Evening Menu
Served Wednesday-Saturday 6-8:30pm
TO START
Seasonal Soup
Sourdough Bread & butter
£7
Camembert Bites
Tomato Jam, Rocket, Honey Dressing
£8
Pork Belly
Hoisin, Sesame, Spring Onion
£8
Mussels (to share)
White Wine & Garlic
£12
MAINS
Butchers Sausage & Mash
Onion Gravy & Peas
£14
Pumpkin Tortellini
Pumpkin Velouté, Seeds, Chilli
£15
Mushroom Risotto
Chestnut Pesto, Nasturtium
£15
Venison Pot Pie
Creamy Mash, Tender Stem, Gravy
£16
JJ'S Hand Crafted Burger
Smoked Cheese, Tomato Jam, Fries, Salad, Onion Rings + Truffle & Parmesan £1.50
£17
Cod Loin
Mussels, Tender Stem, Pancetta, Baby Potatoes, Beurre Blanc
£21
10oz Sirloin Steak
*Approx Weight Tomato, Field Mushroom, Chips, Salad. + Peppercorn / Blue Cheese Sauce £3
£21
SIDES
Chips or Fries
Fries/Chips
£4
add Truffle & Parmesan
£1.50
Homemade Onion Rings
£4
Garlic Bread
Garlic Bread
£4
Add Cheese
£1
Creamy Mash
£4
Green Veg
£5
Chefs Salad
£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
