ALL DAY MENU AT The King William IV in Chigwell

Southern fried buttermilk chicken with katsu sauce, lamb koftas, crispy sweet chilli pork cheek, spiralised carrot salad and garlic flatbread

topped with roasted seeds, with rustic toast and a spiced fruit & sloe gin chutney (v)

Roasted lentil falafels, beetroot hummus with omega seed sprinkle, miso sesame aubergine, Lebanese-style dip, spiralised carrot salad, coconut tzatziki and flatbread (ve)

on ribbons of courgette marinated in lemon, with asparagus, baby potatoes, tenderstem broccoli and a vermouth velouté

with twice-cooked chunky chips, minted pea purée and tartare sauce

in a kale & thyme pastry case, with a baby spinach & leek base, topped with seeds and a herb dressing, served with a slow-roasted tomato sauce (ve)

with a Greek-style salad, creamed goats' cheese, roasted chick peas, pomegranate molasses and soft tortilla

with pan-fried samphire, broccoli & baby spinach, confit tomatoes and lemon olive oil 2367kJ/562kcal

with white wine, tomatoes, garlic & chilli

topped with ham hock crumb, served with mashed potato and sautéed vegetables

topped with a slow-roasted tomato sauce, smoked cheddar and crisp prosciutto, served with rich chicken gravy and skinny fries

on Dijon chive mash, cavolo nero, crisp prosciutto and a red wine & sage jus

with smoked Irish cheddar, crispy onions, burger sauce, sweet potato fries and aioli

with black rice, quinoa, avocado, broccoli, spinach and seeds, with a pineapple, lemongrass & ginger dressing (ve) 1491kJ/355kcal. This dish is low in saturated fat

with baby gem lettuce, spinach and tenderstem broccoli with a cider & honey mustard dressing

with cucumber, tomato, red onion, spring onions, coriander, red chilli, and a soy, lime & ginger dressing. 2139kJ/509kcal