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  • Browns have been serving classic dishes close to people’s hearts since 1973.

    As the season changes, so does the Browns menu and this autumn sees some of the best seasonal ingredients used to create mouth-watering dishes to please every taste.

    On the Main Menu choose from a wonderful selection of small plates to start including pan-seared scallops with curried cauliflower tempura or a pork, Aspall Cyder and apple terrine with tomato and rhubarb chutney and toasted sourdough bread.

    Delicious main courses include, succulent pan-roasted British chicken served with a tenderstem broccoli, blue cheese and spring onion broth and tender roast rib-eye of National Park lamb and grilled lamb cutlet with samphire, chestnut mushrooms, fondant potato and red wine sauce.

  • To finish, try the Browns apple and gooseberry crumble with vanilla custard, perfect for a chilly autumn evening, or the salted caramel profiteroles with a lime fudge sauce and homemade salted caramel.

    New for autumn, Browns is celebrating quality, seasonal produce with the ‘Discover something different every day’ specials board, from British Pie Platter Tuesdays to Catch Of The Day Fridays, take a look at our menu for more details.

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