Menu

A dedicated, modern focus on British dishes, taking the best that is quintessentially British and adding modern flair, presentation, and genius cooking techniques. Savour the essence of great flavour; relish the aroma and visual zest that is, inspirational food. 

 

Sunday, Monday 12pm - 8pm   |   Tuesday, Wednesday, Thursday 12pm - 9pm   |   Friday, Saturday 12pm - 9.30pm

STARTERS 

Spiced Sweetcorn Soup  £4
Topped with toasted corn and smoked bacon powder, accompanied with miniature Hovis loaf.

Breast of Woodpigeon  £10
Served on a bed of blackberry purée, honey fig, creamed blue cheese and pickled wild mushrooms.

Asparagus with Crispy Hen Egg  £6
Tender fried green asparagus served with a lemon and basil aioli.

Gin and Tonic Cured Scottish Salmon  £8
With a spring onion quinoa salad, crispy capers, lime and saffron caviar.

Free Range Chicken Liver Pate  £7
Topped with a blood orange jelly, served with a cognac and red onion chutney and grilled sweet loaf.

Seared Scottish Scallops  £9
Served on cauliflower purée, tempura cauliflower, with saffron vinaigrette, crunchy apples and crispy bacon.

SHARING PLATES

FROM THE FARM  £15
Cheshire Wagyu homemade beef sliders, chicken liver pate with a sweet loaf bread, truffle chips.

FROM THE SEA  £15
Fish cakes with a lemon and garlic aioli, crayfish with Marie Rose sauce on crisp toast, battered king prawns with a Bloody Mary dip.

FROM THE LAND  £15
Tomato relish, halloumi and crispy shallot sliders, tempura popcorn with chilli salt, red onion and avocado boat.

MAINS

Tarragon Chicken   £16
Free-range chicken breast in a cream, white wine and tarragon sauce, carrot puree, diced potatoes and roasted shallot.

The Wheatsheaf Bale  £14
Cheshire Wagyu Beef served with smoked bacon, redwood cheese, triple cooked chips and onion rings.

Slow Braised Beef and Mushroom Pie  £15
A Wheatsheaf original, topped with crispy puff pastry and served with buttered carrots, fine beans, triple cooked chips and a rich red wine gravy.

Beer Battered North Atlantic Haddock  £13
Triple-cooked chips, homemade mushy peas and tartar sauce.

Smoked Garlic and Onion Glazed Lamb Rump  £17
Served pink, with roasted sweet potatoes, baby carrots, pickled wild mushrooms and red wine sauce.

Pan Fried Hake and Baby Octopus  £17
Served with Hassleback potatoes, lemongrass and coriander sauce, samphire and crispy kale.

Herb Crusted Slow Cooked Belly Pork  £15
Served with duo of cauliflower, sage pearl barley, candied walnuts, rich red wine gravy and 72 hour pork crackling.

Quinoa Summer Salad  £12
Tomato, red onion and avocado salsa, minted yoghurt, honey roasted mixed nuts, pomegranate seeds, lime and kumquat dressing.

Blue Cheese Stuffed Portobello Mushrooms  £12
Accompanied with green beans, roasted sweet potato, spiced sweet potato crisps, toasted cashew nuts and balsamic glaze.

STEAKS

Surf and Turf  £75
For two people including wine.
16oz fillet steak, lemon and garlic langoustines, triple-cooked chips. Accompanied with a glass of house wine.

8oz FILLET  £29 
10oz RIBEYE  £27
Served with roasted shallots, dressed watercress and triple-cooked chips. 

All steak dishes are served with a choice of sauce:
Green Peppercorn
Stilton with Brandy
Bearnaise

Proudly supplied by Brooks of Sandbach


SIDES

£3 each

TRUFFLE CHIPS
WILTED SPINACH
CREAMED POTATOES
CAULIFLOWER CHEESE
BEER BATTERED ONION RINGS

PUDDING

Warm chocolate brownie  £6
Cornflake ice cream.

Passionfruit and White Chocolate Cheesecake  £7
A white chocolate cheesecake with passionfruit jelly, with a bed of chocolate soil, popping candy and summer berries purée.

Sticky Toffee Sponge  £7
A delicate sponge served with a rich butterscotch sauce and Buttertons Lane Farm honeycomb ice cream.

The Wheatsheaf Garden  £7
A bed of chocolate soil, popping candy, brownie and sponge cubes, seasonal fruit and a rich chocolate and toffee sauce.

White Chocolate and Kumquat Panna Cotta  £6
Topped with a kumquat jam, white chocolate grenache and chocolate tuile.

‘The Cobbles’ Cheeseboard  £8
A selection of cheeses from Godfrey Williams & Son, Sandbach.

English Trifle  £6
Seasonal fruit jelly, Victoria sponge and custard. Accompanied with meringue snow and rhubarb and custard ice cream.