Mary Beale Restaurant Menu

Bread & Small Bites

Marinated Noccerlla Olives


Warm Ciabatta


Cold-pressed rapeseed oil & dukkha

Chicken Arancini


Tomato, Parmesan


Smoked Salmon Croquettes


pea salad, tartare sauce

Pheasant, Partridge, Duck and Pancetta Terrine


fig and apple compote, sourdough toast

Pumpkin Ravioli


Parmesan and nutmeg sauce, walnut and sage crumb


Chicken, Rabbit, Bacon and Leek Pie


winter greens, Dijon mustard sauce

Dry-aged 9oz Sirloin Steak


triple cooked chips, watercress and fennel salad
– Choose from red wine and shallot, béarnaise or peppercorn sauce –

Roast Aubergine VE


spiced chickpea ragout, coconut yoghurt, pomegranate molasses


Triple Cooked Chips VE


Watercress, Pea Shoot & Rocket Salad VE


Delmonico Potatoes


Cheddar cheese crumb

Tenderstem Broccoli


hollandaise sauce


Cheese is best served at room temperature, please allow 30 minutes or order earlier
Served with olive bread, quince jam & grape


Rachel (V)

Semi-hard goats’ cheese, sweet & nutty flavour.

Lancashire Bomb Extra Mature Cheddar


Loved for its immense depth of flavour and smooth creamy texture.

Beauvale (P)

Smooth & creamy textured blue, made by Cropwell Bishop Stilton.

Baron Bigod

The UK’s only traditional raw milk Brie-de-Meaux style cheese.


Baked Banana Tart


honeycomb ice cream

Warm Chocolate Sponge Pudding


chocolate custard

Manor Farm Ice Creams & Sorbets [3 scoops]


Gold Medal vanilla, Double chocolate, Honeycomb, Strawberry, Coffee, Salted Caramel
Sorbets: Mango, Lemon, Raspberry

Weekly Menu

[From Friday 12th January 2024]

Served 12 Noon-2.00pm [Mon to Sat] and 6pm-9.30pm [Mon to Sun]

2 courses 27.00 / 3 courses 32.00



Parsnip Soup (V)

curry cream, green chutney

Roast Heritage Beetroot (VE)

hummus, dukkah, chilli oil 



Pan-fried bream fillet

winter greens, smoked salmon crème fraiche, new potatoes, dill and Prosecco

Wild Mushroom and Jerusalem Artichoke Wellington (V)

truffle beetroot jus



Apple Crumble

Devonshire clotted cream

Mango Cheesecake

raspberry compote

Hot Beverages

Served with Petits Fours

Café du Monde [Kenyan AA Grade]


Cafetière or Decaffeinated Cafetière, Café Latte, Cappuccino, Americano,
Double Espresso, Macchiato, Café Mocha

Eilles Loose-leaf Teas


English Breakfast, Decaffeinated English Breakfast [bag], Earl Grey, Assam,
Darjeeling, Silver Needle, Green Jasmine Blossom, Camomile, Peppermint,
Ginger & Lemon, Fruity Berries, Green Sencha

Belgian Hot Chocolate


Beales Hotels Local Food Suppliers

At Beales Hotels we try to source our food locally where possible, as befits a company that has been present in the area for eight generations and whose family has links in Hertfordshire back to the fifteenth century.

Mary Beale

The Mary Beale Restaurant is named after Britain’s first professional woman painter, Mary Beale (1633-1699). Many of her original works adorn the walls.

Aperitifs (50ml)

Aperol Spritz


Aperol, prosecco & soda water



Gin, vermouth, Campari

Elderflower Champagne Fizz


Lemon, elderflower, vodka & Champagne

Pimm’s Cup


Pimm’s, lemonade, cucumber, strawberry, lemon, orange, mint

West Lodge Collins


West Lodge Park gin, syrup, strawberries

Champagne & Prosecco

Champagne Drappier Carte d'Or Brut NV

£125ml 15.00 / 75cl 71.00

Champagne Drappier Rosé de Saignée Brut NV

£125ml 15.00 / 75cl 78.00

Zimor, Prosecco, Treviso, Extra Dry

£125ml 10.00 / 75cl 37.00

Zimor, Prosecco, Rosé, Extra Dry

£125ml 10.00 / 75cl 37.00

Wine Recommendations



Roserock Chardonnay,
Domaine Drouhin Oregon 2020
The Drouhin family established Maison Joseph Drouhin in
Burgundy in 1880, and just over a century later bought land in
the Dundee Hills of Oregon. Setting an early benchmark for the
Wines of Oregon, and have consistently excelled ever since.



RAR Priorat 2018
From the heart of Spain’s Priorat region, a blend dominated by
the Garnacha grape. The name RAR refers to the initials of the
winemaker Richard Rofes, but also means “rare” in Catalan.
This refers to the winemaking style, which avoids heavily oaked
and extracted wines common to Priorat, in favour of a more
elegant, fresh and fruit driven expression.


Try our separate Sunday Lunch Menu served between 12.00 noon – 2.00pm


For those staying on a package inclusive of dinner, a £32.00 allocation is deducted from your final bill.


For tables of 6 and over, a service charge of 12.5% will be added. For all other tables, gratuities are at your discretion.

Please note that our staff keep any gratuities generously given – thank you.


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