G – CEREALS Containing gluten: wheat such as spelt or Khorasan wheat, rye, barley and oats
D – MILK, DAIRY (including lactose)
CELERY – CELERY (including celeriac)
C – CRUSTACEANS : Pawns, crabs, lobster, crayfish
MS – MOLLUSCS: mussels, whelks, oysters, snails and squid
N – NUTS: Almonds, hazelnuts, walnuts, cashews, pecan nuts, pistachio nuts, macadamia or Queensland nuts
SD – SULPHUR DIOXIDE/SULPHITES is a chemical compound used as a preservative in some foods. (10mg/kg or 10mg/L in the finished product)
L – LUPIN which includes lupin seeds and flour and can be found in types of bread, pastries and pasta.



Marinated large green pitted Halkidiki olives

Artisan breads served with olive oil and balsamic vinegar ( MAY CONTAIN ALL 14 VARIOUS )

Smoked chorizo sausage in a tomato, spring onion and herb sauce  ( G, SD, C )

Pork crackling twigs with Suffolk sea salt and apple sauce

Garlic toasted rosemary ciabatta or topped with melted cheese ( SD, D, G, E )

Mini box-baked camembert infused with truffle oil, rosemary and garlic, glazed with honey, served with garlic crostini ( M, SD, D, G ,E, SB )

Soup of the day served with artisan bread ( G, PLEASE ASK FOR DETAILS  )

Chicken and duck liver brandy parfait with pear and apple chutney and garlic croutes (M,  SD, D, G, E )

Classic prawn cocktail in a marie rose sauce, served with avocado sorbet and breads (CELERY G, SD, C, E, D, SB )

Chef’s choice of mini fishcakes with complimenting sauce (M, G, D, E, F, SD )

Breaded braised tender lamb shank bon bons  with rich mint jus ( D, E, G, SD, CELERY )

Chinese five spice and chilli pulled pork with lightly spiced coleslaw and apple purée ( SD, CELERY, D, M, E )

Smoked salmon, prawn, lemon and dill roulade with cucumber, stem ginger, spring onions, rocket  and fresh lemon oil ( F, D, CELERY )

Pan fried seared king scallops with black pudding, Spanish white onion truffle purée and wild garlic artichoke foam ( MS, G, SD, CELERY, D )

Goat’s cheese mousse with crostini, beetroot, hazelnuts, glazed figs and sweet port reduction (G, D, SD, N )



Honey and chilli braised duck leg, pak choi, mangetout, cherry tomatoes, butternut squash, parmentier potatoes, soy and sesame dressing ( G, SB, SD, CELERY, S )

Honey roasted pork belly with savoy cabbage and a medley of sauté potatoes, black pudding, Granny smith apple, red onion and a rich pancetta jus ( G, SD, CELERY )

Red wine braised feather blade of beef with truffle mash potato, curly kale and a rich gravy with baby onion and cherry tomatoes ( SD, CELERY, D)

Pan fried seabass fillet with fresh Scottish mussels, diced butternut squash, new potatoes, spinach, Mediterranean vegetables tomato sauce ( F, MS, SD, CELERY)

Classic fish and chips, haddock fillet deep fried in our real beer batter, served with seasoned chips, garden peas and tartare sauce ( F, SD, G, E, M )

Corn fed free range chicken breast with roasted bell peppers, rocket, spring onions, pesto gnocchi and a red pepper foam                               ( G, SD, CELERY, D, E )

Scottish Clava brie and stilton tartlet with butternut squash, chive, spring onion, caramelised red onion jam, served with a fresh light salad of, beetroot, new potato, radish, pink grapefruit segments and house dressing ( G, SD, M,D, E )

Conchiglie pasta in a crème fraiche, cream and herb sauce with goat’s cheese, spring onions, mushrooms, tomatoes, rocket, v parmesan crisp ( G, D, CELERY, SD  )

Stuffed roasted pepper; Mediterranean vegetables, olives and spinach on a celeriac and potato rosti, finished with a rich tomato sauce (Vegan) ( SD, CELERY )



16oz Chateaubriand for two to share ( SD, G )
Large Fillet tenderloin cooked to your liking, served with hand cut chips, garlic and thyme marinated field mushrooms, onion rings and roasted tomatoes

8oz prime Rib-Eye Steak (  SD )
served with hand cut chips, garlic and thyme marinated field mushroom and roasted tomatoes

8oz Sirloin Steak (  SD )
served with hand cut chips, garlic and thyme marinated field mushroom and roasted tomatoes

Why not surf and turf your steak? Add garlic prawns ( C, D )
Add pink peppercorn or blue cheese sauce  ( D )
Add garlic butter ( D )
Add onion rings ( G )



Aberdeen Angus gourmet beef burger served in a toasted brioche bun
with house fries, burger garnish and classic burger relish ( E, G, M )
Add to your burger;
Monterey Jack Cheese ( D )
Stilton ( D )
Onion Rings ( G )

Pesto and sundried tomato marinated chicken breast fillet served in a toasted ciabatta bun with rocket, sliced tomato and Cajun seasoned fries ( D, SD, G )
Add to your chicken fillet burger;
Monterey Jack Cheese ( D )
Stilton ( D )
Onion Rings ( G )

The Blue Anchor full Rack of Ribs; (M, D, SD, G )
slow roasted, marinated, baby back pork ribs, covered in a hickory smoked barbecue glaze served with house fries and salad garnish



Waldorf salad; mixed leaf with tomato, cucumber, onions, apple, celery, grapes and toasted walnuts all tossed in a light wholegrain mustard mayonnaise ( M, CELERY, N )

Braised salt beef salad with rocket, mixed leaves, tomatoes, red onions, peppers, gherkin, capers and English mustard dressing ( G, M, SD, CELERY)



House salad (M, SD)
Garden peas ( D )
Seasoned chips
Buttered new potatoes ( D )
House fries
Buttered steamed spinach ( D )
Onion rings  ( G )
Light spiced coleslaw ( M, E )
Tomato and onion salad ( SD )
Sweet potato fries
Vegetables of the day ( D )
Truffle mash potato ( D )



All sandwiches come served with seasoned fries and salad garnish

Salt beef sandwich on buttered wholemeal bread with piccalilli and sliced gherkin, served with English mustard or horseradish sauce
( CELERY, M, G, D, E )

Maldon deep smoked salmon ciabatta with cucumber and cream cheese
( G, F, D, E, M )

Local smoked cheddar cheese ploughman’s with real ale apple chutney, pickled onion, gherkin, artisan bread and butter (v)
(  D, G, E, M, S, D, SD  )

Baked goat’s cheese bruschetta with beetroot and walnuts (v)
(  N, SD, M, E, D, G )

Posh fish finger sandwich with baby gem and tartare sauce
( F, SD, M, G, D )



Chef’s choice of cheesecake with complimenting ice cream ( D, G )

Chef’s choice of crème bruleé served with lemon shortbread ( E, D, G )

Vanilla panna cotta made with condensed milk served with marinated fruits and rhubarb sorbet ( D )

Steamed ginger and orange sponge pudding served with ginger syrup and lemongrass ice cream ( E, D, G )

Triple chocolate brownie with chocolate sauce served with salted caramel ice cream ( E, D, G )

Mini Dessert selection; trio of hand crafted desserts ( PLEASE ASK )

Honey glazed cinnamon baked apple with a honey oat crumb, mulled wine fruit broth and vanilla ice cream ( D, G, E )

Selection of Italian ice creams and refreshing sorbets ( D )

The Blue Anchor cheeseboard served with grapes, celery, chutney and biscuit selection ( D, CELERY, G, N, S, E, SB, SD )