Hello, my name is Heinrich Boreniok and I’m Chef Patron here at The Village Inn and originally from Franconia in North Bavaria.

My Menu

Is centred on top notch steaks matured on the bone and then fired over white hot oak, beech, hickory and cherry wood. All our beef steak is from Buckwells, a multi award winning local family butcher, established for over 30 years and famous for their quality and personal service. The cattle are fed on a grass diet, which ensures they have a healthy lifestyle and this gives the meat an excellent fat marbling for maximum juiciness and flavour. Our Black Gold Scotch Beef Rib Eye and Sirloin are from cattle reared on grass in Aberdeenshire and dry-aged for a minimum of 28 days whilst our Fillet is reared on grass, dry-aged for a minimum of 28 days and from the West Country.

I also feature free-range orchard fed pork, poultry, South Downs lamb and wild Game specialities including a venison stew with a chocolate stout alongside super fresh fish from the day boats and of course some Great British pub classics.  It is deliberately not an extensive menu, but a well-chosen array of grills and dishes to suit all pockets, which I think you will really enjoy. Packing in the maximum amount of flavour and texture is the cornerstone of my cooking.

Opening Times

  • Cooked Breakfast from 8.00am-10.00 am, Continental from 7.30am
  • Lunch – Friday to Sunday 12.00 noon – 2.15pm
  • Dinner  Monday to Sunday 6.00pm – 9.15pm (Sunday 8.30pm)
  • Bar  – Last Orders 22.50 – 23.00 Monday to Saturday (Sunday  – We close at our discretion)