The Chop House Menu

Good, fast, simple, casual food from great ingredients.

The Chop House Menu


Carnivore board

our own Speedy Sausages, charcuterie, smoked sausage casserole, homemade chutney, mozzarella, sourdough bread and aioli, will vary from day to day

£9 per person

Herbivore board

homemade falafel, marinated roast vegetables, a delicious harissa sauce, homemade chutney, mozzarella, sourdough bread and aioli, options may vary from day to day

£7 per person

Fish board

gravadlax, smoked mackerel parfait, crab cakes, pickles, aioli and sourdough bread



as available, Marinière with onions, garlic and cream


Saucy ribs

taster version of our first class pork ribs. Use your fingers


Satay chicken

marinated, oven cooked and served with a salad


Salads: light lunch, sides or mains

Polenta Cake

caramelised onion polenta cake, marinated roasted vegetables, our delicious harissa sauce and dressed organic leaves, served on a board.


Chop House Bacon Caesar salad

our own bacon, crunchy croutons, fresh organic leaves, topped with Parmesan, anchovies and garlic and mayo dressing.



Helen’s choice of what’s great for you today – ask for details. Veggie every time, ask for vegan options



as above, with some meat or cheese. Anything you would like just ask


Mac & Cheese

with greens if needed!


Glamorgan sausages

vegetarian cheesy leek and onion sausages served with salad and aioli


Helen’s Hot Dogs

3 smoky hotdogs with slaw & fries


Ribs, chops, steaks, meat, etc

Roast Eastbrook pork sharing boards, min 2 people

three cuts, fight over it, or share it, with mash, greens and gravy


Helen’s signature Saddleback pork chop

mash, greens, apple sauce, gravy


Slow roast Saddleback pork belly

mash, greens, apple sauce, gravy


Sophie’s lamb chops, cutlets or leg steaks

selection of cuts, mash greens and gravy


Our pork ribs

with BBQ, Cajun or Currywurst sauce, slaw and fries



Fillet or Rump as available with hand cut chips and greens



as available and with fries. Marinière with onions, garlic and cream


Piri Piri roast chicken

serves on the bone with our own piri piri sauce, fries and salad


Chop House Burgers

all with aioli, fries and dressed salad garnish

Classic Burger

beef, cheese and bacon


Simple Veggie Burger

nut, bean, lentil and haloumi, sweet tomato relish, goats’ cheese


Chop House Blue

beef, blue cheese and streaky bacon


Truffle Hog Burger

pork, mushroom and truffle oil


The Don

beef, bacon and organic mozzarella


Flying Pig Burger

pork, topped with pulled pork and streaky bacon


Any extra toppings

depending on availability

£1 – £1.50

Puddings and milkshakes

Cheesecake of the day £7

Chocolate brownie served with salted caramel ice cream £7

Our own organic ice cream:  Specially made for us by Ray’s using our own milk £7

Sticky toffee pudding: served with vanilla ice cream £7

Lemon crème brûlée: served with a biscuit £7

Vegan ice cream: Made by Ray’s, flavours on request £7

See blackboard for any specials

Chop House news 😊

• From 7th May we are opening at 5pm again. Last food order at 8.45pm.

• Burger Buddies!! 2 burgers for £20 and ½ price onion rings between the hour of 5 and 6pm (last food order at 5.45pm) tables must be vacated by 6.30pm.

See more...

British Organic Charcuterie

Native Breeds and Helen Browning’s have been working together for five years on a customer / supplier basis. The key interests of both businesses during this time, has been applying organic sustainable agriculture to meat production and charcuterie and we are very pleased to announce ...

One ice cream and one loaf at a time

Our HB businesses tend to move at a steady pace — like farming generally — and new developments can often take us by surprise...

Helen Browning's Organic
Helen Browning's Organic5 hours ago
This is well worth a share. A very informative & engaging video about one of our most remarkable & precious resources ... SOIL!
Helen Browning's Organic
The Guardian
Soil is pretty remarkable stuff. It provides 95% of our food, helps regulate the Earth’s atmosphere and is a bigger carbon sink than all the world's forests combined. In fact, it basically enables all life on this planet to exist. So why do we treat it like dirt? The Guardian journalist Josh Toussaint-Strauss finds out how we are destroying it, but also discovers some of the progress made in the race to protect the Earth’s soils

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