• The Queen came to the throne on 6 February 1952 and her coronation took place on 2 June 1953. She celebrated her Silver Jubilee (25 years) in 1977 and her Golden Jubilee (50 years) in 2002.

  The extended weekend of 2, 3, 4 and 5 June 2012 will celebrate Queen Elizabeth II’s Diamond Jubilee. Queen Victoria has been the only other British monarch to celebrate a Diamond Jubilee, and that was in 1897.

  The first British monarch to mark 60 years on the throne in a significant way was George III, signifying how rare an event this is.

  So why not make the most of this special event and celebrate with lunch, dinner or both at Chef & Brewer.

• Fresh Asparagus

  With fresh Scottish Smoked Salmon and a soft poached egg

• Antipasti Platter

  Prosciutto, salami Milano and chorizo with houmous, marinated olives and a mozzarella & semi- dried tomato salad. Served with a selection of breads and oil

• Chicken Satay Skewers

  Grilled tender breast of chicken marinated with peanuts & chillies. Served with an Asian-style salad and satay dip

• West Country Whitebait

  Breaded fillets finished with shaved Italian hard cheese. Served with horseradish mayo and malted bloomer

Roast option available Sunday and Monday. Swap the accompaniments below with roast potatoes, mash, vegetables, a Yorkshire pudding and plenty of gravy!

• Roasted Pork Belly

  British pork belly with mash, braised red cabbage and a red wine sauce, topped with crunchy, home-made pork crackling

• Braised Lamb Shoulder

  Mouth-watering, slow-cooked lamb with mash, green beans and a minted red wine sauce

• Slow-cooked Rib of British Beef

  Succulent beef rib, with horseradish mash, green beans and a rich Bordeaux red wine sauce

• Organic Shetland Salmon

  Baked fillet of salmon wrapped in crispy pancetta, with cheese mash, green beans and a white wine & pesto sauce

• Smoked Kedgeree Chicken

  Tender oak-smoked chicken from Mackenzie’s Yorkshire Smokehouse with lightly spiced Basmati rice, a smooth, creamy curry sauce and topped with a free-range soft-boiled egg

• Grilled Barnsley Chop

  Bolton Abbey double loin chop with wilted spinach and rosemary roasted potatoes, with the perfect accompaniment of a delicious “Lancashire Hot Pot sauce”

• Braised Hock of Ham

  A classical slow cooked ham hock served with mouth-watering mustard, buttered new potatoes and finished with a creamy white wine pea sauce

• Beef & Stilton Farmhouse Loaf

  Tender pieces of succulent British beef in a delicious rich, red wine sauce. Served in a crusty farmhouse loaf, topped with Blackstick’s Blue Stilton

• Chocolate Fudge Cake

  Indulgent fudge cake with double cream

• Strawberries & Cream

  Simple, yet delicious juicy strawberries served with cream

• Sticky Toffee Pudding

  Moist, hot sponge with juicy sultanas and butterscotch sauce. Served with banana ice cream

• Eton Mess Cheesecake

  A vanilla cheesecake topped with a classic Eton mess. Finished with a berry coulis