Clays of Broseley


Evening menu

What’s on the menu – Evening

Bella Di Cerignola olives – the largest, juiciest Italian olives £4

Roasted marrow, parsnip and smoked bacon soup with farro and pumpkin seeds £6

Two ways with aubergine – Babaganoush with Shropshire quinoa , spring onion and date; warm marinated aubergines with pomegranate molasses and pine kernals £7

Soupe de poissons – authentic smooth rusty hued ‘bisque’ style Provencale fish soup served with steamed plaice, aiolli, croutes and Parmesan £9

Crostinis – olive oil drizzled croutes of mushroom duxelle topped with Colston Basset Stilton and onion marmalade £8

A seasonal game terrine- a coarse pate of partridge, pigeon and venison with pistachios

Celeriac remoulade and Cumberland sauce £8

Kedgeree Scotch Egg –filled with curried smoked haddock and basmati rice ; mango chutney £8

Main course

Brixham plaice – steamed fillet with salt cod bacalao – a blend of potato, olive oil, garlic ; served with sauce vierge – olive oil, lemon and herb dressing with tomato; tender stem broccoli and courgettes £21

Slow baked sweet potato topped with onion jam , feta cheese and pistachio Egyptian dukkah; Smoked Shropshire quinoa with grapes

Romesco sauce – a blended sauce of roasted pepper, smoked paprika toasted almond & hazelnut and olive oil £16

Gnocchi Romagna – shaped fine polenta squares with Old Winchester cheese served with beets

Pesto with broad beans and roasted courgettes £16

Goosnargh chicken breast, roasted with herbs; maple and smoked bacon roasted Muscade pumpkin; celeriac puree and broccoli; tomato, basil chicken sauce £19

East coast halibut – baked fillet with salsa verde – a green herby sauce with mustard, herbs, capers,anchovy and olive oil

Served on braised vegetables with Puy lentils and meat juices; purple sprouting broccoli £25

Roasted venison haunch steak, marinated in treacle and herbs; served with a Poivrade sauce and redcurrant jelly. Little roasted potatoes with caramelised red onion; swede and carrot mash;and broccoli £25

Pudding selection

Sticky toffee pudding with toffee sauce; our vanilla ice cream or pouring cream £7

Warm upside down apple sponge cake with stem ginger; Bramley apple sorbet £7

Almond frangipane tart with seasonal plums £7

Poached pear with liquorice ice cream and candied fennel £7

Baked pumpkin cheesecake with maple syrup and cinnamon ; Orange ice cream and candied pecan nuts £7

Chocolaffogato – A scoop of our decadent chocolate ice cream topped with roasted hazelnuts, finished with hazelnut syrup mixed into a shot of espresso coffee £6

Selection of three cheeses with fruit and biscuits £9

Colston Basset Stilton one of the last remaining hand- ladled Stiltons which produces an intensely rich & creamy cheese [ vegetarian ]

Pitchfork authentic full flavoured traditional clothbound Somerset Cheddar from Trehowans’s Dairy [ raw ]

Spenwood sheeps milk cheese from Anne Wigmore’s Village Maid dairy, Berkshire . Firm texture with delicious fruity and mellow flavour [ vegetarian }

Please ask our staff about any allergies and intolerances – we will adapt where possible. And likewise, for those with a smaller appetite or wish to have something plain – please don’t hesitate to ask !

We have pots of our beef dripping; great for your Sunday roasties – they are FOC !

If you would like a pot – we would appreciate a donation for The MS Society; collection box is in the bar .

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  • Friday: 6:00pm-10:00pm

  • Saturday: 6:00pm-10:00pm

  • Sunday: 12:30pm-5:00pm
Clays @ Home
  • Thursday: 6:00pm-7:30pm

  • Friday: 12:30pm-2:30pm

  • Saturday: 12 noon-2:00pm

  • Sunday: 12:30pm-2:30pm


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Disabled Access Disabled Access

Please request a table on the ground floor when booking if disabled access is required or you have difficultly with stairs