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. 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

BAR SNACKS & SHARERS

  • Mixed olives

    • 3.00
  • Mushroom and pecorino arancini

    • 4.50
  • Black pudding and Dijon mustard sausage roll

    • 6.00
  • “Not cheesy chips and mayonnaise”

    • 5.00
  • House baked bread, yeasted butter

    • 5.00

STARTERS

  • Crispy Porthilly oyster, cucumber, horseradish, dill

    Crispy Porthilly oyster, cucumber, horseradish, dill

    • 8.00
  • Dressed South coast crab

    Chanterelles, chicken skin, bacon, tarragon

    • 10.00
  • Lancashire Cheese and onion ‘quiche’, poached hen’s egg

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

    • 8.0
  • White grape and almond gazpacho

    with dried ham, pork tortellini

    • 8.00
  • Isle of Wight tomatoes

    burrata, basil and red pepper 

    • 8.50
  • Pressed chicken, leek and prune terrine

    celeriac remoulade, granary toast

    • 8.00

MAINS

  • Market fish of the day

    with burnt lemon and tartar sauce

    • Market Price
  • Roast chicken, Dijon mash, braised leek, chicken sauce

    Roast chicken, Dijon mash, braised leek, chicken sauce 

    • 18.00
  • Curry spiced battered pollock, triple cooked chips, red lentil dhal, turmeric mayonnaise

    Curry spiced battered pollock, triple cooked chips, red lentil dhal, turmeric mayonnaise
     

    • 16.50
  • Rump of lamb, broad beans, peas and feta, boulangère potato, mint jus

    Rump of lamb, broad beans, peas and feta, boulangère potato, mint jus

    • 18.00
  • Pan fried seabass, pickled cockles and clams, sea vegetables

    Pan fried seabass, pickled cockles and clams, sea vegetables

    • 17.50
  • Chuck steak and brisket burger, smoked tomato relish, raclette cheese, toasted brioche bun, fries

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

    • 15.75
  • Chive risotto, crispy onion, shallots, scallions and ruby chard

    Chive risotto, crispy onion, shallots, scallions and ruby chard 

    • 9.50

COAL FIRED

  • 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

SIDES

  • 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

SAUCES

  • Peppercorn

    • 3.00
  • Stilton and mushroom

    • 3.00
  • Bordelaise

    • 3.00
  • Béarnaise

    • 3.00