• The William Cecil: 01780 750 070

Lunch & Dinner menu

12noon - 2.30pm & 6.30pm - 9.30pm Monday to Saturday

12noon – 3pm & 6.30pm - 9pm Sunday


Pot of mixed herbes de Provence olives (v) 3.50
Whole loaf of Hambleton Bakery bread, Netherend Farm butter, olive oil (v) 3.50
Warm chorizo sausage, red chilli jam 4.50
Red chilli & mango king prawns, dill aioli 5.50

To start

Pressed ham hock & mustard terrine, pistachio, caper berries, crostini 7.50
Pan-seared grouse breast, smoked celeriac, blackberry, pine nuts, Marsala jus 9.50
Grilled mackerel fillet, horseradish cream, pickled cucumber, radish      7.50
Roast pumpkin & sage veloute, sauteed chestnut mushrooms (v) 7.00
English beetroot, goat's cheese crumb, oats & mizuna (v) 7.50
Treacle glazed salmon, crisped skin, kohlrabi slaw, oyster leaf 8.50


Tuna Nicoise - fine green beans, vine tomatoes, Lincolnshire potatoes, pitted olives, hen's egg   15.00
William Cecil Caesar salad - free range chicken, anchovies, pancetta lardons, croutons, aged parmesan 7.50/14.00 
Waldorf salad - Cropwell Bishop blue, walnuts, grapes, apple, celery 7.00/13.00

To follow 

Baked herb crusted halibut, samphire, crispy black rice, saffron chowder 20.00
Venison loin, charred squash, kale, crispy shallot, redcurrant reduction 21.00
Roast lamb rump, rosemary gnocchi, spinach, sugar snaps, rainbow carrots, Madeira jus 19.00
Spiced monkfish tail, almond couscous, chorizo, sea vegetables 19.00
Roasted breast of guinea fowl, confit leg hash, heritage carrots, corn puree, Madeira reduction 20.00
Scorched polenta, Jerusalem artichoke, girolles, charred cauliflower (v) 15.50
Chateaubriand to share, vine roasted tomatoes, sautéed Lincolnshire potatoes, slow confit garlic 60.00 to share

William Cecil ‘classics’ 

8oz Lincoln Red beef burger, baked camembert, red onion, twice cooked chips, house chutney, mixed leaf salad, croissant bun 14.00
Nelson's 8oz 28 day aged fillet steak, twice cooked chips, balsamic vine tomatoes, onion rings 22.00
Roasted sweet potato, nutmeg, ricotta & baby spinach lasagne, sauteed greens, rocket, aged parmesan (v) 14.00
Rutland Bitter battered Atlantic haddock, twice cooked chips, watercress, lemon, tartare sauce 15.50

On the side

Sautéed sugar snaps, garden peas & pancetta / House salad / Tenderstem broccoli, toasted almonds/ Sweet potato fries / Twice cooked chips / Garlic potatoes All 4.00

Sandwiches (12-6pm) 

All served on a choice of white or granary bread with a salad garnish and root veg crisps (swap for skinny fries 2.00) 
William Cecil toasted club - Grasmere Butcher's bacon, free range chicken, fried free-range egg, salad 9.50
Organic Godminster cheddar, Branston pickle 7.00
Grasmere Butcher's honey roast ham, wholegrain mustard 7.00
Free range egg mayonnaise, crisp watercress                                                                                    7.00
Scottish smoked salmon, crème fraiche, wild rocket 7.50
Roast Lincolnshire beef, wild rocket, horseradish 7.50

To finish 

Dark chocolate fondant, salted caramel, cherry ice cream 7.50
Caramelised English pear, white balsamic, mascarpone ice cream 7.50
Pressed English apple, cobnut crumble, crème anglaise  7.50
Bailey's creme brûlée, malt ice cream, candied clementine 7.50
Rhubarb fool, lemongrass & orange cream, ginger crumb 7.50
Can’t manage a full dessert? Try a classic affogato - ice cream with espresso poured over the top  4.50
We also have a variety of homemade ice creams & sorbets, please ask your server for today’s selection 
Why not try a glass of Sauternes Sweet Wine with your dessert? 

Cheese 9.95 for 3 cheeses

The best of our favourites. Served with Godminster apple & beetroot chutney, water biscuits, red seeded grapes & celery 
Godminster organic cheddar: A firm pressed medium to strong cheese. This cheese is creamy, rich & full of flavour. Made with pasteurised cow's milk straight from the farms own dairy cows (v)
Ticklemore goat: A subtle, mild & fresh tasting goat's cheese with the often associated strong aroma. It has a moist, yet crumbly texture, allowing a full, floral & herby palette with a subtle lemony taste.
Cropwell Bishop's blue: A rich, tangy flavour & velvety texture, matured for a minimum of 12 weeks (v)
Godminster organic smoked cheddar: Matured for 14 months, offering the same creamy, smooth taste of the original vintage Cheddar, but with an added tangy, medium smokiness that penetrates through to the centre of the cheese. 
Sharpham brie: An unpasteurised Coulommiers type cheese, handmade in the Sharpham Creamery - a very creamy award-winning English brie.
Lincolnshire Poacher: This full flavoured hard cheese is typically matured for 14-16 months. It is made from unpasteurised cow's milk, and has plenty of upfront flavour and a good bite.
Why not try a glass of Port with your Cheese selection?