Evening Menu

Served Monday to Saturday Evening

The Moat Room Restaurant with it’s wealth of oak paneling, original beams and huge open fireplace is perfect for a family celebration or a romantic dinner for two.

It also provides a stylish ambiance to impress your clients over a wonderful dinner cooked by our award winning chef and his team. in the warmer months, what could be more relaxing than a pre-dinner cocktail on our beautiful garden terrace. Whatever the season, compliment your meal with an extensive choice of wines to suit all tastes.

Please call 01939290571 for table bookings or use our live chat by clicking on the below pop up box

This menu is subject to change

To Begin

Watercress & Leek Soup
With Fig Bread & Buttermilk £6.75

Pork Shoulder, Hock & Faggot
With Apple £7.45

Hussey Smoked & Cured Salmon

Seared Scallops
With Pea & Pancetta £10.25

Petite Saladette of Shrewsbury Fresh Cheese
Beetroot & Pine Nuts £6.95

Duck Liver Parfait
Bean, Hazelnut & Pumpkin Oil £7.15

To Follow

Medallion of Beef Fillet
Parsnip Puree & Wild Mushrooms £24.95

Grilled 8oz Rib Eye Steak
With Chunky Chips & Salad £24.50

Slow Roast Shoulder & Lamb Cutlets
With Purple Potatoes & Root Vegetables £21.75

Spicy Guinea Fowl Broth
Prawns, Coriander, Chilli & Noodles £18.25

Monkfish Fillet, Belly Pork
Braised Leeks, Pea & Saffron Potatoes £19.95

Roast Butternut
Romanesque, Pine Nuts & Quinoa £15.75

(Please note that we Air dry all our local beef  on site to obtain the best flavours possible)

For After

Orange Marmalade Panna Cotta £6.95
Apple Frangipane Tartlet  £6.95
Iced Mocha Praline Parfait £6.95
Honey & Amaretto Souffle £7.25
Lincolnshire Rhubarb, Rhubarb Gin & Clotted Cream Ripple £6.95


Chef Michel Nijsten signiture Lamd Dish Albright Hussey Panna cotta

Create your own Cheese Board

Cheese Selection per person, three cheeses £7.25
Hussey Cheese Board for two, six cheeses £13.50
Manor Cheese Board, eleven cheeses £24.00

C= cows G= goats E= ewes P=pasteurized U=un-pasteurized V=vegetarian

Hard Cheese

Wrekin White
Produced by Mr. Moyden in Shrewsbury, Shropshire. C P V
Hard, extra-matured strong flavour “Gouda” like cheddar

Mrs Appleby’s Cheshire
Produced at Appleby’s in Cheshire C P V
Authentic English farmhouse Cheshire cheese, golden-orange colour, crumbly texture and a light, tongue-tickling flavour

Made by the Holden Family in West Wales  U V
Organic milk Hafod (pronounced Havod) distinctive nutty and buttery flavour cheddar

Lincolnshire Poacher
Produced at the Ulceby Grange Farm nr Lincolnshire C U V
14-20 Month ripened cheddar cheese with a fruity, Nutty taste with a sweet finish

Newport 1665
Oak smoked hard cheese produced in Shrewsbury C V P
Hard cheese smoked at Bings Heath Smokery, Shropshire

Mrs Kirkhams Lancashire
Produced by Ruth Kirkham, U P V
Beesley Farm near Preston Lancacshire. A cows cheese that is mild, creamy and slightly crumbly. Cloth bound and butter finished which helps to develop a unique rind which encapsulates the cheese’s texture and taste.

Semi Hard Cheese

Wrekin Blue
Produced by Mr Moyden in Newport, Shropshire. C U V
Blue Cheese made using the raw milk from our own herd of British Friesian cows.
The rustic natural rind encompasses the unctuous cheese inside that is mottled with blue streaks

From Peter Humphreys at White Lake Cheeses, Somerset U P V
Unpasteurised goats milk cheese. A medium, clea, slightly nutty flavour. It is matured for four months and washed 2-3 times per week during maturation.

Hereford Hop
Produced in Gloucester. C U V
Distinctive semi hard cheese matured in apricots and orange then coated in toasted hops.

Wild Garlic Yarg
Made by hand in West Cornwall. P V
The cheese is creamy, fresh and slightly lemony with a creamy texture under the rind and an open and crumbly core

From Gorwydd  Caerphilly C U
Made to a traditional recipe using cows milk and a traditional rennet, matured  for two months and exhibits a fresh lemony taste with a creamy
texture to the outer and a firmer but moist inner.

Basset Blue Stilton
Produced by Colsten basset Dairy in Nottinghamshire C P V
Rich creamy full flavoured Stilton, first production dates back to 1847

Soft Cheese

‘Gorgonzola’ style soft blue cheese, Nottinghamshire P V
Slightly milder than stilton from Cropwell Bishop

Sharpham Brie
Produced at Sharpham Estate, near Totnes Devon  C U V
A delicious soft cheese, soft light textured cheese from Jersey Herd finished with cream

Capricorn Goat
Produced at Manor Farm Cricket St. Thomas Somerset. G P V
Soft goat cheese, creamy melts in the mouth, almost runny and Slight nutty flavour

St Eadburgha
Produced in Broadway, Worcestershire. P V
St.Eadburgha has a white rind cheese that is similar to a brie or camembert. It is matured for 4-12 weeks and has a strong creamy flavour.