Gastropub & Steakhouse

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.

SHARING PLATES

FROM THE FARM  £15
Pigs in blanket, turkey, apple sauce, cranberry and brie sliders, truffle parmesan hand cut chips.

FROM THE DELI  £15
Freshly baked bread from Mandevilles family bakers, cognac & caramelised onion chutney, Kalamata olives, selection of cheese, cured meats and oils from Godfrey Williams & Son, Sandbach



 

STARTERS 

BUTTERNUT SQUASH SOUP  £6
With toasted chestnuts and accompanied with miniature Hovis loaf and flavoured butter.

HONEY ROASTED BELLY PORK  £7
Served with chorizo mayonnaise, roasted apples, candied walnuts and pomegranate.

CURED VENISON CARPACCIO  £8
Gin cured venison served with pickled mushrooms, anchovies mayonnaise, gruyere cheese and truffle oil.

SALMON GRAVLAX  £7
Red cabbage cured salmon served with pickled cucumber, shallots, parsley powder and garlic croutons.

TERIYAKI KING PRAWNS  £7
King prawns cooked in teriyaki sauce served with egg noodles, wild mushrooms and toasted almonds.

(V) JERUSALEM ARTICHOKE AND BRIE ARANCINI  £7
Served with harissa sauce, pickled cauliflower and toasted cashew nuts.



MAINS 

TRADITIONAL TURKEY ROAST  £16
Served with roasted potatoes, winter vegetables, pig in blanket, sage cranberry stuffing and turkey gravy.

PAN FRIED CHICKEN SUPREME  £16
Served with wild mushroom sauce, potato au gratin, rum raisins, roasted fennel and parsley powder.

ROASTED PORK LOIN  £16
With apricot gel, hasselback new potatoes, roasted parsnips and braised red cabbage.

PAN FRIED SEA BREAM  £17
Served with fennel and celeriac sauce, garlic and thyme fondant potato, salsify, baby carrots and crispy capers.

BEER BATTERED NORTH ATLANTIC HADDOCK  £14
A true classic, served with triple-cooked chips, homemade mushy peas and our own tartar sauce.

(V) SPICED CAULIFLOWER AND MIXED BEANS CASSEROLE  £15
Topped with smoked cheese, served with turmeric pearl barley and seasonal vegetables.



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.



MAINS

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

£16
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.



SHARING STEAK

£50
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.



SIDES

£4 Each

Truffle parmesan chips

Garlic and pepper fries

Buttered seasonal vegetables

Beer battered onion rings

Rocket, cucumber and olives salad

Wilted spinach



SAUCES

£3 Each

Triple peppercorn and brandy

Shallots and blue Stilton

Béarnaise

Porcini and smoked garlic

Red wine jus

Jalapeno and mint

Monday - Thursday 12pm - 8.30pm   |   Friday, Saturday 12pm - 9.30pm   |   Sunday 12pm - 8pm