Welcome to The Three Daggers Pub & Restaurant We very much hope that you will enjoy our blend of modern British country cooking. Head Chef Matt Gillard and his team use only the highest quality ingredients including fruit, vegetables and herbs from our very own Priory Farm here in Edington. Along with our locally sourced partners, including neighbours and friends, Tim Johnson s Stokes Marsh Farm and Bob King s Lower Baynton Farm. We have everything from our seasonal menu, pub classics and the smokehouse, producing slow cooked succulent meats using our big green eggs. Please let us know if there is anything special you require. The following food allergens may be used in the kitchens of The Three Daggers: celery, gluten, eggs, fish, lupin, milk, Molluscs, Mustard, Peanuts, Sesame seeds, shellfish, soya, sulphites, tree nuts. If you have an allergy to any of the above please make us aware and we will happily work with you to prepare something for you to enjoy.
To Start Seasonal Soup of the Day 6.50 Charred Pigeon, Celeriac, Apple, Bramble and Walnuts 7.95 Pan Seared Scallops, Cauliflower and Truffle 11.50 Priory Farm Autumn Vegetable Salad, Smoked Oil, Goats Curd and Seeds 7.00 Starter or 13.50 Main Brawn Terrine, Mustard, Crackling, Pickles and Spelt Bread 7.00 Three Daggers Country Sharing Platter for Two, Selection of Cold Local and Home Cured Meats 12.50 Three Daggers Seasonal Mains Pan Roasted Guinea Fowl Breast, Parsnip Puree, Pickled Blackberries, Fondant Potato 17.50 Pan Roasted Hake, Hazelnut Crust, Sage, Priory Farm Squash and Purple Sprouting with Brown Shrimp 17.00 Priory Farm Beetroot Risotto, Wild English Mushroom, Hard Cheese and Frissee 16.50 Traditional Fillet of Beef Wellington, Creamed Potato, Priory Farm Kale and Red Wine Jus 29.50 Hand Cut Chips with Truffle Mayonnaise 3.00 Roasted Priory Farm Vegetables 3.00 New Potatoes with Parsley and Garlic 3.00
Pub Classics Traditionally Battered Fish, Hand Cut Chips, Pea, Charred Lemon and Sauce Tartar 13.50 Three Daggers Home Made Beef Burger, Toasted Bun, Chutney and French Fries 13.50 New York Deli, Home Cured Pastrami, Swiss Cheese, Mustard and Rye Bread with French Fries 13.95 Wiltshire Game Pie or Three Daggers Pie of The Day, Home Made Puff Pastry, Creamed Potatoes and Dressed Priory Farm Vegetables 15.00 Three Daggers Smokehouse & Grill Bourbon Glazed House Smoked Beef Short Rib, Fresh Corn on the Cob and Red Onion and Pickle Salad 16.00 Whole Grilled Trout, Charred Baby Gem, Toasted Almonds and Anchovy Salad Cream 15.00 Char-Grilled Stokes Marsh Farm Steak, Balsamic Roasted Mushroom, Grilled Tomato with Priory Farm Herbs and Beef Dripping Hand Cut Chips Sirloin 22.50 Ribeye 24.50 BBQ Pulled Pork, Brioche Bun, Sweet Potato Fries, Slaw and Homemade BBQ Sauce 16.50 Smoke House Slaw 3.00 Three Daggers Pickled Salad 3.50 Mac & Cheese 3.50
To Finish Orchard Apple, Bramble, Marshmallow and Meringue 6.50 Treacle Tart, Clotted Cream Ice- Cream and Caramel 6.50 Selection of Home-made Ice Creams and Sorbets 6.50 West Country Cheese Plate, Home-Made Chutney and Crackers 9.50 Three Daggers Sticky Toffee Pudding 6.95 Aperitifs A Selection of local Gin and Tonics Amata Prosecco 7.00 Country Fizz English Sparkling Wine, Elderflower and Gin 8.50 Peach Bellini 8.50 Champagne Moutard Grande Cuvee 9.50 With Dessert Barros Late Bottled Vintage Port 50ml 4.50 Barros 10 Year Old Tawny Port 50ml 5.00 Berton Vineyard, Botrytis Semillon 50ml 4.00 Quady, Elysium Black Muscat 50ml 4.50 Chateau De Suduiraunt Saunternes 50ml 5.50 A Selection of Liquor Coffees Baileys, Dutch, Irish or French 6.95
Rebirth of a Country Classic Inn Serving Fine Ales and Delicious Food The Rebirth of The Three Daggers In the mid 1700s, the village of Tinhead came to prominence as a rest stop on the turnpike from Bath to Salisbury. The ascent up to Salisbury Plain required a change of horses in Tinhead to a team of shires required to pull the coaches up the steep and often treacherous Salisbury Hollow. Around 1750, the enterprising Lord of the Edington Manor, Harry Paulet, saw the business opportunity presented by this need to change horses and acquired one of Tinhead s four public houses, The Lamb. He expanded and upgraded the original pub to a coaching inn with stables to service the daily run of visitors from Bath and Salisbury. The Paulet Arms was commonly referred to at the time as The Three Daggers as few people could read a word but everybody could recognise the Paulet family s imposing coat of arms. The Three Daggers was known from Bath to Salisbury as a warm and friendly place to spend the night, drink a pint of ale, and enjoy a tasty meal. By 1780, the coaching road from Bath to Salisbury had shifted from Tinhead to the newer, faster roads through Warminster and Devizes and Tinhead s glory as a busy turnpike village ended. Our builders have restored The Three Daggers with loving care and we look forward to serving fine ales, offering delicious locally sourced food and providing accommodation for travellers once again.
Lunch Light Bites Seasonal Soup of the Day 6.50 Charred Pigeon, Celeriac, Apple, Bramble and Walnuts 7.95 Priory Farm Autumn Vegetable Salad, Smoked Oil, Goats Curd and Seeds 7.00 Starter or 13.50 Main Three Daggers Country Sharing Platter for Two, Selection of Cold Local and Home Cured Meats 12.50 Rare Roast Beef and Horseradish Sandwich 9.95 Toasted Goats Cheese and Priory Farm Beetroot Sandwich 8.95 Free Range Egg and Mayonnaise Sandwich 8.95 Priory Farm Beetroot Risotto, Wild English Mushroom, Hard Cheese and Frissee 16.50 Hand Cut Chips with Truffle Mayonnaise 3.00 Roasted Priory Farm Vegetables 3.00 New Potatoes with Parsley and Garlic 3.00