They focus on the fundamentals and 4 key components of protein, carbohydrate, sauce and vegetable. Finished with a Chef’s twist.

The open kitchen is a big focal point at The Newbury. We are passionate about the dishes we create and aim to take each one to another level.

From classics to signature dishes on the a la carte, bar snacks to pizza on the terrace we serve a diverse menu at The Newbury. Our aim is deliver fine food using the highest quality ingredients that brings out the best in flavour and introduces guests to new tastes.

We have close relationships with our suppliers and consider sustainability, welfare of the animals and where possible carbon footprint. We source our food fresh, little and often to avoid wastage and use small delivery vehicles. Our beef is Somerset reared and grass fed. Fish is sourced from Brixham, the cheeses we use are handmade and British and fruit & veg is supplied by Arthur David - A family business established in 1962 and remains in the “David” family today.

It certainly makes a difference to us where our food comes from and we hope our guests enjoy our passion.

All menu items are subject to change according to seasonality and availability. We use fresh, seasonal ingredients at all times and are supporters of local produce where possible across all our menus. Please do call us if you would like to see an up to date menu.
Download Our Latest Menu


  • Mushroom and pecorino arancini

    • 4.50
  • Hogs pudding croquettes, mustard mayonnaise

    • 6.00
  • Smoked Cheddar and ketchup ‘toasties’

    • 5.00
  • Warm bread, yeasted butter

    • 5.00
  • Polenta fries, brown sauce

    • 4.50


  • Mackerel Rillettes

    South Coast Mackerel Rillettes with scorched loin, apple and melba toast

    • 8.00
  • Cheese and onion ‘quiche’

    Lancashire Cheese and onion ‘quiche’, poached hen’s egg

    • 7.50
  • Pork and mustard faggots

    Pork and mustard faggots in gravy, tomato and anchovy salsa

    • 8.0
  • St Austell Bay mussels

    St Austell Bay mussels, stout cream, warm brown bread

    • 8.00
  • Grilled Wye Valley asparagus

    Grilled Wye Valley asparagus, duck egg mayonnaise, parsley

    • 8.50
  • Ham hock terrine

    Pressed ham hock terrine, piccalilli, prune puree

    • 7.50


  • Braised beef short-rib

    Caramelised onion, mushroom and bacon crumb, bone marrow potatoes

    • 18.00
  • Beer battered haddock

    chips, pea puree, tartar hollandaise

    • 16.50
  • Slow cooked lamb shank pie

    Slow cooked lamb shank Shephard’s pie, root vegetables, cheesy mash

    • 17.75
  • Chalk stream Trout fillet

    Chalk stream Trout fillet, new season asparagus, pea and Jersey royal fricassee, chive butter sauce

    • 16.75
  • Chuck steak and brisket burger

    Chuck steak and brisket burger, smoked tomato relish, raclette cheese, toasted brioche bun, fries

    • 16.50
  • Fried feta cheese with Kalamata olives

    Fried feta cheese with Kalamata olives, grilled aubergine, red onion and courgette dressing

    • 16.00
  • Classic Caesar salad

    Classic Caesar salad, anchovies, soft boiled egg, croutons, parmesan. add barbecued chicken or salmon 4.50

    • 9.50


  • Ribeye steak 250g

    • 26.00
  • Pepper crusted sirloin

    • 26.00
  • Pork chop 250g

    • 18.00
  • Whole Cornish plaice

    • 17.00
  • Cote de boeuf, for two 900g

    • 64.00
  • Sumac rubbed celeriac

    • 16.00


  • Triple cooked chips

    • 4.00
  • Sweet potato fries, Cajun salt

    • 4.00
  • Garden leaf salad, mustard dressing

    • 4.00
  • Pea, mint and Jersey royal medley

    • 4.00
  • Beer battered onion rings

    • 4.00


  • Peppercorn

    • 3.00
  • Stilton and mushroom

    • 3.00
  • Bordelaise

    • 3.00
  • Béarnaise

    • 3.00