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Knife & Cleaver
The Grove
Houghton Conquest


MK45 3LA

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17th century Inn opposite the parish church of All Saints, the largest church in Bedfordshire. We have nine en-suite bedrooms in the quiet garden, three of which are in a converted 18th century stable block.

The air-conditioned non-smoking restaurant is in a Victorian style conservatory and overlooks the flowery terrace with fountain and shady umbrellas. The award-winning restaurant menu specialises in fish and shellfish though there is always an interesting choice for meat eaters and vgetarians. There is a large well-balanced wine list and 26 wines by the glass. Lighter meals are served in the bar which features 17th century oak panelling and a log fire in winter.


Ratings/Awards: AA 4 Diamonds
AA Rosette
Number of Rooms: 9
Number Ensuite: 9
Nearest Airport: Luton
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Name: Knife and Cleaver
Cuisine: Modern English/Seafood
Chef: Chris Bishopp
Awards: AA Restaurant Guide 2008
AA Rosette
Dining Pub of the Year For Bedfordshire 2005 (Good Pub Guide)

For menu click here

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Credit Cards Accepted
Disabled Access
Open All Year
TV in Rooms
Satellite TV
Conference/Business Facilities

Sample Menu:

FISH (changes weekly)
To Begin

PAN SEARED KING SCALLOPS, lemon thyme crumb coating,
lime & garlic polenta cakes, crème fraiche
STARTER £7.95 MAIN COURSE (includes vegetables & salad or potatoes) £17. 50

SAUTÉED TIGER PRAWNS, deep-fried tempura battered baby vegetables, sweet Asian style dressing
STARTER £6.95 MAIN COURSE (includes vegetables & salad or potatoes) £16.50

GREENLAND PRAWN & AVOCADO RISOTTO, lime oil, cherry tomato salsa
DEEP-FRIED WHITEBAIT, Gremolata Dressing (chopped parsley, lemon, garlic, olive oil)
QUEEN SCALLOP CHOWDER, crisp bacon, bayleaf, chopped spring onion
CORNISH SMOKED SALMON PARCEL, prawn remoulade, chervil mayonnaise
CORNISH ROCK OYSTERS on the half shell
£15.00 Per Dozen £7.50 Per Six £4.00 Per Three
LIVE, crushed ice, red wine & hazelnut vinaigrette
Or BAKED, red wine-soaked sultana crust

To Follow

WHOLE LOBSTERS (approx. 1lb. /460 gms. weight) £24.50
THIS WEEK’S SERVING SUGGESTION; wild rice, light curry & mango cream sauce
OR with plain melted butter, Thermidor, or to your choice

HOT & CHILLED SEAFOOD PLATTER, Rock Lobster Tail, Chargrilled Tiger Prawns, Baked Oysters - red wine-soaked sultana crust -, Green Lipped Mussels with garlic crumb topping, chilled Marinated Herring, Brown Shrimps, Garlic Mayonnaise, Salad Leaves

LARGE GRILLED DOVER SOLE 16oz/18oz-454/510gms –hazelnut & lime butter

GRILLED SEA BASS FILLETS, parsnip & almond mash, tarragon sauce

PAN FRIED FILLETS OF REDFISH, (round fish, haddock like flakes), minted pea purée, pesto dressing

CHARGRILLED SUPRÈME OF TUNA, sautéed potatoes, bacon & shallots, pineapple & ginger chutney

ORGANIC SALMON FILLET, pan-fried spinach & cherry tomatoes, smoked salmon sauce

All Main Course Prices Include Our Selection of Fresh Vegetables
& Potatoes or A Salad.
Large Bowl Of Home Made String French Fries £2.50

To Begin
Antipasto; Sliced cured meats, smoked & marinated fish, olives, artichokes, onions, caperberries, Pane Carasatu (‘music paper’ bread)

Water Melon, Feta & Black Olive Salad, pesto dressing, fresh basil,
toasted pine nuts v

Soup of the day V

Slow-Cooked Duck Rillettes, sweet pimento chutney, warm walnut bread

Pan-fried Veal Kidneys, button mushrooms, toasted onion bread,
creamy mustard sauce

Garlic & Thyme Marinated Baked Goats Cheese, warm beetroot & rocket salad, balsamic dressing
£5.95/ALSO AS MAIN COURSE £11.25 V

To Follow

OVEN-BAKED CORN-FED CHICKEN BREAST, Three-Cheese Stuffing, wrapped in Prosciutto, roasted plum tomato & basil sauce

CHARGRILLED PRIME RIB STEAK, Black Pepper Butter, Shoestring French Fries

PAN FRIED PRIME BEEF FILLET ROSSINI - Chicken liver pâté topping,
fried bread crouton, Madeira sauce

RUMP OF WELSH LAMB (from Edward’s of Conwy),
Redcurrant & Mint Marinade, honey roasted winter vegetables

sweet red pepper sauce V

Home Made Desserts £ 4.95
European Cheeseboard £ 5.95

Filter, Cappuccino or Espresso Coffee or Teas £ 1.85
All prices include VAT.

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