The principals and preparation of the food at The Hoop freehouse are based on the tradition of fresh home cooked food.

To maintain this standard The Hoop freehouse has benefited from the enthusiasm and experience of its two chefs, Phil and Michelle.

Phil & Michelle both worked at the Lanesborough Hotel, Hyde Park London for 8 & 3 years respectively. Phil moved to the Auberge du Lac, Hertforshire and Michelle to the Magic Mushroom in Billericay. Phil and Michelle have an extensive knowledge of all foods and today their expertise and love of traditional foods gives the Hoop the unique reputation it has established.

Phil and Michelle are supported in the kitchen by Ayshea who was also head chef at a local well known restaurant, and shares the same enthusiasm for traditional fresh food, which the Hoop has always been famous for.

Sample Bar food Menu

Mains

Adnams Beer Battered Cod with Chunky Chips & Peas.

The Hoop 100% Homemade Fully Loaded Burger with Skinny Chips.

Homecooked Smoked Ham, 2 Eggs & Chunky Chips.

Selection of Homemade Pies - All served with a Selection of Vegetables.

Sides

Handcut Chunky Chips & Garlic Mayo.

Dressed Mixed Salad.

Minted New Potatoes.

Desserts

Jam Roll & Custard.

Crumble of the Day.

Selection of Ice Creams.

Jackets

All Served with Dressed Salad.

Sandwiches

Choice of Fresh White or Wholemeal Bread, with salad, coleslaw & crisps.

Click the PDF for full menu and prices.

Sample Dining Menu

To Start

Pressed Ham Hock Terrine served with Chunky Bread and Pickles.

Slow Roasted Duck Leg, with a Green Lentil Salad.

Asparagus wrapped in Parma Ham with Oyster Mushroom and Balsamic Vinegar.

Main Courses

Slow Braised Shin of Beef in Red Wine with Root Vegetables, served with Dauphinoise potatoes.

Pan Seared Sea Bass with Braised Fennel and Basil.

Basil Risotto Gratinated with Mozzarella Cheese served with Red Pepper Compote.

Oven Roasted Rump of Lamb with Champ Mash and Vine Cherry Tomatos.

To Finish

Egg Custard Tart, homemade Nutmeg Ice Cream.

Trio of Ice Cream.

Selection of 3 Cheeses and Biscuits.

Applc Tart Tatin served with Vanilla Ice Cream.

Hot Chocolate Fondant with Caramel Ice Cream.

Click the PDF for full menu and prices.

Please note that as all food is cooked to order, therefore, during busy periods and for large
groups there is a possibility of a slight delay.

Enjoy your Home Cooked Food.
Phil & Michelle

Hoop'tastic fact

Ale was central to monastic life. It was consumed with the frugal meals of the monks and was considered a vital part of their diets. Vitamins of the B-family, present in ale, played a key role in keeping drinkers healthy.

The consumption of ale was especially important during Lent, the time of fasting that lasts for 40 days between Ash Wednesday and Easter. The term ‘liquid bread’ was coined by monks to stress the way in which ale sustained them during the period that mirrored Christ’s fasting in the wilderness.