Sunday Menu
Served every Sunday Midday-4pm
STARTERS
Handmade soup
bread
£7
Garlic prawns
with sourdough, Yuzu mayo
£9
BBQ chicken wings
with garlic mayo
£8
Baked camembert
(sharing recommended) Sourdough, rocket, truffle oil
£12
MAINS
Roasts
Beef or Pork loin
Roasties, Yorkshire pudding, carrots, parsnips, greens, red cabbage, stuffing and gravy
£21
Kids roast
£12
Cauliflower roast
mash, Yorkshire pudding, carrots, greens, red cabbage, gravy
£18
Squash and Aubergine tart
Sweet potato fries
£18
Salmon
Spinach, butterbeans, Yuzu
£21
SIDES
£6 per portion
Green veg
£6
Cauliflower cheese
£6
Roasties
£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
