News
We are very excited to welcome Ben Bulger as our new head chef, Ben was previously with Raymond Blanc at Le Manoir Aux Quat'Saisons.
Sustainability, Locally Sourced, Seasonal
Heard it all before? These are all very much words of the moment, that are used abundantly and in many cases incorrectly. At the Clanfield Tavern we take these words very seriously.
We source most of our produce from local farms and suppliers
(see our suppliers page)
We will only buy fish from sustainable stocks so look out for something a little less ordinary on our menus.
Last but not least we are firm believers that British produce in the correct season is best and this is why we create dishes that reflect these changing seasons
We are even in the process of creating our own heritage vegetable and herb garden; aiming to grow vegetables and herbs you may never have seen or heard of before from the original white carrots to a multitude of coloured beets.
Have a look at the ‘What’s coming from the garden’ board when you come to dine with us from this summer
Our main menu will always reflect the seasons and will be changing regularly if however you crave a pub classic then our bar menu offers all the dishes you expect to see in a beautiful 17th C village pub.
Don’t forget about our fabulous Sunday lunches, we always have two types of roast available every week from Roast Leg of Gloucester Old Spot Pork to Roast Rib of Charolais Beef.
See below for a sample main menu and bar menu.