Our menus are carefully thought out, combining seasonal produce with local suppliers. From asparagus in springtime to Yorkshire rhubarb at the turn of the year, we strive to use all that is best seasonally and locally for our ever changing menus. We pride ourselves on introducing new and exciting dishes whilst keeping our classics alongside. We run a ‘rolling menu’ in that we change the dishes regularly to bring you the best in seasonal produce, using the finest local fish, meat & vegetables. The Gray Ox kitchen is ably lead by head chef Dan Maxwell and Dave Clokey who has worked for us more years than we care to remember.