Homemade, locally sourced fresh food, cooked to the very highest standards is our passion.
Paul Widdowson, Executive Chef and Adam Stockton, Head Chef, have developed a new concept giving British pub classics a tasty modern twist. It means diners can enjoy proper pub sandwiches of homemade ‘doorstep bread’ with a choice of fillings including Owen Taylor’s award-winning pork sausages and sweet red onion marmalade or maybe mature farmhouse cheddar with homemade chutney.
And in tribute to former pub landlord Don Newsome - who made The Fox and Goose famous for the steak sandwiches he cooked on a copper grill, which is still behind the bar - there is a signature Steak Canadienne with a secret sauce.
The a la carte menu is superb – it changes regularly but with food such as crab and red pepper tian for starters, fillet of beef, wilted spinach, green beans wrapped in pancetta with a rosemary fondant to follow and cappuccino creme brulee with hazelnut biscotti to finish... it’s well worth leaving the diet at home for the evening.
There are also imaginative salads, great pies and rib-sticking grills, not to mention the range of homemade desserts - and all very competitively priced.
Our menu is enhanced by a selection of locally brewed guest ales and quality wines.
