When we took over The Legal Eagle, we inherited some of the glorious features, and the building really spoke to us of old-fashioned pub-grub. That style of food is very much in the ‘nose-to-tail’ world of dining, but the more we thought about it, the more we realised that ‘nose-to-tail’ (use every bit and don’t waste it!!) sits alongside a celebration of vegetables very comfortably! Both are a celebration of produce, and we hope to use some lesser celebrated vegetables and vegetable tops etc.
Lunch downstairs features a daily – changing roast-in-a-roll, Irish potato flatbreads (Think bacon, cabbage and parsley sauce. Think roasted squash, fig and honey. Think smoked haddock brandade, fennel and duck egg!) and meats from our wood oven, traditional meat platters (hay-smoked ham, corned mutton, haslet, pickles, sourdough etc) and fish platters.
Dinner downstairs adds roasted bone marrow, rump heart, cauliflower rarebit, Shropshire Blue soufflé and roasted-buttered turnip tops.
There are twenty craft beers on tap (with a rotating guest tap), and a small, but considered and decidedly un-trendy, classic cocktail list. We are crazy about beer, whiskey and gin but wine is where we started and it remains a driving force for us. We have over 200 wines on a stellar list written with love.