Simon Goodman – Head chef/Owner

I try to use as much of the abundant produce available from the local area – cooking with meat from nearby organic farms, fresh fish from the south coast, as well as the pub’s own vegetable patch. The emphasis here at The Duke is on simple & delicious dishes. With 20 years’ experience as a head chef, and winner of the Pub Chef of the Year competition, I am convinced that this is the sort of food & atmosphere that will continue to pull people into our precious local pubs.

We often have seasonal specials available….

For example our current Autumn specials include:

Starters:

• Wild garlic mushroom, toasted bruschetta, fried quails egg, truffle oil – £13.95
• Pan seared scallops, parsnip purée, parsnip crisp, serrano ham shards, truffle oil – £18.95
• Potted pheasant & partridge, house pickled onions, housemade chutney, rustic toast – £13.50

Mains

• Whole oven baked partridge, braised red cabbage, baked carrot, kale, redcurrant & juniper jus – £23.50
• Venison burger, paprika onions, spicy cheese, smoken mayonaise – £21.95
• Chargrilled Tomahawk Steak, roasted tomato, mushroom, Buddington Farm triple cooked chunky chips (share between 2) – £95.00
• Tuscan style venision ragu, fettucine, parsley, parmesan – £23.95

Special dishes available on request.
Bespoke menus available for larger parties, prepared and tailored to suit you so please ask about our seasonal options.
Shoot luncheons can also be arranged in one of our three areas, depending on the size of the party.

Important note:
The menus shown on our site are only example of the food we serve – our menus change regularly.