Eat & Drink

A proper kitchen,an unhurried table

We cook the way we would like to be fed.

Good local produce, and a kitchen team who have been together for years under our head chef, Johnny Crampton — which is not a long time in most jobs and a very long time in this one. The sort of plate you would struggle to find anywhere else nearby, and the classics too, done properly rather than done quickly, made in our own kitchen wherever we possibly can. Yes, including the pies.

The food

Plates worth putting your phone down for

The kitchen works to the season rather than a fixed script. Dishes change through the year, so the menu you read in May will not be the one you read in October — that is rather the point.

Current dishes and prices are listed on the menus below, which we update as they change.

View the menus

A seared scallop on a bed of green purée with crisp garnish, beside a bottle of Chablis and a glass of white wine

Three seared scallops with crisp bacon, set in a ring of bright green pea purée on a long white plate, lit by a shaft of low sunlight beside a glass of white wine

A main course with dark greens, blackberries and a red wine sauce, served on a pale green plate beside a glass of red wine

An overhead view of a domed chocolate dessert dusted with icing sugar, finished with a yellow flower and a smear of dark red fruit sauce

A tall orange spritz filled with ice and citrus, photographed close up among ornamental grasses with rooftops beyond

An orange spritz on a narrow wooden ledge against a red brick wall with climbing greenery

The bar & terrace

Spritz weather, whenever it arrives

When the sun is out, the terrace fills up — parasols, planting, and a drink that catches the light. When it is not, the bar inside does the job just as well.

Wines by the glass and the bottle, cocktails made properly, cold beer, and soft drinks that are not an afterthought. Stone-baked pizzas come out to the terrace all summer.

Dogs are welcome, with a corner of the bar that is theirs and treats kept behind it. There are disabled parking spaces at the front and a ramp into the restaurant.

A raised view over the terrace and garden on a sunny day — guests at wooden tables under parasols, picnic benches on the lawn, clipped hedges and open countryside beyond

Find a table out on the terrace and let the afternoon go.

Through the year

Seasonal dining

The calendar shapes the kitchen. Long lunches in summer, game and dark fruit as the nights draw in, and a festive season we take seriously — crackers, several courses, and no one clearing your plate early.

Festive and Christmas details are published each year in the brochures below.

Christmas at The Manor House

An overhead view of a festive table with plated courses, crackers, folded napkins and glasses ready for guests

A savoury tart topped with dressed leaves on a rustic glazed plate, photographed on a warm timber table with glasses of red wine

Menus

Have a read first

Every menu is on one page, in full and with prices — the main menu, Sundays, the festive menus, drinks and puddings. Each can also be downloaded as a PDF.

See all the menus

On Sundays the roast runs alongside the main menu, so whoever does not fancy beef and Yorkshires still has the whole card to choose from. Roasts are served until 5pm.

Reservations

Book a table

Choose your date, time and party size below. If you are booking for a larger group or a private room, get in touch and we will arrange it with you.

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Open the table booking page

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Make an evening of it

Stay the night and let someone else worry about breakfast — or send dinner here to someone who deserves it.

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Opening hours: Bar from 12pm, seven days a week