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 Summer specials include:

Starters:

• Barbeque pulled chicken taco, coleslaw, concasse, crispy onions, hot sauce mayonnaise – £14.95
• Pan-seared scallops, sauteed leeks & local asparagus, lemon & chilli butter – £17.95
• The Duke of Cumberland Arms charcuterie board; filetto lardato (loin of pork,
  marinated in wine, mildly smoked & cured), fiocca salume (pigs’ hind leg,
  salted & cured for 12 months), sopressa vicentina (pork shoulder, 80-day aged salami),
  garlic alioli, mozzarella, pesto, olives, sun blushed tomatoes, cornichons, pickled onions,
  warm bread (to share between 2) – £28.00

Mains

• Chargrilled Tomapork, belottie beans, asparagus, watercress, garlic alioli – £28.00
• Whole baked Bream, Jersey Royals, samphire, courgette, asparagus, sauce viérge (2 to share) – £65.00
• Chargrilled Tomahawk Steak, roasted tomato, mushroom, Buddington Farm triple cooked chunky chips – £95.00

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.

Everything you eat will be prepared to order so please be patient during busy periods.

Please do let us know if you have any allergy or dietary requirements, please also note some dishes may contain traces of nuts – more vegetarian and vegan options may be available on the day.

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