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 campagne rustic loaf & compound butter
served with spiced bread & fig chutney
puff pastry parcel, creamed leeks & a piccalilli side
Soy, watermelon, pickled ginger & sesame
beetroot textures, olive crumb
with melted welsh rarebit
served warm with sage & fresh mixed leaves, with homemade Granola
seasoned & compound butters, first press olive oil & 25-year aged balasamic vingegar
All roasts are served with roast potatoes coated in naughty rosemary butter, carrot & swede mash, seasonal greens, braised red cabbage & traditional rich gravy
8oz beef pattie, gem, tomato, smoked cheese, gherkin ketchup, skinny fries
Salopian beer battered haddock, pea puree, burnt lemon, tartare sauce & triple cooked chips
served with seasonal vegetables & triple cooked chips with veal pan gravy
chorizo & pearl barley risotto
wild rice garnish, pak choi, coriander
butternut squash, spinach & toasted almond shavings
raspberry jam base, topped with a set coconut custard
earl grey scented, served with lemon financiers
Butterscotch & clotted cream ice-cream
namelaka sauce with vanilla ice-cream
smooth & creamy, with creme fraiche sorbet
for 3 cheese £9.00
for 5 cheese £15.00
mixture of locally sourced cheese, served with grapes, celery, chutney & biscuits
General Enquiries
Website made by
Proud to be part of
