Parlour. Sunday roast menu template.

Thick cut chips, crushed minted peas, tartare sauce

Shortcrust lid, creamed mash, buttered greens, gravy

Horseradish mash, honey roast carrots, red wine jus

Mustard mash, crispy shallots, onion gravy

Brioche bun, pickles, cheddar, slaw, chips

Crushed new potatoes, samphire, brown shrimp butter

Puff pastry lid, creamed mash, tenderstem broccoli

Kale, toasted pumpkin seeds, cider vinaigrette

Soft yolk, crisp crumb, brown sauce

Smoked paprika salt, lemon, garlic mayonnaise

Pickled cucumber, horseradish, toasted rye

Mature cheddar and mustard on toasted sourdough

Spring onion, red chilli, lime aioli

Bramley apple sauce for dipping

Clotted cream and a little orange zest

Oat crumble, hot custard or vanilla ice cream

Salted caramel and a buttery shortbread

Oatcakes, quince paste and celery