Winter Warmers at English’s

Winter calls for plenty of nourishing and warming dishes and we’ve got plenty on offer on our new menus at English’s.

We recently had the delight of shooting and sampling some of the highlights created by our head chef, Yuri Magni, and we feature these in our latest blog. Prepare to have your taste buds tantalised!


Smoked salmon, goat curd, pomegranate ketchup, toasted pistachio, watercress, lemon oil. A starter on the main menu with soft textures, vibrant colours and full flavour.


Tartlet, butternut squash mash, fennel salad, beetroot crisps, kumquat & Rathfinny classic cuveé gel.

This vegetarian starter brings the full range of tasty, crispy, crunchy and soft experiences to your mouth!



Vitel tonnè, sliced pink veal, tuna emulsion, caperberries, flat parsley leaves. A light, flavoursome meat, perfectly complemented by the tuna emulsion and caperberries.


Fish of the day – sea bass or monkfish – on the bone or filleted, saffron & cumin fondant potato, charred leek, crab beurre blanc, coriander oil. This new main dish brings a delightful twist to customer favourites sea bass and monkfish.

Sea bass is featured in this shot; its delicate, mildly sweet flavour with its meaty consistency, sitting on a bed of delicious fondant potato; an incredibly tasty dish, pair with a Sauvignon Blanc for maximum enjoyment.


For vegetarians, both on the Main and Set Menu, we have a vibrant new dish: Polenta gnocchi, Mrs bells blue sauce, Lyburn old Winchester cracker, goat burrata, Sarawak black pepper, fried sage. Deep, rich flavours that will leave you with a satisfied smile for sure – it did for us!



Lastly, a seasonal dessert to round off your dining. Chestnut muffin, clementine curd, brandy Chantilly cream, cranberry caviar. The taste sensation of the creamy upper layer before you dig down into the muffin really does have to be tasted to be believed. A show stopper!


We hope you like the sound and look of these new dishes and we look forward to giving you a warm winter’s welcome very soon.

View the full menus here

Book your table here