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.
Our menu may changes on a regular basis as we endeavour to use the best local and seasonal produce.
FROM THE FARM £15
Beef slider on toasted gluten free bap, prosciutto and soft blue cheese on gluten free crackers and parmesan truffle chips.
FROM THE SEA £15
Smoked salmon pate with oat crackers, crispy chilli calamari with anchovy and coriander dip, pan fried teriyaki prawns.
(V) FROM THE LAND £15
Goats cheese and fig chutney sliders, a cumin, rosemary and garlic hummus with pitta bread and crispy halloumi fries with cranberry sauce.
FROM THE DELI £14
Toasted gluten free bread, brandy and caramelised onion chutney, Kalamata olives, selection of cheese, cured meats and oils from Godfrey Williams & Son, Sandbach.
(V) SWEET POTATO AND COCONUT SOUP £6
with horseradish cream and accompanied with gluten free bread.
CONFIT RABBIT £7
served on toasted gluten free bread with orange emulsion, pickled wild mushrooms, beetroot powder and basil oil.
TORCHED MACKEREL FILLET £8
With white wine, mint and pea puree, roasted celeriac, vodka infused watermelon and coriander olive oil powder..
GARLIC KING PRAWNS £8
Served with spinach and sichuan pepper sauce, toasted corn, toasted almonds and spring onion.
(V) HONEY ROASTED FIG £7
Served with candy beetroots, goats cheese and yoghurt mousse, radish and crispy parsnips.
PROSCIUTTO WRAPPED CHICKEN BREAST £16
Served with horseradish dauphinoise, carrot and coriander puree, roasted shallots, chantanay carrots and chia sesame crisps.
SEARED DUCK BREAST £18
Served with celeriac and honey puree, caramalised pear gel, horseradish dauphinoise, mange tout and beetroot balsamic glaze.
PAN FRIED SEA BREAM FILLET £18
With fennel and lemongrass sauce, sweet potato fondant, beetroot, broad beans and crispy capers.
THAI GREEN CURRY £14
Served with coriander jasmine rice, wild mushrooms, pak choi,
soft boiled egg, toasted cashew nuts and crispy rice noodles.
- Add chicken breast - £4
THE WHEATSHEAF PIE
BEEF BOURGUIGNON £17
Braised beef brisket in red wine with mixed herbs, chestnut mushrooms, carrots, red onion, pearl onion and parsnips. Served with hand cut chips and seasonal vegetables.
We have sourced some of the best steaks from our trusted suppliers. All beef steaks are 28 days matured and marinated in fresh herbs to give exceptional depth of flavour. All steaks are served with corn on the cob, balsamic cherry tomatoes, garlic and pepper skin on fries, and a sauce of your choice.
8oz BEEF FILLET STEAK £31
Rich in flavour with fine and lean texture. Recommended medium-rare.
9oz DRY AGED RIBEYE STEAK £28
Flavour from this cut comes from the high fat content. Recommended medium.
10oz PRIME RUMP STEAK £23
Fantastic cut because of its intense marbling. Recommended medium-rare.
8oz LAMB LEG STEAK £25
A great cut of lamb for steak and naturally rich in flavour. Recommended medium.
8oz BEEF SIRLOIN STEAK £25
Naturally lean and tender beef steak. Recommended medium-rare.
THE WHEATSHEAF BALE
Beef and smoked paprika burger with salami Milano, streaky bacon, smoked redwood cheese, lettuce, beef tomato, triple cooked chips, horseradish sea salt sauce and onion rings.
Lamb burger served with goats cheese, lettuce, beef tomato, red onion, triple cooked chips and tzatziki.
20oz T-BONE STEAK Served initially rare, this steak is served on a Lava Stone, giving you the freedom to cook your own steak at your table. Accompanied with a sauce of your choice, corn on the cob, wild mushrooms, balsamic cherry tomatoes, tiger prawns and truffle Parmesan chips.
Truffle parmesan chips
Garlic and pepper fries
Buttered seasonal vegetables
Beer battered onion rings
Rocket, cucumber and olives salad
Triple peppercorn and brandy
Shallots and blue Stilton
Porcini and smoked garlic
Red wine jus
Jalapeno and mint
Monday - Thursday 12pm - 8.30pm | Friday, Saturday 12pm - 9.30pm | Sunday 12pm - 8pm