Fellows, Morton & Clayton which reopened in November under new ownership will launch a full Pub Food menu on Wednesday 29 January.
‘Fellows’ have secured a new Head Chef, Terry Hayfield, to deliver their vision of proper pub grub served in a proper boozer.
Terry was previously Head Chef at the Ruddington Arms and since 2020 has operated his highly acclaimed Taco business ‘Tacolypto’, most recently as a residency at The Robin Hood in Sherwood where his authentic Mexican cuisine was complemented by pub classics and a well-received Sunday Roast.
Expect to see freshly prepared hearty & high quality Pub Classics as well as a selection of great lunchtime dishes all with a focus on locally sourced ingredients and embracing the seasons. After taking a hiatus for January, Fellow’s fantastic Sunday Dinner returns on Sunday 2nd February.
The Pub will also offer a Saturday breakfast menu from 10am to 12pm (launching Saturday 8th February) with a great value ‘Full English & a Pint for £15’ offer geared towards people stepping off the train to start their Saturday ‘the proper way’ – whether they’re off to the football, or a day out in town.
Full Kitchen Hours are:
Wednesday to Friday 12pm to 7pm
Saturday 10am to 7pm
Sunday 12pm to 5pm
On Monday & Tuesday bar snacks are served all day along with a homemade Soup special.
Fellows is also launching their new Weekly Offers & Events.
Monday & Tuesday: Pints & Pals
Guinness £4 a pint
Cask Ales £3.50 a pint
All Day & Night
Wednesday from 4pm: Pie Night
Pie Supper & a Pint* £15
Thursday: The Proper Pub Quiz – 7:30pm (launches 6th Feb)
Free Chips & Gravy for all teams
1st Prize £25 Fellows Voucher
2nd Prize Bottle of Wine
Friday from 4pm: Curry Night
Curry, Rice & Naan with a Pint* £15
Saturday (launches 8th Feb)
Breakfast Menu 10am to 12pm
Full English & a Pint* £15
Sunday:
Roasts served 12pm to 5pm
*(or 175ml glass of wine/125ml Prosecco)
Clint Ghent, Director of Wonderkid Hospitality who operate Fellows, Morton & Clayton said ‘Jamie and I are buzzing to welcome Terry to the team. We’ve been thrilled with the response to the new Fellows and have been looking forward to developing the food offering as we continue to breathe new life into this wonderful building.’
