What's On
13th To 15th October
Pie Evenings
Join us at The Noble Goose from the 13th to the 15th of October, for three evenings given over entirely to pie.
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Five to choose from, £15 each. Lamb, mint and pea with chive mash, kale and gravy. Chicken and wild mushroom with roasted new potato and chive. Beef and ale with roasted onion and a peppercorn sauce. A fish pie with minted peas and greens. And a mac and cheese pie with roasted broccoli and black garlic.
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Pastry rolled here, fillings cooked slowly, gravy that earns its place on the plate.
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It's the perfect excuse to gather your favourite people on a Monday, a Tuesday or a Wednesday
Three oysters, three of each, every variety paired with a glass of wine. Hosted by Oysterman Sam, who'll teach you how to open them, how to spot a good one and how to taste the difference between them.
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£50 per person.
22nd October
Wine & Oyster Night
29th October
Halloween Weekend Tasting Menu
Join us at The Noble Goose on Friday 29th October, the night before Halloween, for a five course tasting menu.
£50 a head. The menu will be announced here first.
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Gather your favourite people and let the kitchen do the rest.
Vegan Night
4th To 5th November
Vegan Night is back, and this time we are running it twice.
Wednesday 4th and Thursday 5th November.
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The dishes are still with the chefs. We will announce them here first.
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6th November
The Unruly Pig X The Noble Goose
Join us at The Noble Goose on Friday 6th November, when Dave Wall brings his team over from The Unruly Pig and takes our kitchen for the night.
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One night only. The menu is still being finalised and will be announced here first.
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It's the perfect excuse to gather your favourite people and let two kitchens do what they love most, cook great food.
Join us at The Noble Goose on Thursday 12th and Friday 13th November for a five course game tasting menu.
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Game birds and venison from Markshall, just up the road from us.
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Two nights only. The menu will be announced here first.
Book your table now.
Game Tasting Menu
12th To 13th November
Join us at The Noble Goose on Thursday 19th November to mark the arrival of this year's Beaujolais Nouveau.
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Chateaubriand and wine, one night only. Full details announced here first.
Beaujolais Nouveau
19th November
21st November
Vegan Wreath Workshop
Join us at The Noble Goose on Saturday 21st November for a vegan wreath workshop with Lucy Ann Stockwell.
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Make a wreath to take home, then sit down to two vegan courses and a glass of fizz.
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£100 per head. One lunch sitting.
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Saturday 21st November.
Christmas À La CarteÂ
From Tuesday 24th November
Our Christmas à la carte launches on Tuesday 24th November, for lunch and dinner.
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Blackwells goose breast with confit leg, roasted parsnip and winter truffle. Venison loin with braised red cabbage. A celeriac wellington with chestnut puree and wild mushroom sauce. Christmas pudding parfait with sherry soaked raisins to finish.
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Tables of any size are welcome on the à la carte, and for parties of six or more there is a set Christmas party menu.
Wednesday 25th November
Wreath Workshop Dinner
Join us at The Noble Goose on Wednesday 25th November for a wreath workshop with Lucy Ann Stockwell.
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Make a wreath to take home, then sit down to two courses and a glass of fizz.
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£100 per head. One dinner sitting.
Thursday 26th November
Thanksgiving
Join us at The Noble Goose on Thursday 26th November for Thanksgiving.
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A special evening menu built around Blackwells turkey, a
One night, one menu, and a good excuse to be out midweek.
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Thursday 26th November. £40 per head.
Saturday 28th November
Wreath Workshop Lunch
Join us at The Noble Goose on Saturday 28th November for a wreath workshop with Lucy Ann Stockwell.
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Make a wreath to take home, then sit down to two courses and a glass of fizz.
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£100 per head. One lunch sitting.
Monday 21st December
Father Christmas Is Coming To The Goose
Father Christmas is coming to The Noble Goose on Monday 21st December.
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Main and dessert, ninety minute sittings, a present from Santa for every child and photos for the family to keep.
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£35 for adults, £27.50 for children. Three sittings across the day.
The menu will follow shortly.
