To start

TWO COURSES: £32, THREE COURSES - £38. Includes Mince Pies, Crackers.

Camembert bites

Rocket, tomato jam, honey dressing

Pumpkin Ravioli

Pumpkin Velouté, Pumpkin Seeds, Chive oil and Chilli.

Mussels

For two, White Wine, Garlic, Toast

Mains

ROASTS

Roast Potatoes, Yorkshire Pudding, Pigs in Blankets, Carrot, Parsnip, Greens, Red Cabbage, Stuffing and Gravy.

Turkey

Beef

Squash Wellington

Salmon en Croute

Cauliflower, Romanesco, Beurre Blanc and Roe.

Mushroom Risotto

Chestnut Pesto, Nasturtium

Desserts

Christmas Pudding

With Brandy Sauce.

Sticky Toffee Pudding

Honeycomb, Butterscotch, and Rum Ice Cream.

Lemon & thyme Posset

Cherry Sorbet & Hazelnut

Sides

All 6

CAULIFLOWER CHEESE

£6

GREEN VEG

£6

PIGS IN BLANKETS

£6

ROAST POTATOES

£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