Around 1927, The Arkle Manor was surrounded by lush farmland and was the centre of village life for a thriving community. Renamed after the famous Gold Cup winner in the seventies, it had been restored to its former glory incorporating the values of traditional pub hospitality together with modern design. Today the manor offers a friendly, relaxed, warm atmosphere and genuine hospitality.

Their well stocked bar has different beers on tap ranging from perfectly chilled continental lagers, to delicious European speciality beers, as well as some of the finest cask ales that the region has to offer. The range of New and Old World wines suit different occasions and styles, ranging from traditional clarets to Pinot Grigio, with many available by the glass.

The choices are simple but up-to-the-minute, with lots of comfort appeal; homely things like pizza, steaks and pasta as well as contemporary, global touches to keep things lively, all served by friendly and cheerful staff. To set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats,  dolcelatte, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the appetisers there is freshly made soup; smoked salmon, pomegranate molasses, fennel and micro herb salad, or gambas with rocket, garlic aioli and rustic bread. Look, too, for scallops in the specials section. The salads offer chargrilled chicken, courgette, fennel, apple, asparagus, hazelnut and balsamic dressing, and for the seafood fiends some prawn, avocado, mango, bacon, orange and pomegranate vinaigrette receive a rapturous welcome.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, cherry tomatoes and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or the piccante with pepperoni, chorizo, tomato and jalapeños. Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or tagliatelle with slow cooked Bolognaise and parmesan.

For the big event there is always a spit chicken with lemon, garlic, thyme and frites. Salmon with crab and chorizo fishcakes, roasted sweet corn and cherry tomato salsa is popular, a sign of the times and improving taste in eating. Battered haddock, frites, tartare sauce and minted mushy peas is worth trying too. For hearty eaters there are rib eye and fillet steaks or roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes.

A wide range of supporting dishes includes rosemary frites and mayo, and cabbage, leeks and peas. For desserts choose between an apple, blackcurrant crumble and vanilla custard and, sticky toffee pudding with vanilla ice cream, and there is also a selection of cheeses to set the buffs alight.

More information, including full menus, is available on their Website. 

Please note that the E-Mail Contact is for enquiries only, not for bookings.