​​    coming soon - new bar menu & happy half price beer 6-8 each day
lincolnshire poacher soufflee
River Test Chalk Stream trout
pheasant PIE ROSTI & pancetta
                                                                                     

a la carte menu

Dishes and prices might fluctuate depending on seasonal availability of wild game



STARTERS

British Raj Mulligatawny Venison Soup and Toasted Brioche £7.25

Lincolnshire Poacher Cheese Souflée, Whole Grain Mustard Sauce & Parmesan Crisp £8.95

Griddled Wood Pigeon Breast, Dry Cured Crispy Bacon, Black Pudding, Balsamic Glaze & Frisée Lettuce £9.95


Beetroot Cured Gravadlax, Horseradish Cream, Pickled Cucumber £9.95

Royal Farms Windsor Ham Hock & Caper Game Terrine, Real Ale Chutney, Toasted Brioche £8.95



MAIN COURSES

Wild Mushroom & Black Truffle Marching Wheat (Spelt) Risotto & Grated Parmesan £17.95

Pan Fried Fillet of Hampshire Chalk Stream Trout, White Clam Chowder, Samphire & Turned  Saffron Potatoes £21.95

Pavé Steak of Yattendon Venison, Mash, Greens, Cirspy Shallots, Game Stuffing, Game Gravy £21.95

English Grey Partridge, Game Stuffing, Bacon Crisp, Bubble & Squeak, Bread Sauce, Red Currant & Wine Gravy £24.95


Seasonal Game Pie, Potato Rosti, Crispy Pancetta, Bread Sauce, Buttered Greens, Game Gravy £24.95


SHARED PLATE FOR TWO

All served with Sauté Potatoes, Glazed Carrots, and Buttered Greens


Royal Farms Windsor Rib of Beef with Black Pepper and Wild Mushroom Sauce £55

Slow Cooked Shoulder of Yattendon Estate Venison with Red Currant & Game Gravy £48

Pan Roasted Yattendon Estate Pheasant, Pigs in Blankets, Stuffing, Bread Sauce & Game Gravy £45



SIDE ORDERS

Glazed Confit Carrots, Buttered Greens, Red Cabbage, Sauté Potatoes,

Creamy Mash, Bubble & Squeak
/ Warm Bread & French Butter - All  £2.95


POT KILN PUDDINGS £7.50

Sticky Toffee Pudding & Vanilla Ice Cream  / Apple Berry Crumble & Creme Anglaise

Vanilla Creme Bruleé  / Chocolate Fondant & Cherry Ice Cream

POT KILN BRITISH CHEESES 
£10.95

BLUE MONDAY  - Alex James from Blur named this cheese after his favourite New Order song
but nothing will make you unhappy about this masterpiece.


LINCOLNSHIRE POACHER  - Hard unpasteurised cow's milk cheese with a rind
resembling granite by Richard Tagg.

SOMERSET RACHEL - Made by Pete Humphries at White Lake Cheese and named after
an old flame whom he describes as “smooth, curvaceous and slightly nutty”.

ISLE OF AVALON - Pungent English cheese from James Aldridge’s farm in Godstone, Surrey using
French washing methods to create a strong, creamy cheese reminiscent of smoked bacon.


POT KILN SUNDAY ROASTS

All Roasts are for two and served with Grain Mustard Cauliflower Cheese
Red Cabbage, Glazed Confit Carrots, Yorkshire Pudding, Roast Potatoes & Wine Gravy



Pan Roasted Royal Farms Windsor Fore Rib of Beef £48 for 2

Slow Roasted 'fall off the bone' British Shoulder of Grass Fed Lamb £48 for 2

Braised & Pan Roasted 'fall off the bone' Muntjac or Fallow Shoulder of Yattendon Estate Venison £48 for 2

Braised & Pan Roasted Whole West Berkshire Pheasant, Pigs in Blankets, Stuffing, Bread Sauce & Game Gravy £45 for 2



BAR & GARDEN MENU
coming soon - new bar menu & half price beer 6-8 each day

  WARM CIABATTA ROLLS - All served with Green Salad & Salted Crisps -  £9.95

Smoked Ham Hock & Game Terrine, Whole Grain Mustard Mayo

British Cave Aged  Mature Cheddar Cheese & Real Ale Chutney

Roast Lamb, Pickled Cucumber, Mint Yogurt

Pulled Venison & Celeriac Remoulade

Cheese & Hock Ham or Vension & Chutney Croquettes - £5.95

  1. Managing Director
  2. Managing Director
  3. Managing Director
  4. Managing Director
  1. Managing Director
  2. Managing Director
  3. Managing Director
  4. Managing Director
OPENING TIMES

Mon/Wed/Thur
12:00 - 3:30
06.00 - 10.30

Friday
12.00 - 3.30
06.00 - 11.00

Saturday
12.00 - 11.00

Sunday
12:00 - 5:00

Last orders in bar 20 min before closing time

FOOD ORDERS

weekdays
12.00 to 2.00
7.00  to 9.00


Saturday
12.00 to 2.30

7.00 TO 9.00

SUNDAY
12.00 TO 2.45

closing times 2018
Every Tuesday


financial times october 17

"In unpretentious surroundings, expect to see a small selection of superb game, treated

with skill and honour." 
michelin restaurant guide

"Good cooking, fresh ingredients, capably prepared - Simply a Good Meal"

SUNDAY TIMES DECEMBER 17

"The braised Muntjac Shoulder (£48 for two) is one of the best pub dishes in Britain, particularly when paired with a Brick Kiln bitter rounded off with a sticky toffee pudding sundae."
< newsletter
 < rambler map
the pot kiln management

Managing Partners - Katie Robinson / Rocky Rockliff

Food Director - Mike Robinson / Head Chef - Marton Harangozo
Front of House Manager - Adam Molnar

 < gift voucher
 < dog show
dogs welcome in restaurant & bar
best wishes to andre & shaun (pk staff alumni) taking over the old boot inn at stanford dingley