March
Manifesting Sunshine
As we ease into the warmer seasons, we’re thinking all things fresh and new, and we believe in delivering sensational seafood here at the East Hill.
With Severn & Wye smoked salmon to start or even baked South Coast Scallops in the shell, we know the importance of boat-to-plate-freshness, with our seafood being delivered regularly throughout the week.
For mains, we offer rotating fish specials throughout the days depending on the catch, and a classic trout supreme fillet, served with mussels, sea beets and a white wine cream sauce.
If you fancy changing up your usual go-to pub supper, why not settle in for some gorgeous seafood to bring on the Spring.
February
The Game Time Bite
This February, we’re thinking all things Guinness, and that means finding the perfect grub to ease those game-time nerves.
With Six Nations at the heart of our February weekends, we’ve got eight small plates and three fabulous sharing boards to share amongst friends whilst you soak up the action. We have wild mushroom arancini served over a homemade rich tomato sauce, or a best of British charcuterie board complete with fiery piccalilli, there really is nothing better than enjoying supreme food whilst you soak up the action.
Why not join us during the rugby to see what Rugby Love is really about.
Additionally, due to popularity, we’ve decided to extend our set menu to run throughout February too, so make sure to check out!
January
The Set Menu
It’s a brand new year and we’re thinking fresh, so we’ve crafted together an incredible three course set menu celebrating the best of what this season has to offer.
To ease you in we’re offering homemade minestrone soup, a powerful Waldorf salad, or a classic East Hill Scotch Egg, a firm favourite amongst our visitors. For the main event we’re offering mussels, a flash-fried minute steak or a delightful chestnut mushroom gnocchi, all designed to warm you from the inside. And do not fear, we’ve left room for pudding, the iconic Sticky Toffee, a gooseberry and almond Fool, or even a rhubarb and apple crumble to top it off.
Each dish has been meticulously planned to include only the finest ingredients, championing British farming from field to table.
We do hope you enjoy our set menu and find time to tuck in, served Monday – Friday from the 6th of January.
December
The Festive Roast
This month, without surprise, we’re shouting about the thing we do best, a traditional British roast dinner, lapped up with all the trimmings of course.
With the additional excitement of Turkey hitting our festive menus, there’s all the more reason to indulge in crispy roasties, tender slow-cooked cuts, maple-glazed roasted vegetables and double-egg Yorkshire puddings.
All our meat is sourced carefully from farmers throughout Britain, with each ingredient cementing our three-star Sustainable Restaurant Association award, which is the highest level a business can achieve.
Each delightful festive dinner includes three belt-loosening courses, plus there’s a speciality menu just for the Youngsters.
Our roasts are best paired with something a little rich and elegant, such as Bodega Norton’s Finca La Colonia Malbec.
November
Celebrating slow-roasted Ox Cheek.
This month we’re highlighting the indulgence of the perfect comfort food, slow roasted Ox Cheek.
We’ve taken this hearty, flavour-packed cut and incorporated it into a few of our fresh Autumnal plates, such as in creamy croquettes, the ideal appetiser to start your dining with us.
Additionally, a new but nonetheless firm favourite amongst our team, we’re showcasing this coveted cut in our Ox Cheek Macaroni and Cheese, baked with a crispy top and drenched in rich, creamy sauce.
Regaining favour in recent years, Ox Cheek is a limited cut and is prized by butchers for its ability to withstand a long cooking process, making it ideal for a hearty braised dish.
Best paired with a full-bodied red, such as our Roccalana Montepulciano, it really is something special to try this Autumn.