An article from this month’s Crumbs magazine featuring The Butchers Arms chef George Zakar. Click to view full size
Check out our new April specials in our menu
Tagliatelle Pasta in a Creamy Parmesan Sauce
Served with sliced mushroom, parma ham, chicken and pistachio nuts.
Butchers Arms April burger, lamb patty on a bed of baby leaves, topped with tomato, tzatziki, orange and mint chilli sauce, pickled cucumber and finished with an onion ring served in a hobbs house burger bun accompanied with a side of fries and Butchers Arms slaw.