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High Tea Sunday-Thursday

  • Main Courses

    All main courses are served with homemade chips, garden peas and bread & butter
  • Traditional Roast Duckling
    served with apple sauce, sage & onion stuffing
  • Chicken Breast
    with a thyme jus
  • Battered Haddock
    with homemade tartare sauce
  • Cumberland Sausages
    Brendan Anderton's famous Cumberland recipe
  • Gammon & Fried Egg
    dried cured gammon, topped with a fried egg
  • Fillet of Hake
    with a parsley & prawn sauce
  • 6 oz Sirloin of Beef
    cooked to your liking with grilled tomato and mushrooms
  • Steak Sauces
    peppercorn, creamy mushroom, or red wine and garlic
  • Seafood Platter
    smoked salmon, potted shrimps, smoked mackerel & a lightly battered fish goujon all served with Marie Rose dipping sauce, bread & butter and a side salad
  • Selection of Desserts

  • Ice Cream

"Exceptionally Enjoyable"

The effort, care and love that has been lavished on Gibbon Bridge by you and your staff is plain for all to see, experience and enjoy.  However, what we particularly wanted to record is the exceptional quality of your staff.  Your team is, without doubt, the very best I have had the pleasure to meet and to be looked after by.  I have been a corporate member of the Hotel Catering & Institutional Management Association since 1973.  Over the years I have visited and worked with numberous hotels all over the UK.  The team at Gibbon Bridge are the best of all those that I have experienced.  First and foremost, being friendly, caring and professional and, by being well trained and, importantly, well led.  You are to be heartily congratulated.

"Everything was perfect"

Many thanks to you and all the team for making Rebecca & Alex’s day so special.  Everything was perfect and the day ran smoothly as we knew it would at Gibbon Bridge.  The food and service were excellent as always and the gardens stunning.

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