The new Spring menu has arrived in Fuller’s pubs


We're excited about the change of season - especially the longer evenings and warmer weather. At Fuller's, we're celebrating the start of Spring with a fresh, new menu. Here are some of the dishes you can try when you next visit a Fuller's pub. 

Whether it’s a casual catch up over lunch, special occasion celebrations or a relaxing family meal, our new menus have something for everyone and we can’t wait for you to try them. We always look forward to the delicious ingredients that the season has to offer. While each pub’s menu is slightly different, there are similarities with the dishes and ingredients used. Each of our chefs have the freedom to put their own stamp on every dish, which is why you will see the head chef's signature dish on every menu and chalkboard. 

Find your nearest Fuller's pub and discover something new this Spring!


Here's a taste of some of the delicious dishes you can tuck into this Spring...

New starters


Our soup of roasted spring squash, topped with a lemon and coconut salad is full of fresh ingredients and vibrant flavours, and will start your meal off with a bang.


A classic starter of Fuller’s London Porter smoked salmon royal cut with toasted millet bread, sharp apple, ricotta, fennel and lemon.
An indulgent new creation. Our Golden Cross whipped goat’s curd starter comes with an endive and walnut salad and truffle honey dressing.

Our chilli and garlic roasted butternut squash with roasted plum tomatoes, spinach, tahini dressing and dukkah is the perfect plant-based starter.

Asparagus is one of our Spring hero ingredients. Fresh from Wykham Park, this dish is served with romesco, sorrel and toasted hazelnuts.

New mains


Our south coast lemon sole comes poached or pan-roasted and is served on the bone with cucumber, samphire, brown butter, shrimps and a choice of seaweed cooked new season potatoes or triple-cooked chips.


A brand new veggie option that's fresh for Spring is our braised baby gem with grain mustard, vegan Parmesan, chopped peas, purple sprouting broccoli purée watercress and nasturtium leaf. There's also the option to add chicken breast, London Porter smoked salmon or Laverstoke Buffalumi.


For an indulgent and hearty vegetarian main, our roasted squash, courgette and spinach pithivier is a must try! It is served with a Dorset Blue Vinney cheese, endive and walnut salad.


Another new main making it's way on to our Spring menu is soanes of Yorkshire corn-fed chicken ballotine, stuffed with tarragon, bacon and mushrooms, served with an onion purée, sweet butter carrots, crisp layered potato and smoked Montgomery cheddar cake, accompanied by a thyme and marmite sauce.

New puddings


Introducing the Queen of Puddings. A retro British classic made with egg custard, sweet bread and blueberry jam, topped with meringue.


Paul’s chocolate brownie has a new recipe and now comes with a white chocolate ganache, Fuller’s salted caramel ice cream, milk chocolate mousse and Snap, Crackle and Pop!


Another classic pud which is new for Spring is our carrot cake baked with soaked golden raisins and sweet carrot served with orange sorbet.


Find a pub to try some of the new new dishes. We recommend visiting the pub's website before booking a table to check the menus and availability. Be sure to tag @fullers on Twitter, Instagram and Facebook to let us know what you think. 

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