A dining experience can be defined as an event that leaves a lasting impression on the pallet.
The White Lion brings you the 1652 experience you’ll be sure to remember.

Refining gastro pub food for a lighter enhanced experience put together by our highly skilled team of chefs. Having worked in several award-winning kitchens, our chefs pride themselves in using locally sourced ingredients reducing miles from farm to plate.
Gastro pub classics with exciting modern twists.

Should you have any allergens or dietary requirements please speak to your server and we will be more than happy to accommodate and advise. If you would like to speak to a member of our team about your requirements before you visit, please call us on 01270 587 011.


Homemade Soup of the Day


homemade campagne rustic loaf

Whipped Chicken Liver Pate


served with spiced bread & fig chutney

Duck Turnover


puff pastry parcel, creamed leeks & a piccalilli side

Slow Cooked & Marinated Beef Short Rib


soy, watermelon, pickled ginger & sesame

Torched Mackerel


beetroot textures, olive crumb

Sautéed Wild Mushrooms on Toast


with melted welsh rarebit

Roasted Pumpkin Salad


served warm with sage & fresh mixed leaves, with homemade granola

Selection of Freshly Made Artisan Breads


seasoned & compound butters, first press olive oil & 25-year aged balsamic vinegar


Our Famous 'White Lion' Burger


8oz beef pattie, gem lettuce, tomato, smoked cheese, gherkin ketchup & skinny fries

21 Day Aged 8oz Ribeye Steak


stewed tomato & cumin jam, mushroom puree, triple cooked chips & bearnaise sauce

The Fish & Chips


salopian beer battered haddock, pea puree, burnt lemon, tartare sauce & triple cooked chips

Our Pie of the Day


served with seasonal vegetables & triple cooked chips with veal pan gravy

The Cottage Pie


served with seasonal vegetables, topped with potato mousse, sticky ox cheek & veil reduction

Highland Venison


cocoa nib, leek, pickled cabbage jam & creamed mash potato

Pan Fried Duck Breast


date puree, fennel shavings, pickled shitake, candied walnut

Confit Pork Belly


black pudding, baked apple and creamed mash potato, with sticky pork sauce

Corn-fed Chicken Breast


served with gnocchi, chestnut, mushroom velouté  & wild mushrooms

Sea Trout


dressed crab & sea vegetables



chorizo & pearl barley risotto

Soy Glazed Tofu


wild rice garnish, pak choi & coriander

Pumpkin Tortellini


butternut squash, spinach & toasted almond shavings