Food Menu

Delicious Picks

The Menu

Matt and his team in the kitchen here at the Kings Head Bridgnorth have put together a fantastic modern English menu. Using quality fresh local produce from local bakers, delicatessens and of course historical Bridgnorth family butchers Beaman’s, we know you will find something to take your fancy.

To Start

  • Homemade Seasonal Soup

    Served with home baked bread.
  • Home Baked Bread

    Served with olives & Balsamic Vinegar
  • black pudding scotch egg

    homemade brown sauce, Shropshire blue salad
  • baked devonshire crab pot

    devilled seasoning, home baked bread
  • pan fried king prawns

    tikka masala sauce, bread, lime
  • leek & blue cheese tartlett

    poached pear salad, walnuts (v)
  • mushroom risotto

    crisp poached egg, thyme, cream, parmesan (v)
  • Crisp Vegetable Bhajis (V)

    cauliflower puree, mango chutney (v) (ve)

To Follow

  • Half Slow Roast Duck

    Served with red wine gravy & red onion marmalade.
  • Crisp Skin Pork Shoulder

    black pudding croquette, apple puree, pork & mustard sauce
  • Kings Head Puff Pastry Pie

    mashed potato, buttered greens
  • Roast Monkfish Fillet

    king prawn tikka masala, basmati rice, vegetable bhaji
  • Fish & Chips

    Day boat haddock with pea puree, curry cream & tartare sauce.
  • Home Cured Gammon

    Served with fried egg, pineapple relish, parsley cream & chips.
  • Cottage Pie

    pulled red wine brisket, gratinated mashed potato, buttered vegetables
  • Kings Head Steak Burger

    Served with smoked cheese, chips, onion ring, gem & tomato.
  • roast vegetable & butterbean casserole

    garlic, crispy leeks, herb pesto, home baked bread (ve)


All of our steaks are home produced in Bridgnorth on Beaman's farm and are a traditional breed. Aged for 5 weeks, all of our steaks are brought to room temperature, seasoned and caramelised in butter, then fully rested.

Our steak trim is used for our Burgers and Steak Sandwiches.

We serve all of our steaks with roast beef tomato, field mushroom, onion ring, thick hand cut chips and a choice of sauces:

Red Wine, Garlic Butter or Peppercorn Sauce

  • RUMP

    We seam butcher the whole rump and only use the best cut for our steak.

    Larger steak with a fuller beef flavour. The fat is caramelised and rendered down.

    The ribeye is full of beef flavour, very tender and juicy with a high fat content.

    Leanest and most tender.


  • Chips

  • Salad

  • Garlic & Parmesan

  • Fries

  • Olives & Bread


Lunch Menu

The lunch menu is served Monday to Friday from 12PM till 2.30PM and Saturdays from 12PM till 4PM

  • Steak Sandwich

    Served with fries, dressed salad & mustard mayonnaise.
  • Meat Platter

    Scotch egg, Shropshire blue cheese, ham, bread & pickles.
  • Vegetarian Platter

    Served with olives, mature cheddar, apple, dressed salas & pickles.
  • Seafood Platter

    Haddock goujons, smoked salmon, king prawns, tartare & dressed salad.
  • Whitby Scampi

    Served with fries, gem, tartare, lemon, bread & butter.


All served with either salad & slaw,
hand cut chips or a bowl of soup.

All of the below may also be served as large salads.

  • Ham, Mustard & Apple Relish

  • Cheddar & Red Onion Marmalade

  • Smoked Salmon with Lemon Mayonnaise

  • Chargrilled Marinated Chicken Caesar



Our specials change on a regular basis, please check back regularly to see whats new!

    After Dinner Drinks

    A selection of teas, coffees and spirits to enjoy after your meal.


    • Espresso

    • Double Espresso

    • Macchiato

    • Cappuccino

    • Latte

    • Mocha


    Liquor Coffees

    • Irish (Jameson)

    • Scotch (Bells)

    • Calipso (Tia Maria)

    • Café Royal (Courvoisier)

    • Café L’Orange (Cointreau)

    • Italian (Sambuca)



    • English Breakfast Tea

    • Herbal Teas

      mint, camomile, darjeeling, berry, ginger, green tea, lemon green tea, earl grey, decaffeinated tea