Our philosophy is simple - all food served at The Jockey is:

• Locally sourced
  
• Seasonal
  
• Freshly cooked
  
• Reasonably priced but not undersold (with the same policy applied to drinks prices)
  

The relaxed nature of the operation is reflected in the menu - true classics rather than pretentious, over-complicated dishes. Simple food, done well. Menus are short(ish), with Five Pound Dishes (in the pub) and specials on offer. And Sunday wouldn't be Sunday without a traditional roast, and we aim to create the perfect unhurried atmosphere in which to eat it - relaxing music, Sunday papers, fresh coffee, attentive staff.


MAIN AREA
Food is served throughout the pub. First and foremost the main area is accessible - whether eating or popping in for a pint you are able to do so without any formality. We operate a policy of no bookings being taken, with food being ordered and paid for at the bar.

HOW TO ORDER

• Make a note of your table number
  
• Order food and drinks at the bar
  
• Pay for what you're having or leave a card to start a tab
  
• Help yourself to table mats, cutlery, napkins and condiments
  
• Return to table (not forgetting your drinks)
  
• Sit back, relax and your food will be brought out to you
  

FOOD SERVICE TIMES
Mon to Sat 12pm to 10pm
Sun 12pm to 4pm, 6pm to 9pm


DINING ROOM
Created from an unused room overlooking the Green, the former dispatch room for the old brewery, and our cool new atrium, our Dining Room makes up in atmosphere for what it might lack in size. Intimate and drawing room-like, this 40 (or so) cover space provides table service as an alternative to the hustle and bustle of the main area. With this in mind, we are happy to take bookings for the Dining Room.

DINING ROOM HOURS
Monday to Saturday 6pm to 10pm
Bank Holidays 12pm to 10pm
Sundays 12pm to 4pm, 6pm to 9pm

PUB MENU

TO START

Chef's homemade soup with crusty bread (v) 3.60
Chicken liver parfait with warm toast, redcurrant and orange jam 5.05
Crayfish cocktail with Marie Rose sauce 5.05
Whitebait with garlic mayonnaise and lemon 5.05

SALADS (full size/half size)

Classic Caesar (add £2.00 for chicken) 7.10/4.35
Mozzarella, tomato and avocado with basil (v) 7.10/4.35
Smoked salmon and potted mackerel 7.65/5.05

SNACKS (available until 6pm)

Spicy Cajun chicken in ciabatta roll 6.05
The Club sandwich 8.70
Bacon, lettuce and tomato 6.05
The Bookmaker steak sandwich 7.10
all served with Kettle chips and a salad garnish

add soup 2.00
add chips 1.50

OPEN SANDWICHES (available until 6pm)

Curried chicken with sultanas, almonds and mayonnaise 5.35
Ham and honey grain mustard 5.35
Crayfish with rocket 5.90
Smoked salmon and capers 7.10
Mature Cheddar and tomato (v) 4.85
Tuna and cucumber mayonnaise 5.35
all served on wholegrain or white bread

add soup 2.00
add chips 1.50

MAINS

Ham, egg and chips with salad 7.10
Banger of the week, mash, onion gravy 7.65
Marinated chicken topped with Provencale and Swiss cheese, new potatoes and greens 9.15
Homemade 7oz beefburger with homemade chips 7.65
Surf 'n' turf (6oz rib eye with shallot and forest mushroom sauce, tiger prawns), French beans, chunky chips 15.30
Grilled salmon, green vegetables, new potatoes 11.20
Herbed risotto cakes, Mediterranean vegetables and herb nage, new potatoes, mixed leaf salad (v) 9.15
Beer battered fish of the day with homemade chips and tartare sauce 10.20
7oz rib eye with chunky chips, tomato and mushroom (peppercorn or blue cheese sauce optional) 14.25
Filo baked flat mushroom with spinach and onion confit (vegan) 7.10

SIDES all 2.55

Buttered new potatoes
Homemade chunky chips
Glace carrots
Broccoli
Petits pois
Tomato and onion salad
Mixed leaf salad

DESSERTS (all v) all 4.25

Poached pear with spiced berry compote and clotted cream
Dark and white chocolate terrine with granola
Treacle tart with crushed meringue and toasted almonds
Bread and butter pudding and Devonshire custard
Eton Mess
Glazed granola cheesecake served with fruit coulis
Traditional Christmas pudding with brandy sauce
Selection of ice creams and sorbets (3.50)
British cheeses served with traditional accompaniments (6.50)



DINING ROOM

TO BEGIN

Chef's homemade soup with crusty bread (v) 4.35
Baked goat's cheese crostini on sun-dried tomato salad (v) 5.90
Crayfish cocktail with marie-rose and prawn tempura 6.90
Marinated vegetable and artichoke salad with balsamic dressing (vegan) 6.10
Assiette of smoked fish on cucumber salad 8.15
Rare peppered beef with Parmesan, rocket and balsamic dressing 7.10

MAINS

Grilled salmon and tiger prawns with tomato confit, parsley poatoes and rocket salsa 13.80
Supreme of chicken and chorizo with new potatoes and mixed leaf salad 12.20
Surf 'n' turf (6oz rib eye with shallot and forest mushroom sauce, tiger prawns), French beans, chunky chips 16.30
Aubergine and couscous roulade on mixed leaves (vegan) 10.20
Beer battered fish of the day with homemade chips & tartare sauce 11.20
Grilled sea bass with lemon butter chive sauce, new potatoes, green vegetables 14.85
Braised shank of aged lamb on creamed mash, root vegetables, rosemary sauce 13.80
7oz rib eye with chunky chips, tomato and mushroom (peppercorn or blue cheese sauce optional) 15.30
Herbed risotto cakes, Mediterranean vegetables and herb nage, new potatoes, mixed leaf salad (v) 10.20

SIDES all 2.55

Buttered new potatoes
Homemade chunky chips
Glace carrots
Broccoli
Petits pois
Tomato and onion salad
Mixed leaf salad

DESSERTS (all v) all 4.25

Poached pear with spiced berry compote and clotted cream
Dark and white chocolate terrine with granola
Treacle tart with crushed meringue and toasted almonds
Bread and butter pudding and Devonshire custard
Eton Mess
Glazed granola cheesecake served with fruit coulis
Selection of ice creams and sorbets (3.50)

British cheeses served with traditional accompaniments (6.50)


DESSERT WINES

Moscatel di Valencia. Spain. 2007 (125ml glass) 4.10

• The most delicious dessert bargain in the world of wine
  

Muscat de St Jean de Miner. Dom de Barrubio (half bottle) 14.50

• Cracking Southern French refreshment, all the sweet apricot scents but cut with a balanced cleansing finish
  

Recioto della Valpolicella. Begali. 2004 (half bottle) 40.75

• Woah Daddy, Begali is a master of the dried grape Recioto, the most extraordinary depth of plums and damsons but bless us all there is tobacco, chocolate, eucalyptus, serious
  

SUNDAYS AT THE HORSE AND JOCKEY

STARTERS

Chef's homemade soup with crusty bread (v)
Chicken liver parfait with warm toast, redcurrant and orange jam
Crayfish cocktail with Marie Rose sauce

MAINS

Roast beef
Roast pork
Roast turkey
Herbed risotto cakes (v)

all served with Yorkshire pudding, home made gravy (vegetarian available on request), roast potatoes, creamed carrot and swede, seasonal vegetables, and a selection of traditional accompaniments

• 1 course 9.15 (4.60 kids)
  
• 2 courses 12.25 (6.65 kids)
  

DESSERTS (all v) all 4.25

Poached pear with spiced berry compote and clotted cream
Dark and white chocolate terrine with granola
Treacle tart with crushed meringue and toasted almonds
Bread and butter pudding and Devonshire custard
Eton Mess
Glazed granola cheesecake served with fruit coulis
Selection of ice creams and sorbets (3.50)

British cheeses served with traditional accompaniments (6.50)



BRUNCH MENU
served Saturday 10am til 4pm


COOKED BREAKFAST
Full English 5.05
Back bacon, sausage, eggs any style, grilled tomato, flat mushroom, baked beans, toast

Vegetarian (v) 5.05
Quorn bacon, veggie sausage, eggs any style, grilled tomato, flat mushroom, baked beans, toast

BUTTIES
Bacon 3.35
Sausage 3.35
Eggs any style (v) 3.05
Flat mushroom and tomato (v) 3.05
all served on wholegrain or white bread

BRUNCH BAR
Selection of croissants, pastries, cakes, cookies
Fresh juices, coffee from Rijo 42, Mr Scruff's teas, hot chocolate



KIDS' MENU

• MAIN MEALS all 3.75
  

Bangers 'n' mash
Homemade beefburger and chips
Fish 'n' chips
Grilled chicken, vegetables, new potatoes
Ham, egg and chips
Cheese and tomato toasties with chips (v)

• KIDS' 3-COURSE SPECIAL MENU 4.95
  

Glass of orange squash
Any kids' main meal
Scoop of ice cream