Home Cooking at 88

The Vegetables Patch Omelette

Savor a veggie-packed omelette with cherry tomato, mushroom, red onion, feta, and courgette, perfect for any time of day.Served with curly potato, in house-made cheese sauce, and watercress.

The Crispy Porky Omelette

A hearty omelette filled with home-made crispy pork crackling, red onion, dill, and parsley.Served with curly potato and mixed leaves salad, and house special sauce, for a savory all-day delight.

Irish Stew (New)

Traditional hearty stew with tender lamb, potato, and root vegetables, simmered to perfection for a comforting meal. Served with a bread roll.

Crunchy Chicken Fillets

Succulent chicken fillets, coated in flaked corn and bursting with flavoursome herbs and spices. Served with a dressed mixed leaf, tomato and cucumber salad.

Devonshire Beetroot Patties (V) New

Double cooked (sauteed, then oven baked) beetroot, red lentils, runner beans, husk, tomato, courgette, cashew nuts, onion, carrot, and vegan coconut cheddar. Served with hand-cut potato wedges, and watercress & rocket salad.Note: This recipe is totally our own.

SHEPHERD’S PIE

Tender lamb mince and vegetables, topped with skin-on mashed potato. Served with steamed savoy cabbage and garden peas. GF.

Dorset Chook

Butterflied chicken breast cooked in a buttery sauce with organic home-grown sage and fresh tomato. Served with fine green beans and skin-on creamy mashed potato.

Bangers and Mash

Three butchers pork sausage with a twist of fried bacon. Served with skin-on creamy mashed potatoes, garden peas and red onion gravy.