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 S U M M E R   A   L A   C A R T E

T O    B E G I N

Freshly Made Soup of the Day  £5.75  Ch

served with crusty bread & butter

Warm Bread & Olives  £5.25 for 1 £9.50 for 2   V

warm ciabatta, Greek pitted olives, sun-dried tomatoes & feta

Smoked Salmon & Crayfish Cocktail  £7.50  GFP

Citrus dressing, crusty granary bread, mixed leaves

Homemade Chicken Liver, Port & Cognac Pâté  £6.95  Ch  GFP

with crusty bread, mixed leaves & specialty chutney

Venison Kofta Kebabs  £7.95/£15.95

Raita, mixed salad (also available as a main served with masala fries)

Sticky Mango King Prawns  £9.50/£17.95  GFP 

with garlic, fresh lime, garlic ciabatta and mixed leaves

(also available as a main served with French fries)

Vegan option available with Chestnut Mushrooms

 

T O    S H A R E

Wenlock Edge Farm Charcuterie Board  £16.95

Wenlock Edge Farm prosciutto, coppa (air dried pork shoulder) and pork, beef & pepper salami with feta, stuffed bell peppers, fresh Greek mixed olives, semi-dried tomatoes, crusty bread, specialty chutney & oils

Seafood Board  £16.95

Scottish smoked salmon, crispy whitebait, prawn & crayfish cocktail, sun-dried tomatoes, feta, stuffed bell peppers, fresh Greek mixed olives, specialty chutney, lemon mayonnaise, crusty bread 

 M A I N    C O U R S E 

~ please see board for today’s fresh fish and game specials ~

Beer Battered Cod & Hand Cut Chips  £13.95  Ch

mushy peas & homemade tartar sauce

Sweet Chilli Chicken or Halloumi (V) Enchiladas  £14.95  Ch

With roasted peppers & onions in a tortilla wrap, topped with cheddar cheese & jalapenos and served with Cajun fries, house salad and Sriracha mayonnaise

Pan-fried English Lamb Loin Chops  £16.95  Ch  GFP

Roast Mediterranean vegetables, spicy tomato sauce, finished with herbed yoghurt & pine nuts and served with toasted pitta bread

The Vine’s Wild Boar Pie  £15.95

diced wild boar, mushrooms, onions, tomatoes, celery, fresh herbs in a rich red wine gravy, served with a light puff pastry lid, hand-cut chips and seasonal vegetables

Korean Fried Chicken  £14.95  Ch  GF

Crispy fried chicken coated in a sticky chilli & honey sauce topped with toasted sesame seeds,

served with Kimchi, French fries and mixed leaves

CREAMY MUSHROOM & LEEK STROGANOFF  £14.50  CH  VEGAN

Sauteed chestnut mushrooms & leeks finished with garlic, paprika & vegan cream, served on a bed of Penne pasta with garlic ciabatta

Wenlock Edge Farm Sausages  £13.95  (Ch ~ £8.50)

Please see our sausage board for today’s varieties; served with wholegrain mustard mash, spiced red cabbage and red wine gravy

The’s Vine’s Venison Burger  £14.95

Smoked bacon, Monterey Jack cheese, garlic mayonnaise, chipotle slaw, baby gem lettuce, onion rings, French fries, mixed leaves

Rib-eye or Sirloin of Hereford Beef  £21.95  GF

10oz cross-Hereford steak hung and matured for 21 days, served with mushrooms, whole vine tomato, fried onions, hand-cut chips & garden peas

STEAK SAUCES  £2.75

Peppercorn, Stilton or Diane

(Ch) Children’s Portion Available – half price – only for 12yrs and below

(GF) Gluten Free – please be aware a gluten free environment cannot always be guaranteed and those who are particularly sensitive should ask for further assistance

 

(GFP) Gluten Free Possible – with the amendment of certain accompaniments – please specify Gluten Free Bread is also available

 

 

 

The Vine Inn, Clent

COVID-19 Managing the risk (Main risk assessment)

The following assessment looks at how the Vine Inn, Clent will potentially manage the risk of COVID-19 when re-open from 4th July 2020. All government guidelines will be followed, but this assessment looks at what will have to happen to concur with these guidelines.

PEOPLE EXPOSED

Colleagues

Contractors

 Visitors / Guests

 Members of the Public

 

HAZARDS

Spreading COVID-19 amongst staff

By having no additional controls in place then the risks of someone bringing in the disease and spreading it further is possible.

 

Spreading COVID-19 to the wider public community

By having no controls in place this will allow COVID 19 to enter the premises and not be controlled to employees but will spread around the local community and possibly further. This uncontrolled hazard will potentially lead to civil and criminal investigation, claims and prosecutions.

 

Increased violence and aggression

The public are not necessarily used to be being told what to do in a pub environment. If restrictions are in place this may cause issues.

 

Control Measures

Excellent personal hygiene practices by all employees

All staff members wash their hands at the beginning, during and after shifts. They are actively encouraged to clean their hands after every task completed. Contractors and visitors will be instructed to wash their hands on entrance to the site Customers will be reminded as well with clear sanitizer station on arrival visible and regular toilet checks. Good personal hygiene practices should also be discussed for home life as well so that good personal hygiene is not just practised at work but at home too.

 

Zoning of working environments

To prevent the risk of cross over and not maintaining social distance, where possible working areas will be zoned. Only allowed to go in to other areas after hand washing and only if totally required. Train staff to try and stay in a designated role/ zone and only come out for specific reasons when really necessary.

 

Maintenance of social distancing (employees and customers)

All employees and customers to keep at least 1 metre social distancing. Table spacing and where queues may form measured to conform to this. Employees trained to remind customers to be respectful of this rule where it is deemed they are not.

 

Maintenance of existing property equipment

Glass washer expected and maintenance where required. Cleaning products checked. Hot water/boiler maintained to suitable temperature.

 

Reviewing menu and number of covers and also times the kitchen is open

Opening hours reduced from 4th July. Pub closed during non food service times.

Food service times reduced and booking made compulsory (inside and highly recommended outside).

Booking times staggered more so less likely people arrive at the same time.

Size of menu reduced so less risk of working cross overs.

 

 

Seating layout

Tables removed to conform to 1m+ social distancing.

All seating that is able to be moved needs to be positioned in such a way that there is social distancing.

 

Hand sanitising stations

Hand sanitizer station located at entrance. This with clear posters and signage encourages all types of customers, visitors to wash and sanitise their hands as they enter and leave the site.

 

Process if we suspect an employee has COVID-19 and checking if staff have symptoms

Training of staff to ensure they know the symptons of COVID-19 and to report them immediately if they expect to have any. 2 week isolation off work for any staff proved to have COVID-19. All staff that may have come into contact with staff member to be informed and to get themselves checked for COVID-19 before returning to work.

 

Majority of payments to be encouraged and taken by contactless method

This will naturally increase as the public are getting used to paying this way. Employee must wash or sanitise their hands after each cash transaction.

 

Training and changing ways of working

Clear staff training provided for all members on COVID-19 and how to sensibly manage the risks.

All staff to have training on personal hygiene

Placing of hands on glasses in a position that reduces chance of cross contamination

Tables no longer laidup but instead cutlery taken with food

Sanitise hand between different table service

Table service wherever possible

No customers drinking at bar, instead used as a collection waiting station for drinks that allows a 1m+ social distance.

Regular toilet checks to ensure tidy and soaps all filled up

 

1m+ barrier around bar and till

Chairs positioned to enforce this and customers reminded where necessary

 

Traffic flow and markings to maintain social distance

 To help the public maintain a social distance a one way system and barriers to limit the numbers at the bar implemented.

 

Hand wash facilities at the bar

Hand sanitizer stations behind bar and in kitchen regularly checked and encouraged

 

Masks and Gloves

To be worn if the employee desires yet for them to be reminded that they do not replace the need for the required personal hygiene and gloves may give false security.

 

Over hand washing

By more frequently hand washing we may be removing the healthy oils and also good bacteria that defends against disease. A person may also suffer from hand dermatitis, due to over washing. Check staff are adequately managing such conditions with barrier creams etc.

 

Violence and aggression risk assessment review

If controls are required (such as social distancing) it is an unfortunate fact that the public do not necessarily like being told what to do and the affects of alcohol differ from person to person, so the likelihood of violence and aggression increases. Manager or senior member to always be on hand to deal with such circumstances and to keep to social distancing and the situation as calm as possible to reduce risk.

 

Fitness to work

Staff to make the manager aware of any pre-existing conditions, anyone shielding in the family under medical grounds. Regularly check on staff, verbally check daily that staff are fit to work

 

Minimising touch points

Pub will have enhanced cleaning but consideration given to propping open doors (e.g. toilet doors) that are not required so this minimises the need to touch them in the 1st place.

 

Staff breaks at different times

Staff to have breaks at different times to so social distancing can be maintained

A L L    £6.50

Classic Eton Mess  GF

fresh strawberries, whipped cream, meringue, strawberry sauce

Raspberry & Ricotta Brioche Bread & Butter Pudding

Served with crème fraiche

Sticky Toffee Pudding

Served with a jug of hot vanilla custard

Key Lime Pie

 

Served with Chantilly cream

~~~~~

Bennetts Luxury Ice Cream & Sorbets  GF

Local farm produced ice cream from Worcester, choose up to three flavours from:

Morello Cherry

Salted Caramel

Clotted Cream Vanilla

Dark Chocolate

Succulent Strawberry

Blackcurrant Sorbet

Pink Grapefruit Sorbet

one scoop  £2.25    two scoop  £4.25    three scoop  £5.95

~~~~~

The  Vine’s Cheese Board  £8.50

Mature Cheddar, Somerset Brie & Long Clawson Stilton accompanied with grapes, dates, specialty chutney and Peter’s Yard crispbreads

 

Great as a Dessert wine why not try an…

English Country Wine  £5.70/£7.00/£20.45

 

Cherry, Strawberry, Elderflower or Traditional Mead

Coffees

Americano/Decaf/Espresso ~ £2.00

Liqueur floater ~ £4.50

Cappuccino/Latte ~ £2.30

Floater ~ £2.60

Tea ~ £1.95

Hot chocolate ~ £2.20

Ice Cream of the Month: Pistachio

Monday 8th – Friday 12th August

s LUNCHTIME MENU s

Freshly Made Soup of the Day  V

served with a mini tin loaf and butter

Homemade Chicken Liver, Port & Cognac Pâté   GFP

With crusty bread, mixed leaves & specialty chutney

Prawn & Crayfish Cocktail  GFP

Marie Rose sauce, crusty granary bread & butter, mixed leaves and salad

Creamy Garlic Mushrooms  V  

Toasted brioche bun, mixed leaves (also available as a main served with French fries)

~~~~~

Poached Fillet of Cod GF

Tarragon butter sauce, baby potatoes, fine green beans

Mediterranean Halloumi Salad  V

Olives, feta, sundried tomatoes, mixed leaves, garlic croutons, house dressing

Korean Fried Chicken  GF

Crispy fried chicken coated in a sticky chilli & honey sauce topped with toasted sesame seeds,

served with Kimchi, French fries and mixed leaves

Home Baked Ham & Poached Free Range Eggs  GF

Hand-cut chips, minted peas

~~~~~

Classic Eton Mess  GF

fresh strawberries, whipped cream, meringue, strawberry sauce

Sticky Toffee Pudding

Served with a jug of hot vanilla custard

Raspberry & Ricotta Bread & Butter Pudding

Served with crème fraiche

Bennett’s Luxury Ice Creams & Sorbet  GF

                      Local farm produced ice cream from Worcester, choose up to three flavours from the a la carte menu

 

2 Course : £15.50 / 3 Course : £18.50

s  S U N D A Y  7th A U G U S T  s

STARTERS

Freshly Made Tomato & Basil Soup  £5.50  V  Ch

served with crusty bread roll & butter

Warm Bread & Olives  £4.95 for 1 £8.95 for 2   V

Warm ciabatta, Greek pitted olives, sun-dried tomatoes & feta

Smoked Salmon & Crayfish Salad  £7.50 GFP

Citrus dressing, crusty granary bread, mixed leaves

Homemade Chicken Liver, Port & Cognac Pâté  £6.50  Ch  GFP

With crusty bread, mixed leaves & specialty chutney

Creamy Garlic Mushrooms  £6.50/£12.95  V  GF  Vegan option available

Toasted brioche bun, mixed leaves (also available as a main served with French fries)

Venison Kofta Kebabs  £7.95/£15.95

Raita, mixed salad (also available as a main served with masala fries)

Moules Mariniere  £7.50/£15.95  GFP

Fresh Brixham mussels cooked and served in a white wine, cream & garlic sauce with ciabatta

(also available as a main served with French fries)

TO SHARE

(these count as two starters or one main as part of set menu)

Wenlock Edge Farm Charcuterie Board  £15.95

Wenlock Edge Farm prosciutto, coppa (air dried pork shoulder) and pork, beef & pepper salami with buffalo mozzarella, fresh Greek mixed olives, semi-dried tomatoes, crusty bread, specialty chutney & oils

Seafood Board  £15.95

Sweet chilli marinated king prawns, Scottish smoked salmon, crispy whitebait, sun-dried tomatoes, fresh Greek mixed olives, specialty chutney, lemon mayonnaise, crusty bread

MAIN COURSE

(All roasts served with roast & new potatoes, seasonal vegetables and gravy)

~ please see board for today’s fresh fish and game specials (£3 supplement) ~

Slow Roasted Stuffed Belly of Pork  £14.50  Ch

Stuffed with a fruity sage & onion stuffing, served sliced with bacon wrapped chipolata and apple sauce

Roast Sirloin Of English Beef  £15.95  Ch

homemade Yorkshire puddings, horseradish & parsnip puree, honey roast parsnips (served rare, med or well)

Roast Breast of Norfolk Turkey  £14.50 Ch

sage & onion stuffing, honey roast parsnips, bacon wrapped chipolata

Creamy Mushroom & Leek Stroganoff  £13.50  CH  VEGAN

Sauteed chestnut mushrooms & leeks finished with garlic, paprika & vegan cream, on a bed of Penne pasta with garlic ciabatta

Mediterranean Halloumi Salad  £14.50  V   Ch

Olives, feta, sundried tomatoes, mixed leaves, garlic croutons, house dressing

 

2 Course : £18.95 / 3 Course : £21.95 Main course with Starter or/and Dessert

(Ch) Children’s Portion Available – half price – only for 12yrs and below (GF) Gluten Free.

(GFP) Gluten free possible – please ask for gluten free version  Gluten free gravy available upon request  (V) Vegetarian

To Begin

Freshly Made Spiced Butternut Squash Soup (V)

Served With Crusty Bread

Homemade Chicken Liver, Port & Cognac Pâté  GFP

With Crusty Granary Toasted Bread, Mixed Salad, Caramelised Red Onion Marmalade

Smoked Salmon & Crayfish Cocktail

Citrus Dressing, Mixed Leaves

Pan-Fried King Prawns  GFP

Cooked With Garlic, Orange, Chilli & Samphire and Served With Crispy Ciabatta

Italian Mushrooms (V - no parmesan)

Sliced Chestnut Mushrooms cooked with garlic, tomato, onions & oregano topped with parmesan and served with toasted ciabatta & parmesan (Also Available As A Main With French Fries)

 

Main Course

(Roasts All Served With Roast & New Potatoes, Seasonal Vegetables And Gravy - Gluten free gravy on request)

Roast Norfolk Turkey

Homemade Sage &  Onion Stuffing, Cranberry Sauce, Honey Roast Parsnips

Roast Sirloin Of English Beef (cooked to your liking)

Homemade Rosemary Yorkshire Puddings, Horseradish & Parsnip Puree, Honey Roast Parsnips

Roast Rack of Lamb (£3 supplement)

Honey Roast Parsnips, Port, Rosemary & Redcurrant Jus

 Smoked Haddock Florentine

Topped with Poached Egg and served with Dill Potatoes & Crushed Peas

Spinach, Courgette & Ricotta Lasagne (V)

Garlic ciabatta, Mixed leaves

Homemade Desserts

Strawberry Millefeuille

Strawberry coulis

Salted Caramel Cheesecake

with Pouring Double Cream

Blueberry Crème Brulee

with Shortbread Biscuits

Chocolate & Pear Crumble

with a Jug of Hot Vanilla Custard

Bennetts Luxury Ice Cream And Sorbets  GFP

A Selection Of Locally Produced Luxury Ice Creams

And Sorbets, Choose Up To Three Flavours

Cheeseboard (£2 Supplement)  GFP

(Please Ask To See Our Selection) With Dates, Speciality Chutney, Biscuits And Grapes

2 Course £21.95 3 Course: £25.95

(Half price portions for children under 12)

Sunday 27th March 12-6pm - Booking Essential

 

GFP = Gluten Free Possible on request

 

(LUNCHTIME ONLY)

 Ploughman’s  £11.95

Mature Cheddar, Somerset Brie and Long Clawson Stilton with pickles, baby beetroot, cornichons, shallots, salad, specialty chutney and crusty bread

Coachman’s  £12.95

Honey and orange home baked ham, black pudding, your choice of one cheese (see above), shallots, pickles, baby beetroot, cornichons, salad, specialty chutney and crusty bread

 

s S A N D W I C H E S s

CHOICE OF CRUSTY WHITE OR CRUSTY GRANARY BREAD, SERVED WITH HOUSE SALAD

Vintage Cheddar & Chutney  £5.95 V

Home Baked Ham  & Wholegrain Mustard  £6.95

Prawn & Marie Rose  £7.50

Smoked Salmon & Dill Mayonnaise £7.95

Hot Pork with Sage & Onion Stuffing  £7.50

Hot Turkey, Sage & Onion Stuffing, Cranberry Sauce  £7.50

 

s C I A B A T T A s

SERVED WITH HOUSE SALAD

Halloumi & Roasted Peppers  £7.50  V

Bacon, Somerset Brie & Cranberry  £7.95

Breaded Cod Goujons & Homemade Tartar Sauce  £7.95

Rump Steak, Fried Onions & Mushrooms  £9.95  (Add Blue Cheese for £1)

 

s S I D E    O R D E R S s

Hand-Cut Chips  £3.50       French Fries  £2.95  Cajun Fries  £3.25

Sweet Potato Fries  £3.95                   Garlic Bread  £2.95

 Loaded Cheese & Bacon Fries  £4.50      

         Onion Rings  £2.95                    Bread & Butter  £1.50 (2 slices)

Seasonal Vegetables  £3.50              House Salad  £3.50

 

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