Dining at The Saracens Head Inn

Here are a few pictures of some of our latest food offerings, created by Executive Chef Michael Fowler and Head Chef Richard Weare.

We serve food seven days a week, lunchtimes and evenings.

*Photos by Jack Spicer Adams

Slow-braised Welsh Flat Beef Rib with pomme puree, stockpot carrots, and caramelised shallots with herb jus.
Slow-braised Welsh Flat Beef Rib with pomme puree, stockpot carrots, and caramelised shallots with herb jus.
Saffron Risotto with sared red mullet and salsa verde.
Saffron Risotto with sared red mullet and salsa verde.
Confit Duck Leg Cassoulet, fondant potato, Trealy Farm sausage, mixed bean and pancetta cassoulet, air dried ham.
Confit Duck Leg Cassoulet, fondant potato, Trealy Farm sausage, mixed bean and pancetta cassoulet, air dried ham.
Confit Butternut Squash, Spinach, and Ricotta Wellington, orange and star anaise, heirloom carrots, butternut puree, and carrot emulsion.
Confit Butternut Squash, Spinach, and Ricotta Wellington, orange and star anaise, heirloom carrots, butternut puree, and carrot emulsion.
Local Baby Beetroot Tarte Tatin with cave-aged Sussex Cross goats cheese, radish, beetroot salad and balsamic reduction.
Local Baby Beetroot Tarte Tatin with cave-aged Sussex Cross goats cheese, radish, beetroot salad and balsamic reduction.
Huntsham Farm Longhorn Beef burger in a sour dough and bricoche bun, with cheese, homemade burger relish, beef tomato and celeriac remoulade.
Huntsham Farm Longhorn Beef burger in a sour dough and bricoche bun, with cheese, homemade burger relish, beef tomato and celeriac remoulade.
Marathon - Peanut butter cremeux, chocolate gel, peanut crumble, peanut tuille with salted caramel ice cream.
Marathon – Peanut butter cremeux, chocolate gel, peanut crumble, peanut tuille with salted caramel ice cream.
Lemon Tart - Homemade raspberry sorbet, meringue and lemon curd (baked to order).
Lemon Tart – Homemade raspberry sorbet, meringue and lemon curd (baked to order).
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