English muffin loaf, pork and apple butter

C.F.C. buttermilk fried chicken thigh, gochujang ketchup, vanilla mayo

Scottish langoustine and Marie Rose cornetto, pickled cucumber

Tunworth cheese and truffle toastie, pickled walnut ketchup

Baby back pork ribs, BBQ glaze, peanut and crackling crumb

Poached Porthilly oyster, bonito dashi butter, yuzu gel

Salt baked beetroot tartlet, coconut feta, salted walnuts, avocado sorbet

Butter poached fillet of Brixam hake, strawberry and radish salad, hollandaise

Tikka spiced chicken, mango, curry spiced potato puffs, beer vinegar gel

Lobster lasagne, mushroom ragu, Berkswell ewes cheese sauce, parsley and lemon oil

Duck and pigeon ‘sausage roll’, Thousand Island, roasted peanut, BBQ glaze

Scottish King scallops, pomegranate, saffron beurre blanc, pistachio, pickled parsnip

Berkshire Downs lamb rump, bagna cauda, ‘Chequers Caesar salad’, lamb mince flatbread

Fillet of cod, peas, Arbroath smokie sauce, smoked caviar, dill and chive oil

Celeriac and mushroom pie, shortcrust pastry, apple, caramelized hazelnuts, aged port sauce

Hereford fillet of beef, roasted shallot puree, Pommes Anna, Bordelaise sauce

Ham, egg and hash brown ‘chips’, pineapple sweet and sour glaze

Chalk Stream trout, Devonshire crab and potato ‘risotto’, lemon gel, tobiko, sea herbs

Slow roasted short rib of beef to share, onion rings, watercress Chimichurri

Sample A La Carte

Available Wednesday to Saturday 12 – 2.30pm

C.F.C. buttermilk fried chicken thigh, Gochujang ketchup, vanilla mayo

Scottish venison and Haggis scotch egg, church lane quince

Smoked haddock and potato chowder, soused apple, bronze fennel

Rebellion beer battered Skrei cod fillet, pea puree, triple cooked chips, dill tartare

Aberdeen Angus sirloin steak, beef glaze bourguignon garnish

Sticky date pudding, clotted cream ice cream, honey toffee sauce

Artisan British cheeses, water biscuits, oatcake, parkin (£3 extra)

Heritage carrots, almond and orange crumb, Graceburn feta

Sample Seasonal Set Lunch

Seven courses £68 per person. Wine pairing for £42 per person

Tasting menu to be enjoyed by the whole table, last orders at 1:00pm and 8:15pm

Chequers English muffin mini loaf, pork and apple butter

Scottish King Scallop, pomegranate, saffron beurre blanc, pickled parsnip, pistachio

Wine pairing – Chablis Vieilles Vignes Gautheron 2019

Wine pairing – Alpataco Pinot Noir, Patagonia 2021

Chalk stream trout, Devonshire crab and potato ‘risotto’, preserved lemon gel, tobiko, sea herbs

Wine pairing – Marques de Riscal Sauvignon Blanc, Rueda 2021

Wine pairing – Chateau Becherau Lalande de Pomerol, Bordeaux 2020

Ch. Du Pape Domaine du Grand Tinel 2015 (£8 supplement)

‘Pick me up’, flavours of Tiramisu, Foxdenton rum

Selection of four British artisan cheeses (£3 extra)

Water biscuits, roasted nuts, Yorkshire parkin

Sample Tasting Menu

Whipped broad bean and pea cornetto, apple and mint gel

Black treacle soda bread, gochujang Bloody Mary ‘butter’

Isle of White tomato salad, melon, escabeche dressing, tomato leaf

Wine Pairing – Chablis Vieilles Vignes Gautheron 2019

Applewood Smoked ‘Cheddar’, Savora mustard toastie, black garlic

Wine Pairing – Salice Salentino Riserva, Puglia 2019

Salt baked beetroot tartlet, coconut feta, walnuts, avocado sorbet

Wine Pairing – Marques de Riscal Sauvignon Blanc, Rueda 2021

Celeriac and mushroom pie, apple, caramelized hazelnuts, aged port sauce

Set oat milk custard, pistachio, Rectory farm strawberries, Kataifi

Sample Vegan Tasting Menu

Porthilly oyster, bonito butter sauce, yuzu (£3 supplement)

Cured Chalk stream trout, dill and fennel emulsion, almond, horseradish granita

Scottish King scallops, Jerusalem artichoke and buttermilk, hazelnut (£5 supplement)

Coronation cauliflower and cheese scotch egg, curry mayonnaise, golden raisins

Berkshire Downs lamb faggot, mint gel, samphire, lamb consommé

Roast dry aged Hereford fillet beef, with red wine gravy, beef dripping roast potatoes, vegetables, beef hash, horseradish emulsion, Yorkshire pudding

Salt baked celeriac wellington, red onion marmalade, leek duxelles, aged port sauce

Norfolk chicken breast, ricotta and mushroom stuffing, potato ‘risotto’, truffle

Fillet of cod, chive and Wyfe of Bath mash, nettle and parsley velouté

Sticky date pudding, poppy seed toffee sauce, whipped Devonshire clotted cream

Mango cheesecake, ‘hobnob’ biscuit base, mojito sorbet

Church lane rhubarb crumble, vanilla custard

British artisan cheeses, roasted nuts, Yorkshire parkin, water biscuit (₤3 supplement)

Heritage carrots, almond and English feta

Sample Sunday Set Menu

Strawberries and cream, hay infused panna cotta, strawberry and ‘Champagne’ sorbet, basil gel, white chocolate cremaux, Kataifi pastry

Sticky date pudding, poppy seed toffee sauce, whipped clotted cream £9
‘Pick me up’, flavours of Tiramisu, Foxdenton dark rum

Set lemon curd, meringue, salted honey ice cream, lemon thyme, bee pollen, mead jelly, honeycom

Pina colada granita, pineapple, coconut foam and lime

Amedei dark chocolate and cep mushroom cookie, choice of coffee

Selection of English cheese, roasted nuts, Yorkshire parkin, oat cake, water biscuits

Sample Desserts

We work closely with Neal’s Yard Dairy to bring a selection of the best seasonal, artisan cheeses.

Choose 3 for £9.50, 4 for £12, or 5 for £15

Proudly made by Juliana Sedli, Made with pasteurised organic Jersey milk, this English cheese may soon rival the French classic Reblochon from which it draws inspiration.

Tinto (Wilston Greyhead Farm, Lanarkshire, Scotland)

This is a nutty, slightly sweet but complex goat cheese with an earthy character

Wonderfully deep-golden in colour, its paste is firm and dense with occasional holes. Wyfe of Bath has a rich and nutty in flavour redolent of "buttercups and summer meadows", that tends to linger leaving a pleasant buttery aftertaste. Enjoy with elegant red or medium-bodied white wines.

Montgomery’s Cheddar (North Cadbury, Somerset)

Rich, brothy, savoury flavours are the hallmarks of the Cheddars we select from Montgomery’s. Drier and more stratified than most of the Cheddars, its almost crystalline nature makes it melt in the mouth.

Colston Bassett Shropshire (Nottinghamshire)

Made by Billy Kevan and his team in Nottinghamshire A creamy, savoury pasteurised cow's milk cheese with a slight yeasty bite from the blue veining

For a selection of stronger cheeses we recommend: 

Banyuls oak aged reserve 2016 70ml (£8.50) 

Our artisan cheese selections are all served with roasted nuts, Yorkshire parkin, water biscuits, oatcakes and grapes.

	Lunch	Dinner
Mon	Closed	Closed
Tue	Closed	Closed
Wed	12pm-3pm	6pm-11pm
Thu	12pm-3pm	6pm-11pm
Fri	12pm-3pm	6pm-11pm
Sat	12pm-3pm	6pm-11pm
Sun	12pm-5pm (food served until 3pm)

Menus

Sample A La Carte

Nibbles

Small plates

Large plates

Sides