Sample Menus
DINING @ THE KINGS ARMS
At The Kings Arms, our dishes are freshly prepared by our talented chefs using quality ingredients, locally sourced wherever possible. We offer table service in the restaurant dining rooms and bar.
MAIN MENU
SPRING 2026
Available lunchtimes & evenings, Monday to Saturday
NIBBLES
Wild Garlic Bread
Crisp, golden & generously buttered. – 5.8
Nocerella Olives
Plump, vibrant & irresistibly juicy. – 5
Sharer Breads
A selection of freshly baked artisan breads, served with balsamic vinegar & olive oil. – 9.8
Gloucestershire Saddleback Pork Crackling
Perfectly crunchy crackling served with sweet Pink Lady apple sauce. Gfi – 6.8
Homemade Pickled Onion Rings
Lightly battered, crisp & tangy. – 5.8
STARTERS
Chicken & Ham Hock Terrine
Rich & comforting, served with piccalilli & toasted sourdough. Gfi, Op – 8.8
South Cerney Goat’s Cheese
Lightly whipped goat’s cheese, local Gloucestershire honey, pickled golden beetroot, walnut & rocket salad, finished with pomegranate syrup. – 9
Spiced Gloucestershire Saddleback Belly Pork
Sticky, tender pork with sesame pak choi, bright mango & chilli dressing. – 8.8
Beetroot Cured Chalk Stream Trout
Delicately cured trout with horseradish aioli, shallot & watercress salad, served with rye bread. Gfi, Op – 12
King Prawn Bruschetta
Succulent prawns cooked in wild garlic butter, served on toasted bread with burnt lemon. – 11
Charred English Asparagus
Smoky charred asparagus with Bath Blue & roasted hazelnut sauce. – 9
MAINS
Chicken Milanese
Crisp crumbed chicken, sautéed potatoes, rocket & Parmesan, lemon, garlic & caper butter. Gf – 23.8
Bromham Sirloin Steak
Chargrilled 8oz sirloin served with chunky chips, grilled tomato, mushroom, peas & rich black butter. Gfi – 30.8
Add extras: King prawns – 6 | Onion rings – 5 | Fried egg – 1.5
Flat Iron Steak & Fries
Perfectly cooked steak with peppery rocket & velvety peppercorn sauce. Gfi – 26.8
Add extras: King prawns – 6 | Onion rings – 5 | Fried egg – 1.5
Chargrilled Cauliflower Steak
Roasted cashew nuts, wild garlic chimichurri & green beans. V – 19
Cider & Dill Battered Fish
Golden battered fish with triple‑cooked chips, peas and classic tartar sauce. Gf – 18.8
The King’s Burger
Hand‑pressed beef patty with house burger sauce, smoked applewood cheddar & fries. Gfi, Op – 17.8
Add extras: Bacon – 1.5 | Fried egg – 1.5
Chargrilled Chicken Burger
Juicy chargrilled chicken with house burger sauce, melted cheese & fries. Gf, Op – 17.8
Bacon Chop
Thick cut bacon chop served with grilled British asparagus, apple & celeriac remoulade & Jersey Royals. Gf – 21
Sharer Pie of the Day - for two
Ask your server for today’s filling, served with buttered mash or chips & seasonal greens. – 33
PUDDINGS
Treacle Tart
A timeless classic, served warm with thick custard. Vg, Op – 8
Chocolate & Hazelnut Cheesecake
Rich & indulgent, served with chocolate ice cream. – 8
Lemon Panna Cotta
Silky smooth panna cotta with refreshing raspberry sorbet. – 8
Mixed Berry Eton Mess
A perfect balance of fruit, cream & crunch. Gfi – 8
Affogato
Hot espresso poured over vanilla ice cream. Gfi – 7.5
Rowdy Cow Ice Cream
A selection of award‑winning, Wiltshire‑made ice creams. Gfi, Vg, Op – 2.8 per scoop
King’s Cheese Board
Wookey Hole cave‑aged cheddar, Bath Blue stilton, Somerset brie, served with crackers & winter chutney. – 12
LUNCH SANDWICHES
Monday – Saturday
All served in a Panesco baguette
Black & Blue Steak Baguette
Tender steak with fried onions, served with crisps. Gfi, Op – 14
Battered Fish Goujons
Crisp fish with tartar sauce, baby gem and crisps. Gfi, Op – 13
Roasted Vegetable & Wild Garlic Pesto
Packed with seasonal flavour, served with crisps. (Gfi, Op) – 13
SUNDAY LUNCH AT THE KING’S
STARTERS
King Prawn Bruschetta
Succulent prawns cooked in wild garlic butter, served on toasted bread with burnt lemon. – 11
South Cerney Goat’s Cheese
Lightly whipped goat’s cheese with local Chippenham honey, pickled golden beetroot, walnut & rocket salad, finished with pomegranate syrup. – 9
Charred English Asparagus
Smoky charred asparagus with Bath Blue & roasted hazelnut sauce. – 9
Soup of the Day
Made fresh daily, served with warm, crusty bread. Vg, Gfi, Op – 7.7
MAINS ROASTS
Striploin of Three Counties Bred Beef
Roasted and served pink. – 21.80
Locally Bred Pork Loin
With homemade stuffing and crisp crackling. – 19.80
Supreme of Free‑Range Chicken
With homemade stuffing. – 19.80
Vegetarian Wellington
Freshly made in‑house; please ask the team for details. V, Vg, Op – 17.80
All roasts are served with fluffy roast potatoes, mixed seasonal vegetables, rich red wine gravy, a homemade Yorkshire pudding & indulgent cheesy leeks. Gfi, Op.
SUNDAY PUB CLASSICS
Brixham Harbour Cider & Dill Battered Fish
Served with chips, tartare sauce & garden peas. Gf – 18.5
The King’s Burger
Hand‑pressed beef patty with house burger sauce, smoked applewood cheddar & fries. Gfi, Op – 17.8
Add extras: Bacon – 1.5 | Fried egg – 1.5
Chargrilled Chicken Burger
With house burger sauce, melted cheese & fries. Gf, Op – 17.8
Classic Chicken Caesar Salad
Chargrilled chicken, anchovy dressing, chunky croutons & shaved Parmesan. – 17
ADD EXTRA
Roast potatoes. - Gfi 2
Seasonal vegetables. - Gfi 2
LITTLE GUESTS
Children’s Roast (under 12s only)
A smaller portion of our roast with all the traditional accompaniments. Gfi Op - 11.0
Vg = vegan, Vg Op = Vegan optional, V = Veggie, Gfi = Gluten-free ingredients, Gfi Op can be made with Gf ingredients on request.
Please inform us of any food allergies or intolerances. Although we have procedures in place to minimise the risk of cross-contamination of allergens, we have an open kitchen, so we cannot guarantee that traces of allergens will not be present in dishes.
All our food is freshly prepared, so there may be a wait at busy times and for some dishes.
A discretionary service charge of 10% is added to tables of 7 or more, all of which goes to the team.
Kitchen Opening Hours
Breakfast: Mon - Fri: 7.30 - 11.00 Sat - Sun 9.00 - 10.00
Lunch service: 12.00 - 14.30
Evening service: 18.00 - 20.45
Sunday Lunch: 12.00 - 16.00 Sunday evening: 17.00 - 19.30