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
Nuts and olives stuffed mushrooms, watercress and garlic hummus with toasted gluten free bread, crispy halloumi fries with tzatziki and spring onion.
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) BROCCOLI AND SPINACH SOUP £6
With citrus mint yoghurt and accompanied with gluten free bread and flavoured butter.
HONEY ROASTED BELLY PORK £7
Served with chorizo mayonnaise, roasted apples, candied walnuts and pomegranate.
CURED AND SMOKED DUCK BREAST £8
Served with mint quinoa, cranberry puree, radish, toasted sesame powder and crispy sweet potatoes.
PAN FRIED RED MULLET £8
With roasted pepper and lime sauce, mint olive oil, crispy vermicelli, artichoke and compressed cucumber.
GARLIC KING PRAWNS £7
Served with spinach and sichuan pepper sauce, toasted corn, toasted almonds and spring onion.
(V) ASPARAGUS AND MARINATED MOZZARELLA £7
Served with dijon mayonnaise, chermoula and garlic croutons.
PROSCIUTTO WRAPPED CHICKEN BREAST £16
Served with horseradish dauphinoise, carrot and coriander puree, asparagus, baby turnips and chia sesame crisps.
SEARED DUCK BREAST £18
Served with creamy garlic mash, rhubarb sauce, chantanay carrots, blackberry, spring onion and toasted sesame powder.
PAN FRIED SALMON FILLET £18
With bouillabaisse sauce, roasted garlic new potatoes, pickled fennel, spring onion and sea lettuce.
THAI GREEN CURRY £14
Served with coriander jasmine rice, courgette, pak choi,
soft boiled egg, toasted cashew nuts and crispy vermicelli.
- Add chicken breast - £4
(V) STUFFED FIELD MUSHROOMS £15
Stuffed with tapenade and nuts, topped with smoked cheese and served with horseradish dauphinoise, jalapeno and mint sauce, chantanay carrots and roasted spring onion.
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.
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 BAVETTE STEAK £23
It is known to be very rich in flavour. 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