On entering the Stone Trough you are greeted by a welcoming aura. There is a traditional bar area and spacious lounges which are complimented by original oak beams, log fires and many interesting artifax, creating the perfect ambience to relax and enjoy a meal or a drink. For that informal and intimate special occasion we have the "games room" available for private lunches and suppers for up to 12 people. A selection of sample dishes that have been offered from the bar menu include;

Starters Soup of the day Terrine of potted duck served with orange and apricot chutney and warm thyme toast Salad of marinaded provençal vegetables in a parmesan tuile basket Pan fried chicken livers with bacon and asparagus and a balsamic and honey dressing Homemade fishcakes with a lemon butter sauce Rustic salad of smoked chicken, goats cheese and black olives with croutons and pinenuts Prices range from £4.50 - £7.95

Main Course Pork and herb sausages on thyme mash with red onion marmalade and a real ale gravy Penne pasta with salmon and prawns in a white wine sauce Pan fried chicken breast with smoked bacon and Yorkshire blue on a fried onion rösti and a thyme jus Risotto of roast garlic, leek and coarse grain mustard topped with a poached hen egg Braised oxtail served with creamed potatoes, mashed turnip and a rich red wine sauce Chargrilled sirloin steak on lyonnaise potatoes with a peppercorn butter, and a watercress salad Pithivier of crab, potato and scallions with homemade tomato ketchup Prices range from £8.25 - £16.95

Desserts Syrup sponge pudding served hot, with a creamed custard sauce Hot pancakes filled with apple jumbo raisins and vanilla ice-cream, topped with maple syrup Individual vanilla and strawberry cheesecake with a raspberry coulis White and dark chocolate pavé with a pink grapefruit and passion fruit sauce Iced banana parfait served with butterscotch sauce A platter of cheese with grapes and celery Desserts are £4.95 and cheese is £5.75

At lunchtime we also offer a selection of delicious hot and cold sandwiches. For those wishing to be a little more adventurous we also offer a selection of daily specials from our blackboard. Sample dishes from our blackboard Starter's Steamed scottish mussels in cider cream sauce with fresh samphire Seared king scallops on a pea purée with a warm cockle butter Pan fried foie gras on a crispy duck salad with a honey dressing Grilled sardines on a rocket salad with crispy Parma ham and a slow roast tomato dressing Truffled chicken liver parfait served with pear chutney and warm toasts Canon of lamb and black pudding en croûte with a coarse grain mustard sauce Main Course Seared calves liver on a root vegetable "pan haggerty" with crispy Parma ham Breast of pheasant topped with pan fried foie gras on a parsnip purée with a red onion tart and a port sauce Venison haunch steak on stilton polenta with a stewed raisin and orange jus Pan fried fillet of sea bass with a truffle ravioli on a bed of sauté Jerusalem artichokes and chantrelle mushrooms Roast monkfish with smoked bacon on a truffle risotto with a St Emillion Ju Breast of mallard on a stilton mash with beetroot puree and a Yorkshire sauce