Seb Scott Web Solutions Main site

Menus, plated
on paper and on glass.

For restaurants that want the card in the guest’s hand to feel like the room — and the same kitchen on a tablet, a phone, or a QR. These are sample books. Your dishes, your voice. No prices on this page: we talk about that when we talk.

Enquire on the main site

Paper

The physical card

Stock, type, and a layout that survives candlelight and a wine ring. Tasting books, brasserie sheets, inn boards, brunch cards — designed to print, not to pinch-zoom.

Digital

The same kitchen, live

A phone menu, a tablet at the table, a QR on the pass. Search, allergens as notes, seasonal swaps without a reprint. Styled like a HUD, not a PDF.

Sample books — all original, all different

Demonstration copy only. Not a real kitchen. We set your names, your courses, your paper.

Paper · tasting book

Market Place Dining

A walk of six

Candlelight, numbered courses, linen optional.

To begin

Sorrel and buttermilk
Cold cup, cracked pepper, mussel oil.
Cotswold rye
Cultured butter, torn at the table.

Courses

I · Trout
Beet, horseradish snow, dill.
II · Asparagus
When it is in. Brown butter, hazelnut, sheep’s curd.
III · Duck
Cherry, bitter leaves, pan juice.
IV · Lamb
Shoulder pressed, mint, smoked garlic.
V · Oxford blue
Honeycomb, walnut, pear.
VI · Dark chocolate
Salt, olive oil, espresso granita.

Paper · brasserie sheet

The Wharf House

Canal-side plates

Linen optional. Ask if you want it fierce.

Starters

Whipped cod’s roe
Treacle toast, radish, lemon
Beef tartare
Caper, yolk, rye crumb
Heritage tomato
Stracciatella, basil oil

Mains

Skate wing
Brown butter, capers, samphire
Hereford sirloin
Bone marrow butter, dripping chips
Gnocchi
Wild mushroom, sage, parmesan

Pudding

Sticky toffee
Clotted cream
Lemon posset
Shortbread, raspberries

Paper · spice pass

Spice Quarter

Written like a chef’s pass

Gold on near-black. Heat to taste.

Small

Onion bhaji
Turmeric salt, mint
Lamb chop
Charred, garam, yoghurt
Paneer tikka
Smoked pepper, pickled onion

The pass

Butter chicken
Fenugreek, silk sauce
Black dhal
Overnight, cream, ginger
Hake moilee
Coconut, curry leaf
Saag
Spinach, garlic, lime

Bread

Garlic naan
Blistered
Saffron pilau

Paper · village inn

The Green Inn

Fire on if it’s miserable

Snug first. Dogs in the porch. Sunday as it should be.

Snug

Scotch egg
Piccalilli, still warm
Prawn cocktail
Unironically

Plates

Cider-battered halloumi
Same chips as the fish
Venison sausage
Mash, onion gravy
Whole plaice
When the van comes

Pudding

Apple crumble
Custard, not a debate

Paper · morning card

The Old Bakery Table

Morning light, no rush

Leave this on the table in the window.

Morning

Sourdough & jam
Butter from down the road
Eggs any way
On toast, chilli optional
Smoked salmon
Dill, crème fraîche, capers
Full house
Bacon, sausage, black pudding, fried bread

Noon

Soup & loaf
Always a vegetarian on Friday
Rarebit
Worcestershire, watercress

Pots

Filter
We will tell you the bean
Pot of Assam
For the table

Digital · tablet / QR

Service HUD

QUERY · tonight’s pass

The guest searches. You change the board without a reprint.

Tonight

Trout, beet, horseradish
GF
Asparagus, brown butter
V
Duck, cherry, bitter leaf
Shoulder of lamb, mint

From the bar

English fizz
Glass
Loire, by the bottle
Ask

Notes

Allergens on request · vegan of the day on the pass