The Bull Charlbury
Menu with Prices in the UK

Cumberland sausage, dry-cured smoked bacon, black pudding, roasted mushroom, tomato, baked beans, free-range fried eggs, and toasted sourdough.

Richly spiced slow-cooked beef mince braised with Worcestershire and beef stock, piled onto thick buttered sourdough toast.

Thick farmhouse toast smothered in bubbling aged cheddar, ale, and mustard glaze grilled until blistered.

Hand-linked Cotswolds spiced lamb sausage served in crusty bread or alongside a golden yolk fried egg.

Warm, airy freshly popped heritage pork crackling served with tangy homemade orchard apple sauce.

Thick-sliced brioche soaked in rich egg custard, pan-fried in butter, and drizzled with raw Cotswold blossom honey.

Toasted oat, seed, and nut granola served over thick British natural yogurt with seasonal berry compote.

Creamy soaked Scottish oats topped with warm spiced stewed orchard apples and plums.

Two thick slices of toasted country sourdough with cultured butter and seasonal house-made fruit jam.

Pair of crisp griddle-toasted British crumpets drenched in melted whipped Marmite butter.

Warm dark treacle and stout-glazed farmhouse loaf served with generously salted whipped cultured butter.

Six chilled British rock oysters shucked to order over crushed ice with classic shallot red wine mignonette and lemon.

Velvety chicken liver mousse layered with sweet poached apricot jelly and served with grilled sourdough toast.

Hand-chopped dry-aged Cotswolds beef tartare seasoned with capers and shallots, topped with a rich cured egg yolk.

Pan-seared lamb's kidneys glazed in fiery cayenne, mustard, and Worcestershire sauce over crisp sourdough.

Whipped smoky taramasalata-style cod's roe served with crunchy garden radishes from Bruern Farms and flatbread.

Rustic venison, pheasant, and pork terrine served with pickled walnuts, mustard, and toasted sourdough.

Sweet British king scallops seared in foaming parsley and garlic butter directly in their shells.

Slow-braised British beef shin and bone marrow cooked in local ale under golden flaky pastry with rich gravy.

Day-boat whole turbot grilled on the bone over glowing coals and basted in nutty brown butter and capers.

Three thick-cut pasture-raised Cotswolds lamb cutlets charred over oak embers and served with fresh mint salsa verde.

Monumental sharing bone-in prime rib roasted over open fire, carved tableside with freshly grated horseradish cream.

Open-fire roasted beef sirloin served with crispy beef-dripping roast potatoes, Yorkshire pudding, Bruern Farms greens, and marrow gravy.

Free-range local chicken roasted crisp over wood embers with thyme, lemon, and warm garlic chicken jus.

Tender British cuttlefish flash-grilled over white-hot coals and served with sea herbs, lemon, and saffron aioli.

Ember-roasted sweet squash folded into creamy Carnaroli risotto with crispy fried sage leaves and aged cheese.

Golden crunchy-edged British potatoes roasted slowly in rendered beef dripping with rosemary and flaky sea salt.

Sweet pointed cabbage halved and charred over the wood fire with salted butter and cracked black pepper.

Freshly harvested Cotswold carrots glazed in butter and thyme.

Crisp radicchio, chicory, and watercress tossed in tangy Dijon mustard vinaigrette.

Twice-fried rustic potato skins dusted in crushed rosemary sea salt.

Freshly grated horseradish root folded into lightly soured Cotswold cream.

Deep, glossy roasted beef bone stock reduced with red wine and roasted marrow.

Soft warm brioche bun piped full of vanilla bean custard and dusted with caramelised brown sugar.

Crisp butter pastry tart filled with orchard apples and wild blackberries, served with rich pouring cream.

Intense whipped 70% dark chocolate mousse finished with extra virgin olive oil and Maldon sea salt flakes.

Traditional steamed sponge infused with dark ale and dates, drenched in hot butterscotch sauce.

Curated selection of raw-milk British cheddar, stilton, and soft cheeses served with crisp crackers and quince paste.

Crisp Cotswolds premium lager brewed with local spring barley from Diddly Squat Farm.

Classic copper-coloured Oxfordshire cask bitter brewed nearby in Banbury.

Chilled traditional-method English sparkling wine bursting with crisp green apple and brioche notes.

Low-intervention natural amber wine with vibrant tangerine, dried apricot, and grippy tannin character.

Fresh morning blend of English apple, cucumber, celery, spinach, and zesty lemon.

Chilled glass of pure freshly squeezed oranges served at breakfast and all day.

Ethically roasted specialty espresso paired with velvety steamed organic Cotswold milk.

Natural English chalk-filtered mineral water served chilled in glass bottles.

Extra side portion of dry-cured smoked streaky bacon or hand-linked Cumberland pork sausage.

Generous side portion of oak-smoked Scottish salmon slices with fresh lemon.

Two grilled local pork sausages served with buttery mashed potatoes, peas, and mild onion gravy.

Crisp battered white fish strips served with chunky hand-cut chips and garden peas.