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| Welcome to our kitchen at The Inn. |
 Head Chef Lee Watts and Sous Chef Kevin Donnelly produce super food from our small but perfectly formed kitchen. The menu comes under the description of modern British and as long as the ingredients are fresh and it tastes good then it deserves a place on our menu. We tend to have a lot of fish and game because of my background and we grow a lot of our own herbs in the garden. We also grow runner beans, courgettes, tomatoes and anything else that we can fit in our vegetable patch.
Lee and Kevin have strong support from Sorel and Andy with David, Rosie and Vicky helping out too.
The amazing thing about the team is their enthusiasm. The office is strewn with cookery books, mushroom books, fish books, leaflets from farmers and gardeners and menu ideas from all over the place. We buy a lot of our fish direct from the coast and on the way back we call on Hyden Farm (www.hydenorganics.co.uk) where we collect lambs, pigs, Guinea fowl and duck. Game usually comes straight from the farm and we have our own plucking machine and game room for processing pheasants, ducks, rabbits etc. We don't forget the flavours and textures that come from roots, shoots, leaves, cheese and pastry and we produce some interesting dishes that contain no meat or fish for those occasions when you feel like something not so heavy or if you have a preference for non meat dishes.
All in all our food is good wholesome stuff and the sort of thing that Ann and I like to eat when we go out. We hope it is what you would want too.
Recipes from our recent demonstration at the Taste of Autumn event at RHS Wisley are available here as a Microsoft Word file and here as an Adobe PDF.
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| Eating Inn @ West End: Spring Menu |
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| Items with two prices indicate a starter and a main course. Main courses are intended as a complete meal but side dishes may be ordered as extra |
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Starters
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Soup of the Day with Homemade Bread Roll
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5.25
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Smoked Salmon Salad with Black Pepper, Lemon and Homemade Bread
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8.95
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Pan Fried Field Mushrooms on Toast
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7.25
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A Warm Salad of Chicken Livers, Black Pudding, Pinenuts and Garlic Croutons
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6.75
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Roasted Field Mushroom filled with Welsh Rarebit on a Toasted Brioche Crouton with Crisp Pancetta
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7.75
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Homemade Chicken Liver Pâté with Cumberland Sauce, Mixed Leaves and Toast
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6.95
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Starters / Light Bites
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Chicken Caesar Salad
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7.95 / 11.95
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Lightly Curried Smoked Haddock Kedgeree with a Poached Egg
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7.95 / 13.95
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Fresh Salmon and Dill Fishcakes with Tartare Sauce and Mixed Leaves
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7.75 / 11.75
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Grilled Goats Cheese on a Pesto Croute with a Rocket and Sunblushed Tomato Salad
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7.75 / 12.50
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Main courses
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Pasta - Carbonara or Fresh Fish in a Creamy Lemon, Dill and Garlic Sauce or Three Cheese, Spinach and Mushroom Cream
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9.75
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Cumberland Sausages with Mash, Spinach and Onion Gravy
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11.95
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Pan Fried Calves Liver with a Garden Herb Butter, Mashed Potato, Glazed Carrots and Mange Tout
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17.95
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A Selection of Fresh Fish with a Warm Roasted Red Pepper and Fennel Salad, Infused Olive Oil and New Potatoes
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15.95
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* Slow Roasted Lamb and Caramelised Onion Filo Parcel served with Dauphinoise Potato, Baby Carrots and a Mint Jus
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15.95
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Spinach, Wild Mushroom and Mozzarella Bake in a Garlic Cream with New Potatoes and Dressed Leaves
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13.50
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Pan Fried Gammon Steak with Parsley Sauce, Homemade Pineapple Chutney, Selection of Vegetables, New Potatoes and a Deep Fried Poached Egg
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15.75
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Pan Fried Sirloin Steak with Mixed Leaves and Homemade Chips
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17.75
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Side Orders
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Roll and Butter
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1.00
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Mixed Salted Nuts
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1.50
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Bowl of Olives
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1.50
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Bowl of Proper Chips
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3.25
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Dressed Leaf Salad
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3.25
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Mashed Potatoes
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3.25
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Dauphinoise Potatoes
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3.25
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Buttered Spinach
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3.25
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English Mixed Salad
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3.25
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Homemade Deserts
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Ice Cream served with Chocolate Sauce and a Nut Brittle
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5.25
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Sorbet served with a Nut Brittle
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5.25
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Banana Bavarois with Caramelised Banana and a Rum and Butterscotch Sauce
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5.75
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Pavlova with English Strawberries, Chantilly Cream and a Spiced Berry Coulis
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5.75
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Traditional Crème Brulée served with a Strawberry Shortcake
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5.75
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A Selection of British Cheeses with Biscuits and Celery
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7.25
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P.S. dishes marked with a * could take approx 20 - 25 mins to prepare.
P.P.S. A discretionary 10% gratuity will be added to groups of 6 or more.
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The Inn @ West End, 42 Guildford Road, West End, Surrey GU24 9PW Tel 01276 858652 Email greatfood@the-inn.co.uk