The Coach

Set just down the road from its renowned bigger sister, The Hand and Flowers, there is a more relaxed and informal style to The Coach. The menu sets out its stall with headings of 'No Meat', ‘Meat’ and ‘Sweet’; across the board you'll find pub dishes of the highest order, prepared with maximum care and minimal fuss. Whether it's the 'rotisserie of the day' or the treacle tart, the cooking displays a level of understated precision that results in hugely satisfying dishes bursting with punchy flavours. The warm, attentive service comes with a smile.

Open-Plan Rotisserie Kitchen at the Bar

• The Coach puts the open kitchen and a rotisserie front-and-center at a pewter L-shaped bar, so you can watch the cooking theatrics as you dine.

Walk-in Friendly Michelin Pub

• Unlike many fine-dining venues, The Coach is known for walk-ins and day-of reservations for lunch and dinner, with weekend breakfasts on a walk-in basis.

Led by Michelin Young Chef of the Year 2023

• Head chef Sarah Hayward, Michelin Young Chef of the Year 2023, leads a seasonal small-plates menu that mixes modern twists with pub classics.

Signature Ingredients

• Rotisserie meats and the rotisserie cooking style: The Coach uses an open rotisserie as the bar's focal point, delivering caramelized, smoky flavors across small plates and showcasing beef, pork and game.
• Venison: Prominently used in signature dishes such as venison chilli with red wine, chocolate and toasted rice cream, highlighting game and bold depth.
• Crispy pig's head with date brown sauce and celeriac remoulade: A standout dish that uses pig's head as a feature protein, finished with a date brown sauce and crisp remoulade.
• Turbot scotch egg with curried onion and moilee sauce: Turbot encased in a crisp shell, served with curried onion and moilee (coconut) sauce for a curry-forward seafood bite.
• Rotisserie beetroot salad with mulled pear, burrata and hazelnuts: Vegetable starter that showcases rotisserie technique and a contrast of textures and flavors.
• Mussels mariniere with warm stout: Mussels cooked in a mariniere style with a warm stout to deepen the flavor.
• Gypsy tart with Old English spice and blackberry sorbet: Dessert featuring Old English spice and blackberry sorbet, marking the house's signature spice-forward finish.