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.

WHILE YOU WAIT

  • MIXED OLIVES

    • 3.50
  • SUN DRIED TOMATOES

    • 3.50
  • MEATS & CHEESES

    • 14.00
  • BREADS & OILS

    • 4.00
  • FETA & OLIVES

    • 5.50

STARTERS

  • SCALLOPS

    Scallops, Smoked Salmon, Cauliflower, Keta Caviar            

    • 12.50
  • KEDGEREE RISOTTO

    Kedgeree Risotto, Smoked Haddock, Poached Hens Egg

    • 9.50
  • CHICKEN LIVER PARFAIT

    Chicken Liver Parfait, Redcurrant Gel

    • 7.95
  • HERITAGE TOMATOES

    Heritage Tomatoes, Olive Soil, Crispy Chilli Squid, Sherry Vinegar

    • 9.00
  • TOMATO SOUP

    Roasted Vine Tomato Soup, Lemon & Basil Crème Fraiche, Toasted Sourdough

    • 8.00
  • DARK PARCELS

    Duck Parcel, Chilli Apple Glaze, Crispy Capers

    • 9.50

MAINS

  • PORK BELLY

    Spring Onion Mash, Chorizo Quails Egg, Bacon & Black Pudding

    • 16.50
  • STONE BASS

    Stone Bass, Mussels, Clams, Crab, Sweet & Sour, Shitake Mushrooms, Bok Choi

    • 17.50
  • RUMP OF LAMB

    Rump of Lamb, Basil Mash, Ratatouille

    • 19.00
    new
  • COD

    Cod, Black Garlic Mash, Crispy Kale, Salsify & Curried Mussels

    • 18.00
  • DUCK BREAST

    Duck Breast, Cherry Puree, Spinach, Rosti Potato, Wild Mushrooms

    • 19.50
  • CORN FED CHICKEN

    Corn Fed Chicken, Potato Cake, Baby Leeks, Onion Puree, Truffle Jus

    • 17.50
  • RICOTTA GNOCCHI

    Courgette Carpaccio, Toasted Pine Nuts, Lemon & Rocket Pesto

    • 15.00
  • GRILL

  • Sirloin

    • 24.00
  • Ribeye

    • 24.00
  • Fillet

    All served with a Mushroom, Tomato, Fresh Rocket

    • 35.00

CLASSICS

  • STEAK

    Steak, Stilton, Red Onion, Roquito and Rocket

    • 15.00
    recommended
  • CAESAR SALAD

    Plain Caesar Salad

    • 9.50
  • THE NEWBURY BURGER

    The Newbury Burger, Chorizo & Jalapeno Jam, Rocket, Ogleshield

    • 14.00
  • FALAFEL BURGER

    Falafel Burger, Tomato, Green Onion, Harissa Mayo

    • 12.50
  • BBQ CHICKEN BURGER

    BBQ chicken Burger, Gem Lettuce, Bacon and Cheese

    • 13.00
  • HALLOUMI BURGER

    Halloumi Burger Roasted Pepper, Pesto

    • 12
  • BEER BATTERED FISH

    Beer Battered Fish, Crushed Peas, Tartar Sauce

    • 13.50
  • 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

    • 4.00