Sample fresh, local flavours at 1852, brought to you by Head Chef Gary Quinn. Fresh Scottish salmon, cured with local Pinewood Conservation Gin and Slow Cooked Game Hot Pot, sit alongside Balmoral Chicken, Saddle of Venison and Beef Wellington.
Daily, 6.30pm - 8.30pm
Tipping Our Team
Most of our guests now prefer to pay via debit or credit card and be able to include a service charge for great service. To make this easier we have added an automatic service charge - we’ve made it a default 10% which you can change to any percentage you wish, including no service charge.
Our teams have always shared service charges and this is no different - every penny you give is shared equally by our teams through our “Fair Fund”. There is no administration cost and nothing is retained by the company, 100% of what you give is guaranteed to go to our team.
Service charge is entirely optional, if you would like us to remove it, you need only ask.