Sutton Hall
Menu with Prices in the UK

Two Cheshire pork sausages, smoked back bacon, black pudding, roasted field mushroom, grilled plum tomato, baked beans, hash brown, poached or fried free-range eggs, and granary toast.

Plant-based herbed sausages, halloumi slices, roasted field mushroom, grilled plum tomato, hash brown, baked beans, free-range eggs, and toasted sourdough.

Warm grilled ciabatta topped with smashed Hass avocado, fresh lime, red chilli flakes, two soft-poached free-range eggs, and toasted pumpkin seeds.

Toasted English muffin layered with honey-roast Wiltshire ham, two poached free-range eggs, and rich butter hollandaise sauce.

Toasted English muffin topped with Oak-smoked Scottish salmon, two poached free-range eggs, chives, and warm hollandaise.

Crisp dry-cured smoked streaky bacon rashers tucked into a buttered floury morning bap with brown sauce or tomato ketchup.

Two grilled peppery Cumberland pork sausages served in a warm soft white bap with caramelised onion relish.

Warm Belgian sugar waffle topped with spiced Black Forest berry compote, whipped vanilla crème fraîche, and maple drizzle.

Freshly simmered seasonal soup (such as roasted cauliflower & cheddar or leek & potato) served with warm rustic bread and salted Cheshire butter.

Smooth brandy and thyme chicken liver parfait served with sweet carrot & apricot chutney and crisp toasted sourdough slices.

Whole Normandy Camembert baked in its box with rosemary and garlic, accompanied by warm crusty bread, red onion marmalade, and celery.

Golden fried Cypriot halloumi batons dusted with smoked paprika, served with sweet chilli and pomegranate dipping glaze.

Hand-pressed Scottish salmon and smoked haddock fishcake with a crisp panko crumb, dressed watercress, and tartare sauce.

Seared king scallops served with velvety cauliflower purée, crispy pancetta lardons, and toasted hazelnut herb butter.

Seared British beef fillet strips on toasted ciabatta with Dijon tarragon mayonnaise, balsamic red onions, sun-blush tomatoes, and skinny fries.

Slow-braised smoky BBQ beef brisket topped with melted Monterey Jack cheese, pickled red onions, gherkins, and house slaw.

Crispy smoked back bacon and melted French Brie in warm stonebaked ciabatta with tangy cranberry sauce and dressed rocket.

Sweet cold-water Atlantic prawns folded in classic brandy Marie Rose sauce on malted granary bread with cucumber and crisp baby gem.

Hand-cut beer-battered white fish goujons in soft white bloomer bread with crisp gem lettuce and homemade tartare sauce.

Prime chargrilled British beef burger topped with smoked streaky bacon, mature cheddar, crispy onions, pickles, burger sauce, and fries.

Large sustainable haddock fillet fried in crisp cask-ale batter, served with triple-cooked chunky chips, mushy peas, lemon, and tartare sauce.

Three chunky Cheshire pork and leek sausages over creamy wholegrain mustard mashed potato with buttered kale and rich onion gravy.

Tender lamb shoulder braised in rosemary and red wine jus, served with dauphinoise potatoes, roasted Chantenay carrots, and green beans.

Wild mushrooms, diced celeriac, and chestnuts baked in rich ale gravy beneath crisp shortcrust pastry, served with mash and seasonal greens.

28-day dry-aged British sirloin steak chargrilled to preference with hand-cut chunky chips, roasted field mushroom, grilled tomato, and watercress.

Prime 28-day aged centre-cut British beef fillet seared over high heat, accompanied by triple-cooked chips, roasted mushroom, and plum tomato.

Crispy-skinned fillet of trout served with minted buttered new potatoes, tenderstem broccoli, samphire, and brown shrimp caper butter.

Pink-roasted British beef with a giant homemade Yorkshire pudding, crisp roast potatoes, honey-glazed carrots, greens, cauliflower cheese, and gravy.

Herb-rolled slow-roasted pork belly with crackling, sage & onion stuffing, roast potatoes, Yorkshire pudding, apple sauce, and rich pan gravy.

Golden-roasted half free-range chicken with bread sauce, pig in blanket, crisp roast potatoes, Yorkshire pudding, and seasonal vegetables.

Generous duo of pink roast beef and crackling-topped porchetta served with all the traditional Sunday trimmings, Yorkshire pudding, and gravy.

Slow-roasted British lamb shoulder infused with garlic and rosemary, served with mint sauce, roast potatoes, greens, and Yorkshire pudding.

Thick-cut Maris Piper potato chips cooked golden and crisp, finished with Maldon sea salt.

Crisp shoestring potato fries tossed in flaky sea salt.

Thick-sliced sweet white onions dipped in crisp real-ale batter and fried golden.

Steamed baby new potatoes tossed in salted Cheshire butter and freshly chopped garden mint.

Tenderstem broccoli, Savoy cabbage, and fine green beans steamed and glazed with herb butter.

Velvety cream and beef stock sauce infused with crushed green peppercorns and aged brandy, ideal for steaks.

Warm date sponge drenched in rich butterscotch toffee sauce and topped with Cheshire Farm vanilla bean ice cream.

Warm fudgy dark, milk, and white chocolate brownie served with warm chocolate sauce and vanilla ice cream.

Silky Madagascar vanilla custard crowned with a shattering caramelised sugar crust and homemade butter shortbread biscuits.

Toasted Belgian waffle topped with warm caramelised banana, toffee sauce, and local Cheshire Farm honeycomb ice cream.

Trio of artisan British cheeses including aged Cheshire, Stilton, and Brie with biscuits, celery, grapes, and chutney.

Three scoops of locally churned Cheshire Farm ice cream or dairy-free fruit sorbets served with a crisp wafer.

Crispy buttermilk chicken breast strips served with skinny fries and a fresh garden salad or baked beans.

Grilled Cheshire pork and leek sausage paired with hand-cut chips and sweet garden peas.

Crisp battered white fish fingers served with chunky chips and garden peas.

Macaroni pasta baked in a mild mature cheddar cheese sauce with a golden crumb topping.

Mini warm chocolate brownie served with a scoop of Cheshire Farm vanilla ice cream.

Fiery, traditional English ginger beer brewed with fermented Chinese ginger root and herbal extracts.

Organic Sicilian lemons blended with Dartmoor spring water for a crisp, sparkling citrus refresher.

Chilled pressed English orchard apple juice served over ice.

Delicate handpicked English elderflower blended with crisp natural quinine and sparkling spring water.

Double shot of freshly ground Italian-style espresso topped with silky steamed whole or oat milk.

Traditional strong British breakfast tea brewed in a china pot, served with fresh milk.