Head Chef Matthew Laughton serves modern British food in the award-winning restaurant at Russell’s, with local Vale of Evesham and Cotswold produce featuring throughout the daily-changing menus.
The modern, airy dining room is open for breakfast, lunch and dinner, with friendly staff and laid-back service combining to create a relaxed and warm setting, day and night.
The Cotswold Hills and surrounding area is renowned for its world-class locally grown produce, with farmers markets and food festivals a regular feature on the local calendar. The area is also home to a wealth of good-value, unpretentious farm shops and delis, displaying and selling Cotswold meats and game, pickles, chutneys and jams, cheese from local dairies, and some of the finest vegetables in the UK including the famous Vale of Evesham asparagus.
The menu includes Russell’s prawn cocktail, filo-baked goat’s cheese crottin, Scotch rib-eye steak, fresh fish, salads, sticky toffee pudding and British cheeses.
On Sundays, we serve whole joints of roasted meat flanked by a selection of seasonal vegetables and accompaniments and carved at the table. Just ask about the Sunday Spread when booking. (Only available to parties of 6 or more)
Starters
Spiced Sweet Potato Soup with Minted Yoghurt and Toasted Pumpkin Seeds £6.00 Turkish Style Chantenay Carrot and Raisin Salad with Yoghurt and Warm Onion Bread £7.50 Cold Roasted Rump of Beef with Beetroot Fritters, Parmesan, Rocket and Balsamic Syrup £8.00 Guinea Fowl Terrine with Rum Marinated Figs, Gherkins, an Orange Salad and Apricot Compote £9.00 Russell's Prawn Cocktail £10.00 Crottin Goat's Cheese Baked in Filo Pastry with Beetroot, Sun-blushed Tomatoes, Watercress and Pine Nuts £10.00
Main Course
Slow Roasted Plum Tomato, Fresh Fig and Taleggio Tart with Olives and Rocket £12.00 Morteaux Sausages with Spiced, Sautee potatoes, Sour Cream, Dill and Pickled Cornichons £12.00 Red Kidney Bean and Dark Chocolate Chilli with Roasted Vegetables, Sour Cream and Cheddar Cheese £14.00 Grilled Chorizo with Hand-cut Chips, Asparagus and a Fried Duck Egg £14.00 A Ragout of Ox Heart, Wild Mushrooms and Thyme with Potato Gnocchi £15.00 Fillet of Mackerel with Spiced New Potatoes, Buttered Spinach and a Mint Yoghurt Relish £15.00 Gilled Fillet of Gilt-head Bream with Sweet Potato Purée, Roasted Butternut Squash, Olives and Red Chilli Jam £18.00 Lamb Barnsley Chop with Leek Mash, Black Pudding, Buttered Kale and a Red Wine Sauce £18.00 Breast of Corn-fed Chicken with Du Puy Lentils, Buttered Cabbage, Wild Mushrooms and a Red Wine Sauce £17.00 Whole Grilled Cornish Plaice with Hand-cut Chips, Pea Purée and Herb Butter £18.00 Grilled Scotch Rump Steak with Salsify Fritter, Blue Cheese, Rarebit and a Walnut and Celeriac Salad £19.00 Scotch Bavette Steak with Hand-cut Chips, Slow Roasted Tomato, Wild Mushrooms and a Horseradish Cream £19.00
Main dishes not preceded by a Starter may take up to 30 minutes to prepare
Extras at £3.00 each
Bowl of Chips
Roasted Beetroot with Maple Syrup and Rosemary
Rocket and Parmesan Salad (as a starter £5.00)
Mixed Leaf Salad with a Sherry Vinegar Dressing (as a starter £5.00)
Bowl of Fresh Seasonal Market Vegetables
Garlic, Thyme and Rosemary Roasted New Potatoes
Roasted Autumn Squashes with Gremolata
Pudding
A Trio of Mixed Ice-creams and Sorbets £5.75
Carrot Cake with Passion Fruit Syrup £5.75
Vanilla Pannacotta with Poached Agen Prunes £5.75
Lemon Curd and Blackberry Brulee with Biscotti Biscuits £5.75
Sticky Toffee Pudding with Vanilla Ice-cream £5.75
A Plate of the Best Three Cheeses of the Moment with Spiced Apple and Date Chutney £6.50
A Plate of the Best Five Cheeses of the Moment with Spiced Apple and Date Chutney £7.95
Your choice from the following cheeses:
Montgomery Cheddar Cornish Yarg
Celtic Promise Golden Cross Goats Cheese
Tornegus Shropshire Blue
A Selection of Coffee and Teas all served with Home-made Fudge
Regular £2.75
Double Espresso £2.95
Machiato £2.75
Cappuccino £2.75
Café Latte £2.75
A Selection of Loose Teas £2.75
English Tea £2.75
Fruit Tea £2.75
A Selection of Dessert Wines and Port per glass
Bin 61 Noble Taminga Tretham Estate 2005 £4.75
Bin 62 Pedro Ximenez Napoleon,Super Rich Sweet Sherry £4.50
Bin 63 Lillypilly Fortified Wine 1998 £4.50
Bin 64 Edward Sheldon Hunting Port £4.50
Bin 65 Edward Sheldon 10 year Tawny Port £5.00
Bin 66 Noval 2003 Late Bottled Vintage £5.25
Sample Summer Fixed Price Dinner
September 2010
Starter
Cream of Cauliflower Soup with Curry Cream
Pork Terrine with Apricote Compote, Mixed Leaves and Toasted Brioche
Main Course
Sirloin Minute Steak with Hand-cut Chips, Vine Tomoto, Field Mushroom and Horseradish Cream
Escalope of Salmon with Glazed Beetroot, Chantanay Carrots and an Orange Syrup
Puddings
Iced Cinnamon Parfait with Local Victoria Plum Compote
A Trio of Mixed Ice Creams and Sorbets
Monday – Friday – order between 6.00pm until 7.00pm
Two Courses - £12.95 Three Courses - £15.95
Monday – Thursday - order after 7.00pm
Two Courses - £18.95 Three Courses - £23.95
Sample Summer Fixed Price Lunch
September 2010
Starters
Cream of White Onion and Thyme Soup with Cheddar Cheese
Duck Egg. Caviar and Dill Mayonnaise with a Cress Salad and Toasted Brioche
Main Course
Stuffed Leg of Corn-fed Chicken with Green Beans, Sauteed Potatoes and Artichoke and a Tarragon Sauce
Grilled Fillet of Whiting with New Potatoes, Market Vegetables and a Lemon and Herb Hollandaise
Puddings
Pear and Almond Tart with Clotted Cream
A Trio of Mixed Ice-creams and Sorbets
Two Courses - £12.95 Three Courses - £15.95
SPECIAL OFFER: One Course Lunch - £7.95
Beef and Horseradish Sausages with Leek mash and Red Onion Gravy
Sample Sunday Lunch
Cream of Cauliflower with Spring Onion and Celtic Promise Cheese
Anti Pasto Platter with Yoghurt Tartare
Slow Roasted Plum Tomatoes on Brioche with Taleggio Cheese, Rocket, Pinenuts and Balsamic Syrup
Smoked Mackerel Pâté with Fennel Salad and Toasted Croutes
Duck Egg, Dill and Caviar Mayonnaise with Mixed Leaves and Toasted Brioche
♦
Roast Rump of Scotch Beef with Yorkshire Pudding, Roast Potatoes, Watercress and Thyme Gravy
Roast Loin of Pork with Roast Potatoes, Bramley Apple Compote, Watercress and Sage Gravy
Fillet of Gilt-head Bream with Dried Fruit Cous-cous, Roasted Squash, Olives and an Orange
and Peppercorn Syrup
Grilled Escalope of Salmon with Warm Bean and Artichoke Salad and Herb Oil
Penne Pasta with Sun Blushed Tomatoes, Spinach, Olives, Pinenuts and Parmessan
♦
Lemon Mousse with Raspberry Sorbet
Iced Chocolate Brownie Parfait with Chocolate Ice Cream
Treacle Tart with Clotted Cream
A Plate of the Best Three Cheeses of the Moment with Red Onion Marmalade
A Selection of Ice Creams and Sorbets
2 Courses £20.45
3 Courses £23.45
Coffee or Tea and Home-made Fudge £2.75
