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If you would like to make a provisional booking, please fill in the form below. Please note that your table has not been secured until confirmed by the restaurant.

To book a table for today or this evening please call 01283 533222.

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Events Diary

Valentine Evening Menu Wednesday, February 14th

Valentine Table d’hôte

Two course £32.95 Three course £37.95

Each dish is advised of its adaptability to Vegetarian (V) & Gluten Free (G) diets.

Please inform your server when ordering.


Freshly made soup of the day (G) (V)

Ham hock, chicken and black pudding

A coarse ham hock terrine accompanied

with apple and scratching salad, a fruit chutney and soft boiled quails egg

Mushroom, cheese and egg on toast

Baked field mushroom topped with onion relish, stilton rarebit,

soft poached egg on toasted brioche with balsamic tomatoes

Salt cod beignets

With mushy peas, tartar sauce and parsley oil

Main Courses

Roast breast of corn fed chicken

On a wild mushroom and tarragon linguini, wilted spring onion and tender stem broccoli

Buttered poached Loch Duart salmon (G)

With smoked bacon, peas, spring onions and mussels, mash potato parsley creamy white wine sauce

‘48 hour’ slow cooked Packington pork belly (G)

With an apple and bourbon puree, barbeque pulled pork,

winter vegetable slaw, sweet potato fries and pan jus

Slow braised ox cheek (G)

Slowly cooked in a leeks, garlic and onion in a rich red wine sauce served on creamed potato

Butternut squash and noodle Laska (V)

A spicy coconut, lime, chilli, garlic, ginger and coriander broth

with butternut squash, sweet potato, green beans, spinach, bean sprouts and noodles

Daily à la carte

The dishes below can only be added to the Table d’hôte menu

with the supplemented price


Aged beef tartare (G) £5.95 supplement

Seared and mixed with shallots, parsley,

gherkins, capers, mustard and topped with a field farm egg yolk

Scottish smoked salmon (G) £5.25 supplement

with a smoked salmon mousse, fennel, apple and lemon salad

Seared scallops and pork belly £5.95 supplement

with celeriac remoulade, apple and black pudding

Main Courses

Fillet of sea bass £5.25 supplement

On a spiced Asian style potato and spinach cake,

topped with tomato relish served with onion Bhaji and curry oil

Traditional pan fried fillet of English beef (G) £7.50 supplement

With an ox cheek and onion pastie, bubble and squeak and a red wine reduction

Roast loin of venison (G) £5.95 supplement

Served pink with roasted pear,

fondant potato, sautéed buttered spinach and a port reduction

Dessert Menu

The Vicarage bread and butter pudding

Served with crème anglaise and caramel sauce

Recommended wine: Chateau Manos 125ml ç£7.50

Classic French lemon tart

Tangy lemon tart served with a raspberry sorbet

Recommended wine: Muscat beaume de Venise 125ml ç£9.50

Trio of new season rhubarb (G)

Rhubarb crème brulee, jelly and ice cream

Recommended wine: Muscat beaume de Venise 125ml  £9.50

Banana cheesecake

With passion fruit, chocolate sauce and banana and toffee ice cream

Recommended wine: Vistamar late harvest Moscatel 125ml  £6.50

Selection of Needwood farmhouse ice cream (G)

Served with seasonal fruits

Recommended wine: Elysium black muscat 125ml ç£9.95

Chocolate fondant

Served hot with chocolate chip and cookie ice cream

Recommended wine: Elysium black Muscat 125ml £9.95

Mini dessert and speciality coffee £5.95

If you are too full for a full dessert, ask our staff for today’s selection of mini desserts.

Cheese Menu

Choose four of the following six cheeses £3.95 supplement

Served with onion bread, frozen grapes and chutney

Gluten free bread available on request

  • Camenbert

Soft, mild camembert from Normandie

  • Staffordshire organic cheddar

Nine months old mature organic cheddar,

Hand-made by David Deville at Acton farm near Stoke on Trent.

Full flavoured, rich farmhouse cheddar.

  • Berkswell

A hard sheep’s milk cheese traditionally made by hand

by Sheila Fletcher at Ram Hall farm in Berkswell.

  • Rollright

Creamy textured soft pale yellow cream cheese with a lightly washed rind and encased in a spruce cambium strap. Rich buttery flavours with a savoury pronounced aroma, made in King stone dairy in Oxfordshire

  • Ticklemore Goats

A pasteurised semi hard goats milk cheese

produced in Devon with a fresh rich and clean flavour

  • Shropshire Blue

Creamy blue cow’s milk, award winning cheese

with added annatto to give the orange colour from the Cropwell bishop dairy

When & Where


Monday - Friday

12.00 - 14.00


Closed (Excluding functions)


12.00 - 15.00


Monday - Thursday

18.00 - 21.00

Friday & Saturday

18.00 - 22.00




  • 2 Main Street,
  • Branston,
  • Burton upon Trent,
  • Staffordshire
  • DE14 3EX

Seared Scallops • Beetroot • Parma Ham Need we say any more?
19th February 2019

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Pascal © 2018