Hanover Social
Menu with Prices in the UK

Freshly made seasonal chef's soup served piping hot with crusty sourdough and salted butter.

Crispy fried chicken wings tossed in sticky honey, red chilli glaze, sesame seeds, and spring onions.

Lightly whipped goats cheese with salt-baked heritage beetroot, candied walnuts, and toasted brioche.

Lightly dusted squid rings fried crisp with sea salt, crushed Sichuan pepper, fresh chilli, and roasted garlic aioli.

Thick-cut Stornoway black pudding topped with a soft poached hen's egg, crispy pancetta, and wholegrain mustard hollandaise.

North Atlantic prawns and crayfish tails folded in brandy Marie Rose sauce with baby gem lettuce and granary bread.

Golden crispy tofu cubes wok-tossed with red chilli, spring onion, five-spice, and sweet chilli dipping sauce.

Stone-baked flatbread brushed with roasted garlic butter, melted mozzarella, and fresh rosemary.

28-day dry-aged British ribeye seared to order, served with triple-cooked chips, roasted vine tomato, flat mushroom, and peppercorn sauce.

Prime 10oz British sirloin steak with hand-cut triple-cooked chips, watercress, roasted tomato, and garlic herb butter.

Tender 8oz fillet steak chargrilled over high heat, accompanied by triple-cooked chips, flat mushroom, and Béarnaise sauce.

10oz horseshoe gammon steak topped with two fried free-range eggs, charred pineapple ring, and skin-on chips.

Harissa-spiced roasted cauliflower steak served over spiced chickpea puree, pomegranate, chimichurri, and toasted almonds.

Slow-roasted pork belly with crackling, creamy buttered mash, braised red cabbage, and West Country cider jus.

Herb-roasted British chicken breast served with dauphinoise potatoes, tenderstem broccoli, and wild mushroom cream sauce.

Crispy-skinned seabass fillet over crushed new potatoes, samphire, charred leeks, and white wine chive beurre blanc.

Crisp local ale-battered cod fillet served with triple-cooked chips, minted mushy peas, and house tartare sauce.

Two smashed beef patties, melted mature Cheddar, smoked streaky bacon, pickles, crispy onions, and house burger sauce in brioche with fries.

Crispy buttermilk chicken breast with chipotle mayo, shredded slaw, and pickled jalapeños in a brioche bun with skin-on fries.

Chargrilled plant-based patty topped with vegan Cheddar, tomato relish, crisp lettuce, and gherkins in a vegan bun with fries.

12-hour slow-braised beef featherblade with horseradish mashed potato, glazed Chantenay carrots, and rich red wine jus.

Creamy Arborio rice cooked with roasted chestnut mushrooms, aged Parmesan, white truffle oil, and crispy sage.

Crisp baby gem lettuce tossed in anchovy Caesar dressing with chargrilled chicken breast, sourdough croutons, and shaved Parmesan.

Choose any starter and main (or main and dessert) from our weekday Express Lunch selection, served Mon–Sat 12:00 PM–5:00 PM.

Full 3-course brasserie dining experience including starter, main, and dessert from the Express Lunch menu.

Pink-roasted British beef sirloin with duck-fat roast potatoes, giant Yorkshire pudding, honey-glazed carrots, greens, and gravy.

Herb-roasted half chicken served with sage & onion stuffing, roast potatoes, Yorkshire pudding, seasonal veg, and pan gravy.

Thick-cut Maris Piper chips cooked three times for a fluffy centre and crisp golden crust.

Crispy skin-on fries drizzled with white truffle oil and showered with finely grated Parmesan.

Thick Spanish onion rings dipped in crisp ale batter and fried golden.

Charred tenderstem broccoli florets tossed in garlic oil and mild red chilli flakes.

Macaroni baked in aged Cheddar and Gruyère cheese sauce with a crisp herb crumb.

Classic French-style cream reduction infused with crushed black peppercorns and brandy.

Velvety butter and egg yolk emulsion scented with fresh tarragon and shallot vinegar.

Rich malted vanilla custard topped with a torched caramel crust, crushed Maltesers, and butter shortbread.

Moist Medjool date sponge drenched in salted butterscotch sauce with Cheshire Farm vanilla ice cream.

Zesty baked lime cheesecake on a buttery digestive biscuit base with Chantilly cream and lime zest.

Warm Belgian dark chocolate brownie served with chocolate ganache and vanilla bean ice cream.

Selection of coastal Cheddar, Cropwell Bishop Stilton, and Somerset Brie with quince jelly, grapes, and crackers.

Three scoops of locally churned Cheshire Farm ice cream or vegan fruit sorbet.

Single British beef patty with melted Cheddar in a soft bun, served with skin-on fries and cucumber sticks.

Breaded chicken breast strips served with skinny fries and garden peas or baked beans.

Penne pasta tossed in mild roasted tomato and basil sauce with grated Cheddar on the side.

Botanically brewed sparkling lemonade infused with pure Otto rose oil.

Fresh passionfruit puree shaken with vanilla syrup, pineapple juice, and a sparkling lemonade topper.

Fiery sparkling ginger beer crafted with three varieties of natural ginger root.

Chilled glass bottle of classic Coca-Cola or zero-calorie Diet Coke with ice and lemon.

100% pressed British orchard apple juice served over ice.

Freshly ground Italian espresso served black or with hot milk on the side.