the-boars-outdoor-area-april-2021.jpg

THE BOARS, SPOONER ROW

ALWAYS WELCOMING.

OPEN INSIDE & OUT.

Welcome back!

We are delighted to welcome all of our guests back inside the pub! Don't forget our incredible garden area will always be open. Our two decking areas and covered marquee all have heaters so when the sun isn't shining you can enjoy being outside. 

Food Service

Monday - Friday
12pm-3pm & 5.30pm-9.00pm

Saturday - 12pm - 9pm
Sunday 12pm - 8pm

Breakfast - 9am - 11am seven days a week

We are delighted to welcome all of our customers back to our pub. Our indoor dining and covered outdoor areas are all available for food and drinks. To book a table, please visit our online booking facility.

the-boars-lamb-rack.jpeg

SUNDAY MENU

£10 TUESDAYS

Join us every Tuesday between 5.30pm - 9.00pm and get each main course for only £10! (Steak £15)

the-boars-breakfast-avocado.jpg

Breakfast

Join us for breakfast seven days a week. Jenny, Tara and the team look forward to seeing you between 9am - 11am.

DAILY SPECIALS

Starters

Pea & Mint Soup & Focaccia

£6

Rare Beef, Blue Cheese, Pea Shoots & Mustard Dressing Salad

£8/ £15

Small Plate: Gin Cured Salmon, Avocado Puree, Lime & Coriander

£6

Mains

Duck Leg, Olive Oil Mash, Tenderstem Broccoli & Blackberry Jus

£17.50

Croque Monsieur, Twice Cooked Chips & Green Salad

£12

Hake Fillet, Crab & Lobster Bisque, New Potatoes, Pickled Fennel & Samphire 

£20

BBQ Pork Collar, Chilli Rice & Pak Choi

£16.50

Puds 

Lemon Posset, Summer Berries & Shortbread

£6.50

Tables of 6+

We can host up to 24 guests in our covered and heated marquee in our fabulous garden. If you have more than six people that would like to join us for food & drinks call the pub on the number below.

 

JOIN THE CLUB

& GET UPDATES ON SPECIAL EVENTS

the-boars-decking.jpg

What you can expect at The Boars

 

 

- A Warm Welcome

- Great Food & Drink

- A Beautiful Garden

- Dog Friendly

- Our House is Your Home

the-boars-pork-chop.jpeg

FEAST MAGAZINE FEATURE

MY LIFE ON A PLATE

Check out Simon's Q&A with Feast Magazine and his recipe for Créme Caramel with Candied Orange and Boozy Sultanas.

boars-spooner-row-dining.jpg