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The Old Spot Lunch




AFTER 12


GARLIC & PARMESAN FLATBREAD
extra virgin olive oil

5

CORNISH CRAB* ON SEEDED SOURDOUGH TOAST
mixed peppery leaves & Sicilian lemon

12

MARKET GARDEN PEAS & BROAD BEANS*
mint, chilli & sheeps curd*

8

CORNISH MUSSELS*
tomato, white wine, wild garlic* & toasted baguette

10



WOOTON LAMB BURGER
pickled cucumber, minted labneh & kohlrabi slaw

16

ROTISSERIE LEMON & THYME CHICKEN
bitter spring leaves, maple mayonnaise

17


BROAD BEAN* & ASPARAGUS* RISOTTO (V)
Greek-style cheese, chervil, chives

14

VEGAN MARKET GARDEN & NUT BURGER (VE)
beetroot ketchup, lemon cashew aioli, seeded crisps

14


ANY THREE SALADS FOR 14

SPRING SPROUT (VE)
grilled sprouting broccoli, sesame, chilli, garlic, toasted seeds*

ORCHARD (V)
green kale, heritage apples, pecans, cider vinegar & mustard dressing

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


BLACK IBERICO TOMATO & BUFFALO MOZZARELLA
basil pesto

13

NDUJA*, SHEEPS CURD*
sprouting broccoli, chilli oil

15

FINOCCHIONA SALAMI*
black Iberico tomatoes, mozzarella, basil pesto

15.5

WILD GARLIC* & PEAS
Wye Valley asparagus*, Daylesford Adlestrop cheese

15.5


DAYLESFORD ADLESTROP CHEESE (V)
from the Daylesford creamery, spiced blackberry chutney, fennel, Manuka honey oatcakes

9

RHUBARB* & CUSTARD PAVLOVA (V)
poached rhubarb*, custard, natural yoghurt, pistachios

7

HONEYCOMB CHOCOLATE BROWNIE (V)
dark chocolate sauce, clotted cream ice cream

7


VE = suitable for vegans
V = suitable for vegetarians
GF = Gluten free
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