Sunday Menu
Served Sunday 12-3pm
TO START
Seasonal Soup
Sourdough Bread
£7
Camembert Bites
Rocket, Tomato Jam & Honey Dressing
£8
Mussels To Share
Garlic & White Wine Sauce
£12
MAINS
Mushroom Risotto
Chestnut Pesto, Nasturtium
£15
Roast
Served with Roasties, Yorkshire Pudding, Carrots, Parsnips, Red Cabbage, Greens, Stuffing, Gravy. *Gluten Free Option Available £17
£20
Cod Loin
Mussels, Tender Stem, Pancetta, Baby Potatoes Beurre Blanc.
£21
SIDES
Cauliflower Cheese
Per portion
£6
Pigs in Blankets
Per portion
£6
Green Veg
Per portion
£6
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
