| Our style of cooking at The
Anvil can be described as modern British with a twist - maybe
when we are having an Oriental or Mediterranean moment!
We are Michelin recommended, serving inventive food without
pretension. Mark uses only the freshest, finest ingredients
and of course from as local a source as possible. We quite
often get “presents” from the village which find
their way onto the menu. Mark has used the same butcher for
over ten years, beef and pork are locally farmed and we have
game from Dalby Forest.
We also have excellent fish being so near the coast. There
are always several fish specials available in addition to
the regular menu, and these change every Friday depending
on what the fishmonger has to offer that week.
The restaurant is small and intimate with only seven tables
seating a maximum thirty people. Each one is different, as
are the sets of dining chairs - all adding to the character
and things to look at. People often comment that it is like
being in someone’s home, and we like to interpret this
as meaning it is very comfortable and informal but at the
same time being rather special.
Just off the dining room is our coffee lounge with a squishy
sofa, open fire and more great chairs! Ideal for pre-dinner
drinks or for stretching out after a delicious meal.
Sunday Lunch is extremely popular at The Anvil, and booking
is essential. We serve one, two or three courses from midday
until three o’clock. Prime roast local beef is always
available, then we alternate with pork and lamb. There is
also a fish dish and vegetarian option. The choice of puddings
is varied and there is always something with custard –
most important on a Sunday! |

To see samples of our menus please click on the following links:
Sunday Lunch Menu - 876kB PDF document
Lunch Menu - 916kB PDF document
Dinner Menu - 896kB PDF document
These files will open in a new window. |