Seats 32, and is adorned with a large collection of old sewing machines, hanging ornate Whiskey water jugs and a painting of Thomas, the 13th Lord Saye & Sele (1735-1788)
Consistency is Danny's keyword so that customers know what to expect from the kitchen on repeated visits to the Saye & Sele. From the menu comes a variety of old favourites such as calf's liver with back bacon on creamy wholegrain mash or slow braised lamb fillet in red wine, redcurrant, rosemary and onion jus. The Saye & Sele is very proud of the proper pies that are all amply filled with short-crust pastry( all round, not just on the top) :- Lamb and apricot, Beefsteak kidney and Guinness, Chicken bacon mushroom and tarragon, Pork with sage and red onion, minced beef Cheddar and Stilton to name but a few. The A l a carte menu has something for everyone with special consideration towards those requiring gluten free and vegetarian dishes. Desserts are all made on the premises with the exception of ice creams. The souffled bread and butter pudding a recipe that Danny has perfected is definitely not to be missed. Local suppliers are used as much as possible to ensure the expected freshness and quality.