Menu

Introducing our new Chef Richard Hobbs, his style and techniques of cooking are French inspired from his foundations as a junior chef. He comes with a wealth of experience, uses the classic approach while keeping up to date with modern trends and favourites.

We, at The Foresters are all great lovers of food from land and sea. We will bring the best products that are responsibly sourced. This is not a phase, this is hugely important to us and we are diligent to ensure we support British farmers in produce where we can. Sourced locally grass fed high welfare beef lamb, outdoor free range pork and chicken. Ethical and eco practices. Sustainable fishing reduced by-catch & line caught. Managed water protecting local eco systems. MSC farmed Seafood.

We do hope to serve you a relaxed dining experience a memorable story being part of a 400 year old village Inn and our Foresters ‘friendly’ hospitality from the beginning to the last bite. The future of the Pub serving its village community, traveling guests and visitors is at the heart of everything we do.

Relax unwind with us.

The Foresters Team

Callum Walters (Manager), Richard Hobbs Head Chef, and The Bradley Family