For Booking Reservations

Please note that if you are booking a table, your table will need to be returned within 1 hour of your arrival. You will also need to provide your name and contact info for reservations, in case we need to contact you.


The Potting Shed Menus

For allergy or dietry requirements, please speak to our staff about the ingredients in your meal when placing your order.

All dishes containing muffins or toast can be Gluten Free.

*(GFO) = Gluten Free Option    *(VO) = Vegetarian Option    *(VVO) = Vegan Option


The Potting Shed Classics

Served from 9am – 11.30am

The Potting Shed Full English

Sausage, bacon, rosemary tomatoes, sautéed mushrooms, beans and a choice of poached, scrambled or fried eggs on toast (brown, white or gluten free)

Vegetarian Full English

Our garden bubble & squeak, grilled halloumi, smashed avocado, rosemary tomatoes, sautéed mushrooms, beans and a choice of poached, scrambled or fried eggs on toast (brown, white or gluten free)

Extra Items

Toast, egg, sautéed mushrooms, rosemary tomato


Black pudding, sausage, bacon, smashed avocado


Smoked salmon, halloumi

Breakfast Roll

Bacon or sausage in a warm roll with tomato chutney (add a fried egg for 75p)

Eggs Your Way

Two poached, scrambled or fried eggs on brown white or gluten free toast

Peanut Butter & Jam Overnight Oats

Finished with chopped hazelnuts and fresh raspberries


Served from 9:00am – 2.30pm

Eggs Benedict

Home roasted ham, poached eggs and hollandaise sauce served on a toasted muffin

Eggs Royale

Smoked salmon, poached eggs and hollandaise sauce on a toasted muffin

Smashed Avocado (*VVO)

Finished with fresh tomato, two poached eggs on sourdough toast and finished with chilli oil

  • Served with crispy streaky bacon and maple syrup
  • Served with sticky toffee served with salted caramel sauce, oat crumble, chopped dates and clotted cream
  • Served with Greek yoghurt & blueberry compote, finished with a drizzle of honey
Chorizo Baked Eggs (*VO)

Baked eggs in a tomato, fennel and dill sauce and finished with goat cheese and served with toasted sourdough

Mushrooms On Toast (*VVO)

Sauteed button mushrooms and pickled oyster mushrooms served on toasted brioche with a poached egg and finished with goat cheese mousse and tomato chutney

The Potting Shed Omelette

Maple glazed bacon lardons, melted brie and finished with watercress and Worcestershire sauce syrup


Served from 12pm – 2.45pm

Fish and Chips

Farr Brew beer battered haddock with homemade fries, crushed peas and tartar sauce

Cornflake Chicken Burger

Served in a warm brioche bun with chilli mayo and garden coleslaw

Moving Mountain Vegan Burger

Topped with vegan cheese and served in a bun with tomato chutney and vegan mayo

Seasonal Quiche/Tart of the Day

Served with our homemade slaw and green salad

Duck Waffle

Crispy shredded duck leg served on a Belgian waffle with maple syrup and finished with a poached egg, hollandaise, fresh chilli, spring onion and black onion seeds

Moroccan Spiced Chicken Thighs (GF)

Pearl barley salad with hummus, mixed beans, mint, feta and dukkah

Sweet Potato & Lentil Curry (Vegan)

In a fragrant and mildly spiced coconut broth served with jasmine rice

Soup of the Day

Soup of the day served with white, brown or gluten free bread

Superfood Salad (*GF, *VVO)

Red and white quinoa with raisins, pomegranate seeds, coriander, mint, kale, feta, sunflower seeds and finished with a coriander and lemon dressing

Thai Noodle Salad with Peanut Sauce

Egg noodles with cabbage, peppers, spring onions, coriander, mint with a Thai peanut and ginger dressing
Add chicken for £1.95

Chargrilled Peach Salad

Torn mozzarella, Parma ham, rocket, basil and sunflower seeds finished with a truffle and honey dressing


(Choice of brown, white or gluten-free bread)

Served with homemade slaw and green salad

Home-baked roast ham with piccalilli and mustard mayonnaise


Smoked salmon and cream cheese


Brie with roasted red pepper and tomato chutney


Roasted courgettes and aubergines, vegan cream cheese and red onion marmalade (Vegan)


Buns & Toasties

Beer battered fish fingers with, pea puree and tartar sauce, crushed peas in a warm brioche roll


Mozzarella, sage and anchovy toastie (GFO)