Please Note: Due to licensing restrictions, we are unable to seat anyone under the age of 18 in the bar area.
Please Note: Due to licensing restrictions, we are unable to seat anyone under the age of 18 in the bar area.
Open Today: 12:00pm - 11:00pm

New month. New specials at The Starbank Inn

The leaves are falling, the nights are drawing in and we’ve got a whole new reason to get together. Say hello to our October specials, packed with big flavours, proper comfort food and plenty of delicious twists on old favourites.

From cheesy, dippable starters and hearty pies to yummy puds that are absolutely worth saving room for, there’s something for every appetite. So gather your favourite people, pull up a chair and tuck into a little taste of October. Go on, it would be rude not to.

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A bird's eye view of three plates of food sitting on a cloth napkin on a wooden restaurant table, along with a knife and fork.

Starters

Say cheese!

These starters will have you smiling big time! From Camembert fondue topped with balsamic heritage tomatoes, served with ciabatta and peppers for dipping and dunking, to crispy panko chicken strips coated in Frank’s Buffalo hot sauce and finished with crumbled Stilton and chives, these are specials done properly! Cheesy, spicy, crispy and seriously moreish. Basically, don’t expect leftovers.

A plate of sliced steak on a bed of roast potatoes; and a plate of steak with prawns, jacket potato, vegetables, onion rings, and a pot of sauce. The plates sit on a cloth napkin on a wooden restaurant table along with cutlery, a glass of white wine, and a glass of beer.

Mains

Don't pie these off

It's officially pie season, and we’re not messing about. Get stuck into tender venison with creamy green peppercorn filling, served with chive mash, seasonal vegetables and rich gravy, or dive into our fish pie packed with cod, king prawns and smoked salmon in a Chardonnay & chive sauce, topped with cheesy crushed potatoes. And for the cheese-loving crowd, there’s our Croxton Manor Cheddar, Double Gloucester & Leek Pie, served with cheesy crushed potatoes and shredded brassica vegetables.

A close up view of a plate of Eton Mess and a plate of cheesecake. The plates sit on a cloth napkin on a wooden restaurant table, along with a spoon and a cup of coffee on a saucer.

Desserts

Finish on a high

The puds bring plenty of indulgence, from a Black Forest Tiramisu layered with shortbread biscuit, whipped double cream and black cherry compote, finished with cocoa powder, to a Maple Sticky Toffee Sundae loaded with Jersey clotted cream ice cream, sticky toffee sponge, whipped cream, maple syrup and shortbread. In other words, dessert isn’t optional.

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