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
Homemade smoked paprika beef sliders, sauteed chorizo sausage in red wine, parmesan truffle chips.
FROM THE SEA £15
Smoked mackerel pate with gluten free toast, Tempura prawns with sweet chilli sauce, smoked salmon and caper cream cheese on gluten free bread.
(V) FROM THE LAND £15
Crispy halloumi sliders with rocket and cranberry sauce, corn on the cob with chilli salt, honey goat cheese with tapioca crackers.
FROM THE DELI £12
Toasted gluten free bread, cognac and caramelised onion chutney, Kalamata olives, selection of cheese, cured meats and oils from Godfrey Williams & Son, Sandbach.
CARROT, GINGER AND FENUGREEK SOUP £6
With chilli infused olive oil and accompanied with gluten free bread and flavoured butter.
BRESAOLA PUNTA D'ANCA RISOTTO £7
Green pesto risotto with breasola, rocket, pecorino romano.
LIME AND MINT CURED MACKEREL £7
Served with celeriac salad, petit pois puree and toasted sesame seeds.
GARLIC CHILLI KING PRAWNS £7
Served with galangal, dill and coconut sauce, black tapioca cracker, cucumber and grilled artichoke.
(V) HONEY GOATS CHEESE £7
Served with rosemary quinoa crisps, poppy seeds, walnuts, roasted fig gel and balsamic pearls.
FREE-RANGE CHICKEN SUPREME £16
Served with rosemary potato mash, tarragon sauce, Chantenay carrots, wild oyster mushroom and hazelnut olive powder.
GRESSINGHAM DUCK BREAST £18
Served with chorizo and mint buckwheat, red cabbage ketchup, compressed watermelon, roasted plum sauce and seasonal vegetables.
PAN FRIED SALMON FILLET £17
Served with ginger and coriander sauce, lemon glazed sweet potatoes, roasted shallots, caper berries, marinated courgettes and crispy kale.
BEER BATTERED NORTH ATLANTIC HADDOCK £14
A true classic, served with triple-cooked chips, homemade mushy peas and our own tartar sauce.
(V) PENNE CON SPINACI £15
Gluten free pasta served with garlic and spinach sauce, wild mushrooms, red onion, cherry tomatoes and gorgonzola.
- Add chicken breast - £4
THE WHEATSHEAF PIE
BEEF BOURGUIGNON £17
Braised beef brisket in red wine with mixed herbs, carrots, red onion, pearl onion and parsnips. Served with garlic infused skin on fries.
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 £29
Rich in flavour with fine and lean texture. Recommended medium-rare.
9oz DRY AGED RIBEYE STEAK £26
Flavour from this cut comes from the high fat content. Recommended medium.
10oz PRIME RUMP STEAK £22
Fantastic cut because of its intense marbling. Recommended medium-rare.
8oz LAMB LEG STEAK £24
A great cut of lamb for steak and naturally rich in flavour. Recommended medium.
8oz BAVETTE STEAK £22
It is known to be very rich in flavour. Recommended medium-rare.
THE WHEATSHEAF BALE
Homemade beef and smoked paprika burger, served with smoked bacon, smoked redwood cheese, lettuce, beef tomato, triple cooked chips and onion rings.
Crispy Cajun chicken breast, lettuce, beef tomato, lemon mayonnaise, red onion and triple cooked chips.
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 parmesan truffle chips.
Truffle parmesan chips
Garlic and pepper fries
Buttered seasonal vegetables
Rocket, cucumber and olives salad
Triple peppercorn and brandy
Shallots and blue Stilton
Porcini and smoked garlic
Garlic and spinach
Chilli, ginger and coriander
Monday - Thursday 12pm - 8.30pm | Friday, Saturday 12pm - 9.30pm | Sunday 12pm - 8pm