lettuce, tartare sauce, and a handful of skin-on fries.

Golden breaded whole-tail scampi served with triple-cooked chips, garden peas, lemon wedge, and tartare sauce.

Pink-roasted local beef with Yorkshire pudding, goose-fat roasties, glazed carrots, seasonal greens, cauliflower cheese, and gravy.

Herb-roasted free-range chicken with sage & onion stuffing, pig in blanket, Yorkshire pudding, roast potatoes, and pan gravy.

Melt-in-the-mouth lamb shoulder roasted with garlic and rosemary, served with mint sauce, roasties, and red wine jus.

Tender roast pork loin with crisp sea-salted crackling, Bramley apple sauce, Yorkshire pudding, and all Sunday trimmings.

Homemade lentil, chestnut, and mushroom roast served with olive-oil roast potatoes, seasonal vegetables, and vegetarian gravy.

Thick-cut Maris Piper potato chips blanched and twice-fried for a fluffy interior and crunchy golden crust.

Skin-on shoestring fries tossed in fragrant white truffle oil, freshly grated Parmesan, and parsley.

Steamed tenderstem broccoli, sugar snap peas, and cabbage tossed in salted English butter.

Sweet and tangy slow-braised red cabbage cooked with Bramley apples, cinnamon, and red wine vinegar.

Cauliflower florets baked in a rich mature Cheshire cheddar and wholegrain mustard béchamel sauce.

Crisp golden ale-battered onion rings served with smoky BBQ dip.

Creamy brandy and green peppercorn steak sauce.

Classic tarragon-butter Béarnaise or creamy chestnut mushroom and garlic jus.

Homemade date sponge drenched in salted butterscotch sauce with Cheshire Farm vanilla clotted cream ice cream.

Silky vanilla bean set custard topped with a torched caramelised sugar crust and homemade shortbread biscuits.

Crisp cocoa pastry filled with rich chocolate ganache and salted caramel, served with honeycomb ice cream.

Stewed Bramley apples and wild blackberries under an oaty cinnamon crumble topping with pouring custard.

Three scoops of local Cheshire Farm dairy ice cream or fruit sorbet served with a crisp wafer.

Mature Cheshire cheddar, Stilton, and Brie served with quince jelly, grapes, celery, and artisan water biscuits.

Local Cheshire golden blonde cask ale with crisp citrus hops and a refreshing malty finish.

Full-bodied Argentinian red wine with ripe blackberry, plum, and toasted oak notes—ideal with Cheshire steaks.

Botanically brewed fiery British ginger beer crafted with fermented ginger root.

Refreshing sparkling spring water blended with Cotswold elderflower cordial and crushed mint.

100% pure pressed English orchard apple juice served over ice.

Freshly roasted specialty coffee beans brewed to order.