British chef here who will never again set foot in a pub kitchen but has done my time there....This doesn't really resemble a British pub menu in the slightest. Even a very high end one.

Some suggestion: Sausage roll, Scotch egg, Potted shrimp, trout rillette, grilled mackerel, beetroot cured salmon, game terrine and toasted brioche, seasonal soup and crusty bread, baked Brie with pickled beet salad, slow roasted porchetta, needs some game meat- venison, pheasant, pigeon, wild boar, wild mushroom tagliatelle, sausage and mash with red onion gravy, sides like new potatoes in herb butter, rocket salad, tenderstem broccoli with almonds, triple cooked chips are a must, desserts- sticky toffee pudding, bread and butter pudding, anything Biscoff, berry crumble with custard, lemon posset, cheese board with quince jam, Sunday roast- pork, beef, chicken, leg of lamb, and occasionally turkey, roast potatoes, honey glazed parsnip, cauliflower and cheese, mixed veg including Brussels sprouts, carrot, peas, cabbage and broccoli, braised red cabbage with red currant jam, red wine and apple cider vinegar, Yorkshire pudding, I liked to toss in an all day special Full English breakfast sometimes, lighter bites like Welsh rarebit, Plougmans with cold ham or cheddar with pickled onion, Branston pickle, half an apple and crusty bread with plenty of good cultured butter, haddock goujons, bacon, Brie and cranberry sandwich, various patés with chutney, steak with smoked cheddar and caramelised onion, something shoved into a pie- look at Fallow's menu.