Menu Spotlight: JB’s new goat’s cheese starter

A lovely new goat’s cheese starter hit the menu this week. Caramelised Monte Enebro goat’s cheese, baby carrots, pickled beetroot, walnut pesto. Monte Enebro is a Spanish cheese handmade in Avila, northwest of Madrid, and has to be one of our all-time favourite goat’s cheeses. Gently caramelised on top and accompanied by sweet roast baby

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Festive Supper Nights – 23rd & 24th December 2019

We’re opening on the Monday and Tuesday night before Christmas for two lovely festive suppers. An elegant 3 course menu to refresh your palate ahead of the potential meat-feast of the following few days! We’ll be choosing some deliciously, vibrant and interesting wines to go with it. Starter: Roast pumpkin tortellini, porcini mushroom broth, sage.

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JB awarded Bib Gourmand in Michelin Guide 2020

I can’t believe it’s a year since I last sat refreshing Twitter for the release of the Michelin Guide announcements! Woop!! We’re in. Phew!! And awarded a coveted ‘Bib Gourmand’ again this year. 8 years running! Named after Bibendum – the Michelin Man – the Bib Gourmand distinction highlights restaurants which offer ‘good quality, good

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JB’s Christmas 2019

A two-course festive menu is available alongside our full ‘a La carte’ menu throughout December for both lunch and dinner: To start: Spiced parsnip soup, yogurt, curry oil OR Salt cod brandade, sourdough toast. Main Course: Confit Goosnargh duck leg, roast potatoes, carrot purée, braised red cabbage, broccoli. £20 (full menu also available) To make

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What’s new on the menu…

One of the highlights of this month’s menu has to be monkfish served with caponata, piquillo pepper velouté and basil oil. This vibrant dish contrasts the delicious char-grilled smoky, meaty monkfish with a rich red pepper velouté and the sweet and sour agrodolce tang of caponata; the wonderful piquant, flavour-packed aubergine dish of Sicily. We

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