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The Old Spot Menu




AFTER 12PM


SEASONAL SOUP OF THE DAY
bread from our Bakery

7

WOOD-FIRED GARLIC FLATBREAD (V)
with Parmesan cheese + 2

7

WOOTTON ESTATE GAME FAGGOTS*
Market Garden pickled red cabbage*

10

SMOKED SALMON FLATBREAD
mascarpone cheese, red onion, rocket

12


MARKET GARDEN SQUASH & LEEK GRATIN (V)
fermented butternut, toasted pumpkin seed pangritata

14

SPICED PHEASANT* BREAST & BUCKWHEAT NOODLES
with chilli, lemongrass, coriander

16

WOOD-ROASTED HAKE* FILLET
celeriac brandade, crisp artichokes

16


BRONZE TURKEY & TRUFFLED PENYSTON BRIE*
cranberry, rocket

8.5

WARM REUBEN TOASTIE
slow cooked brisket of beef, Russian dressing, Market Garden sauerkraut*, Gruyere cheese

11

DAYLESFORD RAREBIT & HAM
hand-cut sourdourgh

8

DAYLESFORD KIMCHI* & SPICED TURTLE BEANS WRAP* (VE)
turmeric & lemon rice

9


HERITAGE TOMATO & MOZZARELLA (V)
kale pesto

13

HERITAGE TOMATO & MILANO SALAMI
mozzarella, kale pesto

15.5

DAYLESFORD BLEDINGTON BLUE & ROASTED MUSHROOMS (V)
labneh, creamed mushrooms, Market Garden greens

15

DAYLESFORD FOUR CHEESES
with Market Garden leaves

14


DAYLESFORD SLAW (V)
cabbage, carrot, beetroot, spicy toasted cashew nuts, chilli, ginger & tamari dressing

5.5

ORCHARD (VE)
green kale, heritage apples, cranberries, pecans, agave, mustard dressing

5.5

MARKET GARDEN ROAST POTATOES (V)
rosemary & garlic

5.5


ORANGE CURD & CHOCOLATE GANACHE YULE LOG
vanilla crème fraiche

7

BLEDINGTON BLUE CHEESE (V)
from the Daylesford Creamery, spiced blackberry chutney, fennel, Manuka honey oatcakes

9


GF = made without gluten
VE = suitable for vegans
V = suitable for vegetarians
PLEASE INFORM YOUR SERVER OF ANY ALLERGIES OR INTOLERANCES. As our food is freshly made by hand in our kitchens, we can’t guarantee that everything is allergen-free. Ask to see our ingredients guide or visit our website for allergen information. Everything is organic, unless marked *. Wild ingredients that can’t be classified as organic are always sourced considerately and sustainably. British law requires us to cook our burgers well-done. We aim for zero waste and reduce, reuse, recycle and compost everything we can. The discretionary service charge of 12.5% is shared between the staff serving you. @daylesfordfarm