The

KITCHEN

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. Our Head Chef Darren and his team are passionate about the dishes they 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.

WHILE YOU WAIT

  • MIXED OLIVES

    • 4.00
  • SUN DRIED TOMATOES

    • 3.50
  • MEATS & CHEESES

    • 14.00
  • Bread, Oils & Dukka (contains nuts)

    • 6.00
  • FETA & OLIVES

    • 5.50

STARTERS

  • Whole Crispy Soft Shell Crab

    Whole Crispy Soft Shell, Crab, Wasabi Mayo, Sweet Chilli Sauce         

    • 11.50
  • SCALLOPS

    Curry Dusted Scallops, Chicken, Cauliflower Puree, Samphire

    • 12.50
  • SCOTCH EGG

    Four Bird Scotch Egg, Honey Roasted Parsnip Puree 

    • 9.0
  • Smoked salmon

    Watercress Veloute, Smoked Salmon, Crème Fraiche

    • 8.50
  • Smoked Beetroot

    Smoked Beetroot, Goats Cheese Mousse, Toasted Almonds

    • 9.0

MAINS

  • PORK BELLY

    Braised Belly Pork, Pig Skin Popcorn, Celeriac, Creamed Potato, Fine Beans, Carrot and Vanilla Puree, Sticky Jus

    • 17.50
    Recommended
  • Salmon

    Pan Fried Salmon, Rich Ratatouille, Rosemary, Parmentier  Potatoes, Samphire, Hollandaise

    • 18.0
  • Whole Plaice

    Whole Plaice, Pan Seared Scallops, Caper Butter, Skinny Fries

    • 17.00
  • Roasted Duck Breast

    Roasted Duck Breast, Split Pea Croquet, Romanesco, Baby Leeks, Broad Beans, Beetroot, Sticky Jus

    • 20.00
  • CORN FED CHICKEN

    Corn Fed Chicken, Saffron Fondant Potato, Mediterranean Vegetables, Artichoke, Spinach, Olives, Jus

    • 16.50
  • GNOCCHI

    Parmesan and Black Truffle Gnocchi, Butternut Squash & Wild Mushrooms 

    • 15.00

CLASSICS

  • STEAK

    Steak, Stilton, Red Onion, Roquito and Rocket Salad

    • 15.00
  • CAESAR SALAD

    Plain Caesar Salad. Add Chicken, Salmon or Halloumi for £3.50

    • 9.50
  • THE NEWBURY BURGER

    Chorizo Jam, Rocket, Mature Cheddar Cheese or Stilton

    • 14.00
  • FALAFEL BURGER

    Falafel Burger, Tomato, Green Onion, Harissa Mayo

    • 12.50
  • BBQ CHICKEN BURGER

    BBQ chicken Burger, Gem Lettuce, Bacon and Cheese

    • 13.50
  • HALLOUMI BURGER

    Halloumi Burger Roasted Pepper, Pesto

    • 12.00
  • BEER BATTERED FISH

    Beer Battered Fish, Crushed Peas, Tartar Sauce

    • 13.50
    recommended

GRILL

  • Sirloin

    • 24.00
  • Ribeye

    • 24.00

SIDES & SAUCES

  • Peppercorn/Blue Cheese/Red Wine Jus

    • 2.50
  • Seasonal Greens, Garlic Butter

    • 4.00
  • Onion Rings/ French Fries/ Sweet Potato Fries

    • 3.00
  • Tomato, Rocket, Parmesan Salad/ The Newbury Chips

    • 4.00
  • Macaroni and Cheese

    Truffle Macaroni and Smoked Cheese

    • 5.50
  • New