Ring O Bells
Menu with Prices in the UK

Two local butcher's Cumberland sausages, smoked back bacon, two free-range fried eggs, black pudding, field mushroom, grilled tomato, baked beans, and toasted sourdough.

Toasted English muffin layered with thick-cut honey-roast ham, two poached free-range eggs, and warm hollandaise sauce.

Scottish oak-smoked salmon folded with creamy buttered scrambled eggs on toasted granary sourdough.

Stack of three fluffy American-style buttermilk pancakes topped with crisp streaky bacon and pure maple syrup.

Crispy panko-breaded wild mushroom and aged Parmesan croquettes served over roasted garlic and truffle aioli.

Handmade golden fishcake packed with oak-smoked haddock, spring onion, and mashed potato, served with caper tartare sauce.

Whole Normandy Camembert studded with rosemary and garlic, baked until molten and served with red onion chutney and crusty sourdough.

Tender crispy-fried squid tossed in cracked black pepper and sea salt, served with sweet chilli mayonnaise and charred lemon.

Smooth brandy-infused chicken liver parfait topped with clarified butter, served alongside spiced red onion marmalade and toasted brioche.

Freshly simmered seasonal British vegetable soup served piping hot with warm crusty bread and salted butter.

28-day dry-aged British flat iron steak chargrilled to your liking, served with skinny fries, roasted plum tomato, watercress, and peppercorn sauce.

Richly marbled 10oz prime ribeye steak seared over hot coals, accompanied by triple-cooked chips, portobello mushroom, and Béarnaise sauce.

Fresh North Atlantic haddock fillet in crisp cask-ale batter, served with triple-cooked chips, mushy peas, and homemade tartare sauce.

Slow-braised British beef chuck in rich dark ale gravy encased in crisp shortcrust pastry, served with creamy mash, seasonal greens, and extra gravy.

Crisp-crackling British pork belly slow-roasted for 8 hours, served with wholegrain mustard mash, braised red cabbage, and spiced apple puree.

Crispy-skin free-range chicken breast supreme served over buttered dauphinoise potatoes, tenderstem broccoli, and wild mushroom cream sauce.

Chargrilled halloumi, courgette, and pepper skewers glazed in harissa honey, served with couscous salad and mint yoghurt.

Served Sundays only: Pink-roasted British beef sirloin with beef-dripping roast potatoes, giant Yorkshire pudding, honey-glazed carrots, greens, and rich gravy.

Served Sundays only: Savoury cashew, chestnut, and mushroom roast with olive-oil roast potatoes, seasonal vegetables, and rich vegetarian gravy.

Prime British beef patty topped with melted mature Cheddar, smoked streaky bacon, baby gem, house burger sauce, and skinny fries.

Crunchy buttermilk-fried chicken breast, smoked bacon, tangy house slaw, and garlic mayo in a toasted brioche bun with fries.

Juicy plant-based burger patty topped with vegan mature melt, crispy onions, tomato relish, and skinny fries.

Hand-stretched stone-baked sourdough pizza topped with San Marzano tomato sauce, fior di latte mozzarella, and fresh basil.

Wood-fired sourdough base layered with spicy Calabrian nduja sausage, pepperoni, mozzarella, red chillies, and hot honey drizzle.

Roasted wild mushrooms, baby spinach, garlic, fior di latte mozzarella, and aromatic black truffle oil.

Chargrilled rump steak strips, sweet caramelised onions, rocket, and wholegrain mustard mayo in toasted ciabatta with fries.

Crispy battered haddock goujons, crisp gem lettuce, and homemade tartare sauce in thick malted bloomer bread with crisps.

Bowl of seasonal soup of the day paired with half a warm Cheddar & chutney bloomer toastie.

Thick-cut British Maris Piper chips cooked three times for glass-crisp edges and fluffy centres.

Crisp French fries tossed in white truffle oil and grated aged Italian hard cheese.

Golden ale-battered thick Spanish onion rings dusted with sea salt.

Steamed tenderstem broccoli finished with salted butter and flaked toasted almonds.

Velvety whipped potato mash enriched with double cream, butter, and chives.

Rich brandy and crushed green peppercorn cream sauce for steaks.

Warm tarragon and shallot butter emulsion ideal for ribeye steaks.

Child-sized crispy battered haddock fillet with chips and garden peas.

Two butcher's pork sausages with creamy mashed potato, peas, and mild gravy.

7-inch stone-baked sourdough pizza topped with sweet tomato sauce and mozzarella.

Tender plain-grilled chicken breast fillet served with skinny fries and sweetcorn.

Rich date sponge drenched in warm butterscotch toffee sauce and served with Cheshire clotted cream ice cream.

Stewed spiced Bramley apples and hedgerow blackberries baked under crisp oat crumble, served with warm vanilla custard.

Baked Belgian chocolate sponge with a molten centre, paired with vanilla pod ice cream.

Creamy vanilla cheesecake set on a spiced Biscoff biscuit base with salted caramel drizzle.

Aged coastal Cheddar, creamy Stilton, and Somerset Brie served with artisan crackers, grapes, celery, and ale chutney.

Sparkling botanical lemonade infused with pure Otto rose oil.

100% gently sparkling pressed apple juice served in a 275ml glass bottle.

Delicate hand-picked English elderflower sparkling tonic water.

Zesty sparkling Italian lemon soda.

Double espresso topped with velvety micro-foamed whole or oat milk.

Traditional pot of robust British breakfast tea served with milk.