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

    • 4.00
  • SUN DRIED TOMATOES

    • 3.50
  • MEATS & CHEESES

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

    • 6.00
  • FETA & OLIVES

    • 5.50

STARTERS

  • SCALLOPS

    Scallops, Crispy Pork, Black Pudding Bon Bon, Pea, Burnt Lemon Gel

    • 12.50
  • KEDGEREE RISOTTO

    Kedgeree Risotto, Smoked Haddock, Poached Hens Egg

    • 9.00
  • Corn-fed Chicken Terrine

    Corn-fed Chicken Terrine, Shitake Mushroom, Truffle, Spring Onion, Saint Johns Chutney

    • 8.50
  • Mussels

    Mussels, Cider, Cream, Shallots & Garlic

    • 12.50
  • Parsnip soup

    Parsnip soup, Paprika Oil, Crab Bahji & Toasted Sourdough

    • 8.50
  • Duck Parcel

    Duck Parcel, Chilli Apple Glaze, Crispy Capers,

    • 9.50

MAINS

  • PORK BELLY

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

    • 16.50
    Recommended
  • Salmon

    Salmon, Mussels, Clams, Crab Sweet & Sour, Shitake Mushrooms, Bok Choi

    • 17.50
  • Confit of Lamb

    Confit of Lamb, Mashed Potato, Butternut Puree, Puy Lentil Jus, Salsa Verdi

    • 19.50
  • COD

    Cod, Shaved Fennel, Pickled Beets, Radish, Satsuma, Dill and Lemon Gel

    • 18.00
  • Venison Loin

    Venison Loin, (mr) Rosti Potato, Parsnip Crisp, Confit Swede, Chocolate and Black Berry Jus

    • 24.50
  • CORN FED CHICKEN

    Corn Fed Chicken, Fondant Potato, Artichoke, Spinach, Olives, Thyme Jus

    • 16.50
  • RICOTTA GNOCCHI

    Courgette Carpaccio, Toasted Pine Nuts, Lemon & Rocket Pesto

    • 14.00

CLASSICS

  • STEAK

    Steak, Stilton, Red Onion, Roquito and Rocket Salad

    • 15.00
    recommended
  • CAESAR SALAD

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

    • 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

    • 13.50
  • HALLOUMI BURGER

    Halloumi Burger Roasted Pepper, Pesto

    • 12.00
  • BEER BATTERED FISH

    Beer Battered Fish, Crushed Peas, Tartar Sauce

    • 13.50

GRILL

  • Sirloin

    • 24.00
  • Ribeye

    • 24.00
  • Fillet

    • 35.00

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

    • 4.00