PRE-BOOKING ESSENTIAL 

Join us on Sunday 20th April 2025 for our Easter Sunday lunch pop up with Wild Tayberry at The Pub at Solley’s.

Served to the table, sharing style, with a choice of starters.  There will be two sittings, 12.30pm – 2.30pm and 3pm – 5pm.

MENU
Starters (Choose one per person)
English country pâté, sour cherry compote, cornichons and toasted sourdough with micro salad.

Mushroom ragout with soft polenta, rocket, rosemary soda bread and Ashmore cheddar (vegan alternate available)

Main (Sharing style to the whole table)
Rare roast beef sirloin.
Lemon and thyme roast chicken stuffed with sage, onion and parsley stuffing.
Parmentier potatoes with parsley
Seasonal vegetables
Yorkshire puddings
Beer gravy
Pigs in blankets
Watercress, mustard and horseradish
(Please note – portion size will vary dependent on number sharing, photo is indicative only)

Vegetarian alternative available of homemade “steak” and ale pie served with the above vegetables

£35 per person, children’s portion (up to 12 years old) £17.50.
Pre-booking is essential, with a £10 per person deposit taking at the time of booking – please note, this is non-refundable.  Please indicate your choice of starter and any vegetarian alternatives at time of booking.  In case of any dietary requirements, please get in touch – owing to the sharing-style nature of the menu, this will hold a supplementary cost.

BOOKINGS NOW OPEN – PLEASE SEE BELOW.  Please place one booking for your whole group so we can seat you together.

At Wild Tayberry, they believe food should be more than just fuel—it should be an experience. A bite that sparks joy, a meal that brings people together, a taste that lingers in memory. That’s why they craft exceptional, fun, and delicious food designed to be shared, savored, and celebrated.  Passionate about quality from the ground up, Wild Tayberry are committed to sourcing locally, keeping food miles low, and ensuring every ingredient is traceable. Their skilled kitchen team transforms these top-tier ingredients into mouthwatering creations—because great food starts with great people.