The specials are looking so delicious... we felt the need to share two!
Fillet of Seabass with olive oil pomme puree, confit fennal, tarragon lemon butter
Cotswold lamb rump, blush tomato potato, red cabbage, pickled oyster mushrooms
Get them while they're hot!
Chef Tomas has been cooking up a storm at The Old Lodge.
Pork fillet, reared at our own farm behind The Old Fleece, wrapped in bacon with spring onion mash, sugarsnap peas and a red wine jus. What a treat!
And don't forget, this, along with all of our other main meals, is available half price when bought with another meal. You can thank us later.