INSPIRED FOOD

Our Menus

By our expert team of chefs  Jason Young, Paul Johnson, Owen Francis-Marks and two trainees Owan & Brandon

Lunch & Evening Menu

Served Lunchtimes & 5pm - 8pm

Good hearty traditional fayre. A selection of freshly made food plus a lighter menu of hot and cold sandwiches

Sunday Lunch

12pm - 5pm Sundays

Classic Roast - with Vegetarian and Vegan options available.

CHRISTMAS MENU

This menu is from 2023 and an updated menu will be issued in November 24. Served Monday to Saturday from a date late in November to 31st December
All bookings from the Christmas menu will require a pre-order at least 3 days in advance.

BBQ

3pm - 8pm Saturdays & Sundays
NOW CLOSED FOR THE WINTER, RE-OPENING AROUND EASTER TIME.

BBQ Favourites, Stone Baked Flatbreads & Tasty Light Bites

Childrens Menu

Served at all dining times

Childrens Favourites - sure to please

CHEFS SPECIALS

Creative and tasty dishes

This is a sample of our Chefs specials.  The specials board normally changes twice a week.

PAUL JOHNSON

Paul is well qualified and a motivated chef who produces some wonderful creative dishes alongside the classic dishes that everyone loves. A real pleasure to have him as part of the team.

Paul has worked in the catering industry from the age of 16, working in pubs, clubs and restaurants. He has risen through the ranks from pot washer to become an accomplished chef.

With a love of food and a passion for quality, Paul uses only the freshest ingredients to deliver great tasting home cooked dishes for every palate.

JASON YOUNG

Highly qualified and a motivated professional

Beginning his culinary career at 18 to Head Chef at 24 in various UK restaurants, Jason has gained experience working his way through the ranks. with Jason returning to the Tempest the kitchen and the team has truly come back to life.

 

Jason and the team have a passion for creative food and this is evident in the menus they produce, whilst maintaining some of the classic dishes that we all love.. Jason, Paul and Owen are focused on the creativity of the dishes, and high quality food and service. 

 

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