We’re a pub, so first and foremost, we want to serve proper British feel-good pub food. The kind you start thinking about before you’ve even left work, you know? Our menus move with the seasons, making the most of British produce, sustainably sourced seafood and ingredients from suppliers we know and trust.
Heading up the kitchen is our Head Chef, George. He started cooking professionally back in 2014 with Levi Roots, surrounded by big Afro-Caribbean flavours, before joining Young’s in 2019 to get really stuck into British cooking. George likes taking familiar ingredients and doing something memorable with them, whether that’s a proper comfort-food classic or something you weren’t expecting to find at your local.
For George, good food should make you feel something. That philosophy runs through the kitchen, from what makes it onto the plate to making better use of what doesn’t. We’re always looking at how we can waste less, source better and generally be a bit kinder to the planet while we’re at it.
Now, enough talking. Have a look at the menus.
Glorious Sunday roasts, complete with all the trimmings. Including amazing sharing roasts set to impress and all the drool worthy sides, of course. Cure your aching head and grab that hair of the dog with a Bloody Mary (or Bloody Maria) and give your hangover a kick in the right direction.
Take a break from the usual and raise a glass to something a little warmer. Our winter cocktails are rich, warming and made for slow sipping – just the thing for settling in when the temperature drops.
For those ‘Let’s just split some picky bits’ moments. Our sharing boards go hand in hand with those all important catch ups & chin-wags with friends.