The Dog And Pickle
Menu with Prices in the UK

Warm freshly baked sourdough loaf served with whipped roast chicken butter, confit garlic, chive dip, and flaky sea salt.

Griddled watermelon wedges topped with crumbled Greek feta, toasted pistachio crumb, hot honey drizzle, and aged balsamic.

Crisp shortcrust pastry tart filled with roasted woodland mushrooms, savoury Parmesan custard, and light mushroom foam.

Handmade pasta parcels stuffed with sweet roasted squash and sage, served in brown butter and toasted pumpkin seeds.

Wild British wood pigeon seared pink with black pudding crumble, celeriac purée, blackberries, and red wine jus.

Pan-seared hand-dived scallops caramelised in sweet white miso glaze with cauliflower purée and pickled apple.

Charred over Japanese binchotan coals with garlic tare glaze, pickled shallots, and crispy shallots.

28-day dry-aged prime British rump steak seared over Kasai charcoal, served with hand-cut chips, flat mushroom, and roasted tomato.

Melt-in-the-mouth centre-cut beef fillet chargrilled to order, accompanied by triple-cooked chips, watercress, and bone marrow butter.

Richly marbled local ribeye cooked over glowing coals with beef-dripping chips, confit vine tomatoes, and peppercorn sauce.

Tender haunch of British venison served medium-rare with fondant potato, braised red cabbage, and dark chocolate juniper jus.

Slow-cooked Welsh lamb rump finished on the Kasai grill with smoked aubergine purée, baby courgettes, and rosemary jus.

Whole aubergine roasted over coals until silky, glazed with harissa and served over almond-pepper romesco with crispy chickpeas.

Crispy-skinned honey-spiced duck breast served pink with pomme Anna, buttered kale, and sour cherry reduction.

Fresh Atlantic cod dipped in crisp craft beer batter, served with triple-cooked beef dripping chips, crushed peas, and caper tartare.

Slow-braised beef shin in rich local ale gravy beneath golden puff pastry, served with creamed mash and seasonal greens.

Free-range chicken breast stuffed with black truffle and thyme mousse, served with truffle mash, charred leek, and wild mushroom jus.

Herb-stuffed rolled pork tenderloin with crackling, buttered Savoy cabbage, apple purée, and cider cream sauce.

Flaky wild cod loin over crushed jersey royals, samphire, mussel chowder velouté, and chive oil.

Nutty pearl barley simmered in roasted mushroom stock with crispy hen of the woods mushrooms, aged hard cheese, and herb oil.

Slow-braised glazed ham hock served with wholegrain mustard mash, charred sweetheart cabbage, and fried duck egg.

Crispy-skinned British sea trout with chargrilled green asparagus, new potatoes, and lemon caper beurre blanc.

Locally reared Wagyu beef patty on a toasted brioche bun with mature Cheddar, house dill pickles, smoked bacon jam, and skin-on fries.

Spiced buttermilk-fried chicken thigh with house pickled slaw, sriracha mayo, gem lettuce, and skin-on fries.

Kasai-grilled Cypriot halloumi and garlic portobello mushroom with red onion marmalade, rocket, and seasoned fries.

Sliced chargrilled rump steak on toasted garlic ciabatta with horseradish mayo, rocket, and caramelised shallots.

Crispy battered haddock goujons on a soft brioche roll with chunky tartare sauce, baby gem, and skin-on fries.

12-hour slow-roasted pulled pork shoulder in smoky cider glaze with crunchy apple slaw on toasted sourdough.

Tender pink roasted topside of beef served with giant Yorkshire pudding, beef-fat roasties, glazed carrots, greens, and bone marrow gravy.

Half roast chicken with pig in blanket, sage stuffing, Yorkshire pudding, crisp roast potatoes, and thyme pan gravy.

Crisp-skinned pork belly with spiced apple purée, Yorkshire pudding, roasties, seasonal vegetables, and rich cider gravy.

A feast of roast beef, pork belly, and roast chicken with all the trimmings, Yorkshire pudding, and unlimited gravy.

Roasted root vegetable, lentil, and wild mushroom Wellington served with olive oil roast potatoes, greens, and rich vegan gravy.

Generous sharing platter featuring beef, chicken, and pork, double Yorkshire puddings, truffle cauliflower cheese, and all roast trimmings.

Chunky Maris Piper chips triple-cooked in British beef dripping and dusted with Maldon sea salt.

Crispy thin fries tossed in house-blended savoury roast chicken salt.

Velvety butter-whipped mashed potato infused with black truffle oil and chives.

Thinly layered buttery potato terrine pan-roasted until crisp and golden.

Steamed tenderstem broccoli, sugar snaps, and carrots glazed in herb butter.

Baked cauliflower florets in rich mature Cheddar and truffle cream sauce.

Creamy nutmeg-scented rice pudding finished with a crackly caramelised sugar crust and spiced plum compote.

Whipped white chocolate cream cheese mousse with toasted oat crumble, fresh raspberries, and raspberry sorbet.

Warm dark Belgian chocolate brownie served with salted caramel sauce and vanilla bean ice cream.

Chilled Amalfi lemon mousse parfait with torched Italian meringue, basil gel, and shortbread crumb.

Warm date sponge drenched in dark muscovado toffee sauce with clotted cream ice cream.

Curated selection of artisanal local cheeses served with homemade pickles, sourdough crackers, celery, and quince jelly.

Freshly tapped regional golden pale ale with citrus hop aroma and crisp finish.

Chilled botanical mocktail shaking British elderflower cordial, fresh cucumber, lemon juice, and soda.

Fiery ginger beer muddled with crushed blackberries, fresh lime, and mint.

Botanically brewed artisan cola infused with sweet cinnamon and ginger extracts.

Sparkling Welsh spring water blended with pressed British apple and tart rhubarb juice.

Double-shot specialty coffee steamed with local whole milk or oat milk.