The Queen & Beaver Public House

Fish and Chips

Light, shatteringly crisp batter encasing fresh white fish, served with proper mushy peas and malt vinegar — the benchmark version in the city

Scotch Eggs

Hand-formed with a jammy, soft-set yolk at the center and a well-seasoned sausage casing — the kind that makes the bar snack worth taking seriously

Sunday Roast

A rotating weekend centerpiece with roasted meat, Yorkshire pudding, roast potatoes, and proper gravy — draws a devoted weekly crowd

Bangers and Mash

British pork sausages over creamy mashed potato with onion gravy — unpretentious, satisfying, and correctly executed

House Steak and Ale Pie

Slow-braised beef in dark ale beneath a golden pastry lid — hearty and well-seasoned, the kind of pub pie that earns repeat orders

Ploughman's Lunch

A cold board of aged cheddar, pickled onions, crusty bread, and chutney — ideal at midday with a pint, genuinely British in its restraint