Clays of Broseley


Evening menu

What’s on the menu – Evening


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

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

Potted Scottish salmon with lemon and dill; malted toast £7

Aged canaroli rissotto with Scottish girolle wild mushrooms, crisp chicken skin and Grana Padano £9

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

Crostinis – olive oil drizzled croutes of mushroom duxelle topped with Per Las – a Welsh blue cheese and onion marmalade £8

Pigeon bruschetta – slices of seared wood pigeon with chicken liver parfait and Serrano ham; Cumberland sauce and blueberries £9

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; green beans and tender stem broccoli £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 and olive oil £16

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

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; Romanesco cauliflower £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 £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

Selection of our churned ice creams and sorbets from

£3 one scoop £5 two scoop & £7 for three scoops

Baked pumpkin cheesecake with maple syrup and cinnamon

Orange ice cream ; 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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Monday & Tuesday

Wednesday - Saturday
11:30am till 3pm (food orders - 12pm to 1:45pm)
6:30pm till 11.30pm (last food orders at 9pm)

12pm till 4.30pm (food orders - 12pm to 3.30pm)


Free Wi-Fi Free Wi-Fi

Baby Changing Baby Changing

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