Lunch Menu
Served Wednesday-Saturday, Midday-2:30pm
Sandwiches
Served with crisps and coleslaw choice of white or granary bloomer upgrade to fries +2
Brie and Cranberry
£10
Beef and Wholegrain Mustard
£10
Fish finger and Tartar sauce
£10
Ham and Mustard
£10
Chicken Rueben
Emmental, Sauerkraut
£10
Croque Madame
Ham, Emmental, Mustard, Mornay, Egg (£2 surcharge)
£10
Lunch mains
Sausage, mash & greens
£13
Ham, egg & chips
£12
Hunters chicken, chips, salad
£14
Wild Mushroom Risotto
£13
Scotch Egg, salad, tomato jam
£9
Sides
Chefs Salad
£5
Onion rings
£4
Fries
£4
add truffle and parmesan
£2
Chunky chips
£4
Garlic bread
£4
add Parmesan
£1
Light Bites
£9 or 3 for £20
Camembert bites
Tomato jam, herbs
£9
Cod bites
Tartar sauce, rocket
£9
Chicken bites
Choose from either Hot Honey Sauce or Teriyaki
£9
Chipolatas
Honey and mustard
£9
Scotch egg
Tomato jam
£9
Gordal olives
Sourdough, olive oil, balsamic
£9
Fries
£4
Sweet potato fries
£5
CRAFTED WITH CULINARY PASSION
Led by our talented kitchen team, every dish at The Addison Arms reflects a love for flavour and finesse. From our signature pie to perfectly cooked steak and seasonal vegetables, each plate celebrates honest cooking with elegance. Here, dining is not rushed, it’s a moment of pleasure, connection, and craft.
OUR CHEF
We’re delighted to welcome Chef Jack to The Addison Arms! With a passion for fresh, seasonal, and handmade food, Jack brings an exciting new energy to our kitchen. His menus are designed to evolve with the seasons, showcasing the best local produce and keeping in step with modern dining trends.
Jack’s impressive background includes experience in 2 and 3 Rosette kitchens and a deep understanding of English and French cuisine. His cooking philosophy celebrates classical techniques with modern ideas, with dishes that balance craftsmanship and creativity.
A firm believer in sustainability and authenticity, Jack will eventually be growing vegetables on site, ensuring every plate is rooted in freshness and quality. His aspiration is to build a strong reputation for fresh, homemade food through menus that celebrate global influences, offering guests something familiar, yet delightfully unexpected.
"Crafting flavour with purpose and passion"
JACK, CHEF
