This is a sample of our seasonally changing cuisine
   
We have just launched our daily changing luncheon 'Menu Leger' for Autumn and Winter
   
Food available - Lunch Tuesday to Sunday 12.00 - 2.00 pm
Dinner Tuesday to Saturday 7.00 - 9.00 pm
  
 
THE TICKELL MENU
SMOKED FEN EEL WITH PICKLED WALNUTS AND HORSERADISH
 
SEARED ARTIC CHAR WIH CARPACCIO OF WATERMELON AND CAVIAR
 
CHANTERELLE VELOUTE WITH BOUDIN BLANC
 
DRESSED CROMER CRAB
 
SPICED TARTAR DOE ROE VENISON AND PICKLED QUAIL EGG
 
SHELLFISH CHASSE ~ MAREES WITH BRETON CIDER
 
POT AU FEU
 
ROCKALL SEA BASS BEURRE DE MONTPELLIER
ROAST FILLET OF LINCOLN RED BEEF WITH CARBONNADE OF CHANTERELLE, ESCARGOT AND CHESTNUT A’LA FLAMANDE
EAST COAST POLLOCK VERONIQUE
WINTER VEGETABLES A’LA SAVOYARDE
NORTH SEA TURBOT POACHED IN FINO SHERRY WITH CHORIZO
AGA ROAST BEST END OF SHEPRETH MANX LOAGHTAN LAMB WITH WHITE PORT AND REDCURRENT CONFIT
YOUNG RED MULLET TTORO
ROAST RADWINTER PHEASANT
SEARED BOURNE WOODS DOE ROE VENISON WITH TICKELL GARDEN PLUMS AND CLARET JUS
NORFOLK LOBSTER NICOISE
MARMITE DIEPPIOSE
A SELECTION OF THE BEST BRITISH FARMHOUSE CHEESE WITH PICKLED WALNUTS & VICTORIAN PLUM CHUTNEY (AVAILABLE AS AN EXTRA COURSE)
BRETON CREPES WITH MAPLE WALNUTS AND ISLE OF JURA SINGLE MALT WHISKY
POUGET CHOCOLATE TART
PORTER JUGGED HEDGEROW BERRY CRUMBLE WITH BEE POLLEN CRÈME FRAICHE
MILK CHOCOLATE PARFAIT WITH CHOCOLATE POPPIN CANDY
PEAR BELLE HELENE
SPICED DARJEELING CHAI CREMET
TWO COURSES £29.95
THREE COURSES £36.95
 
SUNDAY LUNCH
 
SPICED TARTAR OF LINCOLN RED BEEF
 
ROAST MALLARD WITH TRUFFLED PEARL BARLEY, BACON AND CHESTNUT JUS
BRETONNE TERRINE WITH SPICED PLUM PRESERVE
FINNAN HADDOCK AND SCALLOP CHOWDER
RISOTTO OF SAFFRON, GOAT’S CHEESE AND CONFIT TOMATOES
GAZPACHO ANDALUCIAN WITH CUCUMBER AND BASIL PESTO
 
ROAST LOIN OF ESSEX MIDDLE WHITE PORK WITH GOOSE FAT BABY ROASTIES AND SPICES APPLE SAUCE
BOSTON DEEP’S ‘BANJO’ CHAUDREE
SEARED FILLET OF LINCOLN RED BEEF WITH WILD HORSERADISH AND BEE POLLEN
FRICASSE OF ESSEX WHITE ROCK CHICKEN WITH WHITE BURGUNDY AND WILD WOODLAND MUSHROOMS
SHROPSHIRE BLUE, YOUNG WINTER LEEKS AND SORREL GRATIN
CHANNEL DAY BOAT DOVER SOLE WITH SAFFRON AND LEMON
SEARED NORTH SEA RED MULLET WITH CAPER BUTTER
A SELECTION OF THE BEST BRITISH FARMHOUSE CHEESE WITH VICTORIAN CHUTNEY
MONT BLANC
FLAMBE TICKELL GARDEN PLUM TART TARTIN
POUGET CHOCOLATE TART
RASPBERRY BAVAROIS WITH BARBARY RUM AND RASPBERRY SAUCE
SPICED DARJEELING CHAI CREMET WITH SUGAR BISCUIT
AUTUMN CARNAC MARKET FRUIT FLAN

TWO COURSES £20.95

THREE COURSES £26.95
 
MENU LEGER
FRESH HOMEMADE SOUP SERVED WITH WARM CRUSTY BREAD
£4.50
TICKELL SALAD DU JOUR
£8.95
CHARCUTERIE PLATE
£9.95
FRUIT DE MER
£19.95
A CHOISE OF OPEN SANDWICHES SERVED ON TOASTED AGA BREAD
£6.95
PLAT DU JOUR
£14.95
A SELECTION OF BRITISH FARMHOUSE CHEESES
£8.75
PATISSIERE SELECTION
£7.95
 
CHEESE MENU
Mrs Appleby’s Cheshire
Mrs Appleby’s Cheshire comes from the Appleby family's Abbey Farm - the name indicates the monkish origin of the cheese-making - at Hawkstone, deep in rural Shropshire. Enjoy it with traditional English ale or a white Port or Burgundy.
Single Gloucester P.D.O.
Single Gloucester P.D.O is a traditional, semi-hard cheese which has been made in Gloucestershire in England, since the sixteenth century. It has a natural velvet rind and has a 4 month maturation. Single Gloucester is crumbly, light in texture and low in fat.
Colston Basset Stilton P.D.O.
Colston Basset Stilton P.D.O is smooth and creamy with distinctive blue veins which become more strongly defined as the cheese matures, Blue Stilton has deep and complex flavours enjoyed by cheese lovers worldwide.
Westcombe Cheddar
Westcombe Cheddar is made from unpasteurised cows' milk, at Shepton Mallet in Somerset. The traditional rounds are aged to develop a strong, slightly peppery character.
Lord Nelson and Dorstone
Lord Nelson and Dorstone is ash-rolled cheese made from unpasteurised goats' milk, originating from Herefordshire yet is matured locally in Cambridge.
Golden Cross
Golden Cross is made by Kevin and Alison Blunt, in East Sussex. Golden Cross uses unpasteurised goats' milk and has a sprinkling of charcoal
Devon Blue
Devon Blue is made using Ayrshire cows' milk and matured for at least four months. It is a sweet and smooth, medium flavoured blue.
Perroche
Perroche this fresh goats' cheese with a delicate flavour is either rolled in Herbs, Rosemary, Tarragon or Dill.
Harbourne Blue
Harbourne Blue’s origin is that of the Tickelmore Cheese dairy in Totes. It is made from full fat raw goats' milk which gives it a characteristically white pâte and crumbly texture with a distinctive aromatic flavour, the fact that this cheese is blue veined enhances the flavour even further.
Shropshire Blue
Shropshire Blue originated at the Castle Stuart Dairy, Inverness in the 1970's where it was called 'Inverness-shire Blue' or 'Blue Stuart'. Shropshire Blue has a flavour somewhere between Blue Cheshire and Blue Stilton, a creamy orange coloured paste with blue-green veining.
Mrs Kirkham’s Lancashire
Mrs Kirkham’s Lancashire is sumptuous buttery, creamy, almost fluffy with a good lasting flavour that develops as you eat it.
Westcombe Red
Westcombe red is a mild rich cheddar styled cheese, made in Somerset. It is naturally dyed and matured for 9 months for a fuller flavour than Red Leicester.