SAMPLE MENU - Starters

  • V

    Seasonal soup of the day

    Fresh bread

  • Chicken, ham and leek terrine

    Homemade piccalilli granary toast

  • V

    Roasted beetroot

    Goat’s cheese mousse, toasted walnuts, walnut croutes

  • V

    Wild Mushrooms

    Roast garlic butter, granary bread



All roasts are served with roast potatoes, Yorkshire puddings, mixed vegetables and creamy leeks

  • Roasted leg of Yorkshire lamb

    Carved from the leg – served pink

  • Roasted topside of Yorkshire beef

    served pink

  • Rare breed Yorkshire pork shoulder

    with crackling

  • Herb brined turkey breast

  • Mustard and honey glazed Yorkshire gammon

  • V

    The Mustard Pot's signature nut roast


SAMPLE MENU - Main courses

  • 1 pint of fresh Shetland mussels

    Guinness and garlic cream, fresh bread

  • V

    Root vegetable and lentil stew

    Butternut squash and sage cobbler, Savoy cabbage


  • V


    Tomato ragu, fontina cheese, calvero nero and almond pasta

  • Sausage & mash

    Cumberland sausage, homemade black pudding, buttered mash, braised onion gravy

  • Pie of the day

    Please see today’s board


Monthly Guest Ales

  • E.P.A


  • Jennings Bitter

    Jennings Bitter

  • Boondoggle