Our Food
Chris Bishopp, the head chef, and his team have an unusual approach to pub food… they cook it! The ice cream is home made, the meringues are home made, the soup is home made, the sauces are home made. So where you see "Autumn Plum Chutney ", it set out in the kitchen as autumn plums! This means we know what gone into our dishes (along with love care and attention) so you know what's in your food. Chris has a love of doing simple things well and spending time finding the right balance of ingredients on the plate.
Seafood has been at the heart of the Knife and Cleaver for many years, and will continue to be so. We have spent time finding a supplier who can provide the freshest of fish and we will always use the seasons to ensure your seafood is in its prime and from sustainable sources…ever wondered how some places (no pun intended) can have the same fish on all year round and call it fresh?? So we have an ever changing fish menu based on what's best in the market that day.
Click here to see the current menu
Click here to see our daily fish menu
Click here for our festive menus
Wine and Other Liquids
Our wines are sourced from all over the world and have one thing in common and that is quality. When we were looking at a wine partner we wanted someone who shared our passion for quality and willing to go that extra mile to look outside the "norm" for our wine list. You might not recognise the label but we think you will recognise some wonderful wines to complement your meal. Many of our wines are available by the glass. Enjoy!
Click here to see our current Wine List
‘Wine is constant proof that God loves us and loves to see us happy'
Benjamin Franklin
Coffee
Coffee is a great way to end any meal and great coffee is a great way to end a great meal! Similar to all our supply partners we are working with EA Coffee (Ethical Addictions) They not only provide good quality coffee which they small batch roast to enhance the flavours, they work closely with the farms where they buy their beans , using small growers who care as much about their environment and their workers as they do about their coffee.
Now we took a bold decision in thinking about the way we serve our coffee. We have been in establishments where it takes longer to read the coffee menu than it does to eat 3 course meal, and then the taste is really well masked by allsorts of additives and floaty things. You can also loose the will to live waiting for your skinnyfatcreammochmessedaboutwithfrothandbitson to arrive as the staff member disappears to play with the big shiny thing with lots of knobs and buttons on (but it makes a nice noise) so, to give our coffee flavours the best chance of coming through and giving you maximum enjoyment, we serve three types of coffee based on flavour, in large or medium cafetiers.
Kilimanjaro - a strong coffee from 5000ft up Kilimanjaro on the Machare farm
Columbian Organic - a milder coffee from a small co-operative in the Andes
Sumatran Organic - a mid strength arabica bean from the PPKO co-operative on the island.
We think it might catch on …