British and Sustainable

Seasonal Food in Epsom

Head Chef David Presents

Surrey's Best Sunday Roast

Epsom's New Dining Destination

Head Chef David has curated a menu that celebrates the best of our local ingredients, crafted with flair and a dash of indulgence. From hearty classics to surprising twists, every dish is best savoured with a glass of our richest red by the fire.

Our menus promise to keep your tastebuds wanting more, and our team have an incredible passion for food and an artistic eye for stunning presentation. We’ll be cooking up our finest specials and our skilled bar team will be on-hand to recommend the perfect pairing (shaken or stirred) to your new favourite dish.

Whether you’re looking for a fireside drink or a family get-together, our pub has something for everyone.

As David continues to perfect our all new menu, we simply couldn’t wait to tease your taste buds. From comfort classics to bold flavours that demand a second helping, why not be the first to try our incredible food?

Please note, this is a template menu and may change before we open on January 13th!

Food

A La Carte

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VeganVegetarian

While You Wait

Nocerella olives & confit garlic £3.5

caperberries

Cork harbour Rossmore oyster£3

shallot mignonette

Young’s ale sourdough£4

chicken crackling butter

Smoked anchovies on focaccia£3.5

samphire pesto

Cobble lane cured guanciale£6

winter pickles

Toarched Caerphilly cheese£5

smoked potato loaf, ale onion chutney

Starters

Smoked mackerel pate£8

kohlrabi slaw, horseradish, sourdough

Crispy Shropshire chicken salad

roasted chestnuts, pickled chilli, radicchio

Chanterelle mushrooms & chestnut parfait£7.5

Pickled walnut, crispy shallot, rye bread

Hand dived Orkney scallops£9.5

Wild fennel, crispy guanciale

Heritage beetroot & Jerusalem artichoke salad£8

candied quince, chard & horseradish

Roasted parsnips soup £6

pickled pear, seeded breadstick

Dingley Dell ham hock & pistacchio terrine£8.5

prunes, celeriac remoulade, sourdough

Heritage squash hummus £6

purple broccoli, crisp bread

From The Coal

Bay leaf & fennel hogget shepperds pie £19.5

seeded carrots, hispi cabbage

Oxforshire salt baked celeriac£15

burnt miso, broccoli, mushrooms & samphire

Coal-fired South Coast plaice£21

charred leeks, sea purslane & caper butter

Pub Classics

Cyder battered haddock & chips£18

tartare sauce, marrow fat peas, burnt lemon

Plant burger£17

Young’s ale chutney, smoked applewood, lettuce, pickles, mayonnaise, red onion, fries

300g Surrey rib-eye steak & chips£32

bearnaise sauce, Whiltshire watercress

Fregola, kale & curried cauliflower salad£15

beetroot, kohlrabi, orange & tarragon dressing

Shropshire chicken kiev & clotted cream mash £16

chard, chicken crackling & caper butter

Dairy cattle burger£17

Young’s ale chutney, Cornish cheddar, lettuce, pickles, watercress mayonnaise, red onion, fries

Gloucester pork collar & chips£16.5

Burford brown egg, piccalilli

Pork & fennel sausages & mash£16

hispi cabbage, Young’s ale gravy

Dingley dell braised ham hock pie£18

triple cooked chips, beer mustar jus

Scottish steamed mussels & fries£16.5

Samphire, cobble lane guanciale

Sides

Gooseberries & little gem Waldorf salad£6

Salted fries/ triple cooked chips£4.5

Crushed Jerusalem artichoke & sea herbs£5

Seeded carrots & hispi cabbage£5

Burnt miso purple broccoli£5

Wilted creamed sea beets & spinach £5

Before you order your food & drinks, please inform a member of staff if you have a food allergy or intolerance.

Tables of 4 or more are subject to a discretionary service charge of 12.5%.

An adult’s daily recommended allowance is 2000 kcal.

Fish may contain small bones, game may contain shot. All weights & measures are accurate before being cooked. (V) vegetarian, (Vg) vegan.

Meet our Head Chef

Our Head Chef David is very excited to be leading our kitchen at Tattenham Corner. After 10 years in North London, he’s joining us in Surrey for a dining destination like no other. Our pub overlooks Epsom Racecourse, so you can enjoy each of his dishes in style.

As the seasons change, so does David’s menu. He’ll be working with the best seasonal ingredients to create a menu with variety for all to enjoy.

Keep up to date with our very latest news.

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