New Autumn/Winter Menus

As you button up your coats and swap your sandals for boots, there’s no denying that autumn has arrived. But just because the weather may be cold and wet, that doesn’t mean your spirits have to dampen – here at The Birch we embrace the autumn/winter months and celebrate the tasty new ingredients these seasons have to offer; Introducing our new Autumn/Winter Menus!

New Lunch & Dinner Menu

Head Chef Kevin and his skilled team of chefs have created a stunning new menu available Wednesdays to Saturdays lunchtimes and evenings.  This menu showcases delectable dishes made from fresh and local produce bursting with autumn/winter flavours.

Our scrumptious new starters include Beef Cheek Croquette with red onion jam, rocket and gherkin salad and finished with a wholegrain mustard drizzle, and Breaded Chicken Thigh with wild mushroom egg fried rice and sweet chilli sauce – also available to upgrade to a lighter main should you only fancy a modest meal!

Our new Slow Cooked Rolled Pork Belly with macaire potatoes, braised red cabbage, bramley apple compote and a cider cream sauce is bursting with autumnal flavours. And get that Mediterranean warmth with our new Harissa Marinated Lamb Rump with creamy mashed potatoes, tenderstem broccoli, butternut squash puree and a port jus.  Fancy a little fish on your dish? Then catch our new Roast Salmon Fillet with a mixed seafood tagliatelle in a tomato, basil and chilli sauce.

Our ‘From The Grill’ section also boasts a new addition; Pork Ribeye Steak cooked on the chargrill and served with triple cooked chunky chips or french fries, confit plum tomato, flat mushroom and watercress salad – sure to become a new firm favourite!

Sunday Lunch Menu

Our new starters are also available on our Autumn/Winter Sunday Lunch Menu. Savour our new Honey & Garlic Roasted Cauliflower with spicy sake dipping sauce, or if you fancy a taste of the sea, plunge into our new Potted Crab & Prawns, set with pink peppercorn butter and served with brown bread.

Of course our new Sunday Lunch Menu still offers our popular Traditional Sunday Roasts – it just wouldn’t be Sunday without them!  Choose from Sirloin of Beef, Leg of Lamb, Loin of Pork and Chicken Supreme – all locally sourced from independent butchers – or our vegetarian Nut Roast (adaptable to vegan), all served with Yorkshire pudding, crisp roast potatoes, honey roast parsnips, steamed market vegetables, cauliflower cheese, herb crushed carrots with brown butter and a red wine gravy or vegetarian gravy.

But it’s not all roasts – alongside our popular Pan Fried Sea Bass Fillet(s) served with herb crushed potatoes, cavolo nero, prawn, caper and almond brown butter, and our Locally Sourced Steak Of The Day, we also offer our new Harvest Vegetable & Lentil Casserole served with herb dumplings, which showcases seasonal crops, is suitable for vegetarians and vegans and is also dairy free – not to mention extremely tasty too!

New Dessert Menu

Still have room for pudding?  Well grab a spoon and delve in to one or our delicious new desserts; You’ll love our delicious new Baked Donut with caramel sauce, apple cider sorbet, or how about a dessert with a little twist? Our Black Forest Gateaux Baked Alaska with kirsch jelly is a unique take on two classic dishes combined in one indulgent pudding.

These are just a taster of the tantalising new dishes we have on offer.  View full menus below:

Lunch & Dinner Autumn/Winter Menu 2025

Sunday Lunch Autumn/Winter Menu 2025

Dessert Autumn/Winter Menu 2025

—

Come in from the cold and warm yourself with one of our new seasonal dishes at The Birch this autumn and winter.  Book your table today.