Explore Our Sample Menus & Behind The Scene Videos

Dishes and prices will change with the availability of produce throughout the year.

Main Menu

Maid’s Head Roast Chicken

Our signature dish, free range chicken marinated for 24 hours in a secret blend of herbs and spices. Served with homemade coleslaw and a sauce of your choice: bbq, sweet chilli, garlic mayonnaise,
piri piri or katsu.

Quarter,  12,

Half chicken, 18

Whole chicken,  28

  • Crispy Pork Belly, 8

    Flatbread with Hummus (V), 8

    Scampi with Tartare Sauce, 10

    Dressed Cromer Crab, 16

  • Fish and Chips, 18

    Maid’s Head Ploughman's, 18

    Seasonal Quiche (V), 18

    Smoked Gammon and Chips, 22

  • Treacle tart with homemade vanilla ice cream, 8

    Lemon posset, lemon curd, meringue and biscuit, 8

    Rice pudding crème brulée with cherry compote, 8

  • Loaded Italian, 16

    Pepperoni, crispy bacon, sundried tomatoes, mushrooms, roasted peppers, red onion jam, mozzarella

    Forest Blue (V)

    Wild mushroom, chestnut mushroom, spinach, blue cheese, mozzarella, garlic oil

    Mediterranean King Prawn

    Tiger prawn, roasted garlic, red onions, sun-dried tomatoes, roasted peppers, spring onions, mozzarella

  • Club Sandwich, 15

    Longhorn Roast Beef Sandwich, 15

    Roasted Pepper & Mozzarella Sandwich (V), 12

  • Two course for 12 or main for 10

    Mains

    Gammon and Chips

    Fish and Chips

    Mac and Cheese

    Dessert

    Two scoops of homemade ice cream

Seasonal Specials

  • Hot Smoked Salmon Salad

    With charred sweetcorn and pomegranate salad

    Crab Ice Cream

    With samphire, passion fruit and wasabi avocado purée.

    Greens on Toast (V)

    Crushed peas, edamame beans and mint on toasted sourdough

  • Beef & Bean Cassoulet

    Slow cooked beef, served with a barbeque bean cassoulet topped with fresh pickles

    Heritage Tomato Tagliatelle (V)

    Fresh basil pesto with sweet heritage tomatoes, Parmesan.

    Roast Halibut & Coriander Dressed Salad

    Served with grilled sweetcorn, quinoa, mango, tomato, avocado and feta

  • Crème Caramel (V)

    Smooth vanilla baked custard with a rich golden caramel glaze and caramel syrup.

Sunday Menu

  • Onion Bhaji with yogurt dip (V),  8

    Chilli steak skewers,  8

    Sardine bruschetta,  10

  • Seasonal quiche, 18

    Baby pork ribs and chips, 20

    Seabass salad, 22

  • Our roasts come with roast potatoes, selection of seasonal vegetables and a Yorkshire pudding

    Spinney Abbey Longhorn topside of beef,  21

    Pork belly,  18

    Braised lamb shank,  24

    Nut roast, 18

  • Cauliflower cheese,   6

    Extra roast potatoes,   6

    Yorkshire pudding,   6

  • Treacle tart with homemade vanilla ice cream,  9

    Lemon posset, lemon curd, meringue and biscuit,  8

    Rum and raisin ice cream  8

In the Kitchen

In the Kitchen takes you behind the scenes, with Jamie’s latest videos showing how some of his most popular dishes are prepared and brought to life.

Jamie brings over 25 years of culinary experience and a passion for creating exceptional modern British pub food. Having appeared on BBC's MasterChef: The Professionals, he has refined his craft in some of the country's finest kitchens before bringing his expertise to one of Cambridgshire’s oldest pubs.

Cookie Dough Ice Cream

Raspberry Souffle

Our Chicken Club Sandwich

The Maid’s Head Ploughmans