Evening Menu
Served Wednesday-Saturday 6-8:30pm
STARTERS
Mussels to share
white wine sauce or arrabiata served with sourdough
£13
Handmade soup
£7
Camembert bites
£8
Garlic Mushrooms
£8
MAINS
Sirloin Steak £22
Mushroom, Tomato, Chips, Salad
add peppercorn or blue cheese sauce
£3
Salmon
Butterbeans, Spinach, Yuzu
£20
Sausage and Mash
Onion gravy and greens
£16
MOO & Blue pie
Mash, gravy, Greens
£16
Squash & Aubergine tart
sweet potato fries
£15
Wild mushroom risotto
Pesto, King oysters, pine nuts
£16
JJS hand crafted burger £17
6 oz beef patty, emmental, bacon salad, tomato, fries
double patty
£4
Hunters chicken
Chips, sweetcorn cob
£17
SIDES
Salad
£5
Onion rings
£4
Fries or chips
add truffle and parmesan
£2
Sweet potato fries
£5
Garlic Bread
add parmesan
£1
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
