For more details of our accommodation, or to check out our fresh food menus and book a table, just click on the links above. We’re always happy to answer any questions you may have, just pick up the phone and give us a call, or contact us via email.
New Spring Menu
It’s wonderful to see the leaves budding on the trees, daffodils blooming on the verges, and the farmers fields around The Black Horse growing green and lush. It puts us all in good spirits and inspires us to create new seasonal dishes; introducing our new Spring Menus.
Available from Thursday 19th March 2026
Lunch & Dinner
As this new season blossoms, our Head Chef Ivor and his team of talented chefs have been busy curating an exciting new lunch and dinner menu, available Wednesday to Saturday, showcasing the finest fresh ingredients Spring has to offer.
Begin your dining experience with one of our scintillating new starters, like our Roasted Cambridge Asparagus with wild garlic hummus and a hazelnut and shallot dressing – both gluten-free and dairy-free, and suitable for vegans.
Our new Slow Cooked Chicken Leg Croquette served with blackened gem lettuce, coronation dressing and pickled golden raisins, as well as our new Grilled Mackerel with sweet and sour cherry tomatoes, cucumber and sauce vierge are also bursting with exquisite Spring flavours.
Our new main courses include delicious dishes such as Rump Of Lamb with aubergine, French bean, spiced giant couscous, cumin and red pepper, finished with a basil and pine nut sauce, and Fennel Risotto with roast Roscoff onion, wild mushroom relish and king oyster mushrooms.
Fancy a fish dish? Then dive into a tasty Pan Roasted Fillet Of John Dory served with confit potato, samphire, orange, oyster beignet, fish roe and vermouth velouté – it certainly is a fancy fish!
Sunday Lunch
Our stunning Spring starters are also available to enjoy on our new Sunday Lunch menu. Why not try our delicious new Whipped Goat’s Curd starter? Accompanied with pickled apple, crystalised walnuts and a beetroot tartare – made using beetroots grown locally in rural Bedfordshire. Or can we tempt you with our Asian-inspired Pulled Pork Bao Bun with sticky BBQ glaze, kimchi, crispy shallots, pickled chilli and a smoked sweetcorn purée? Yum!
Of course our new Sunday Lunch Menu still offers our popular Traditional Sunday Roasts – it just wouldn’t be Sunday without them! Choose from Sirloin of Beef, Leg of Lamb, Loin of Pork and Chicken Supreme – all locally sourced from independent butchers – or our vegetarian Nut Roast (adaptable to vegan), all served with roast potatoes, roast parsnips, roasted glazed carrots, seasonal green vegetables, cauliflower cheese, Yorkshire pudding and roast gravy or vegan gravy.
But it’s not all roasts – alongside our popular Homemade Chargrilled Burger and the impressive ‘Black Horse’ Beer Battered Fish & Chips, we also offer our chef’s Fresh Fish of The Day, which changes each week depending on the catch!
Desserts
When you come an dine at The Black Horse this Spring, make sure you leave room for one of our delicious dessert!
Grab a spoon and delve in to our decadent new Dark Chocolate Marquise with hazelnut praline cream, lime crème fraiche and granola, or try something a little different with our French-style cream dessert; Glazed Lime Crème Chiboust with granny smith apple and lime salsa. C’est très bon!
In the mood for something a little fruity? Then our new Poached Rhubarb & Tonka Bean Panna Cotta with a homemade lemon and poppy seed shortbread – which is gluten-free, dairy-free and suitable for vegans – is sure to satisfy!
Or why not indulge in our new Salted Caramel Fondant served with crystalised stem ginger ice cream and pecan sable? Too good to miss.
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These are just a taster of the tantalising treats we have on offer this Spring…
View the full menus here:
So what are you waiting for?! Book your table today and dine from our new seasonal menus at The Black Horse.
Spring brings an abundance of fresh produce which
