Valentine’s Day is all about slowing down, indulging a little, and spending quality time with the people you love. At The Windmill, we believe great food is at the heart of every memorable celebration.

This year, we’re inviting you to join us for a special Valentine’s dining experience, thoughtfully designed to be enjoyed without the pressure of a single night. Our Valentine’s menu will be served from 11th–14th February, giving you the freedom to choose a date that suits you and enjoy the occasion at a relaxed pace.

An Indulgent Three Course Menu Made for Sharing

Priced at £45 per person, our Valentine’s menu is an indulgent three course meal featuring rich, moreish dishes that are perfect for lingering conversations and leisurely evenings. Carefully curated by our chefs, each course is designed to feel indulgent, comforting, and just a little bit special. The kind of food that invites you to slow down and truly enjoy every bite.

Whether you’re celebrating with a partner, marking an anniversary, or simply using Valentine’s as an excuse for a beautiful meal out, this menu is all about generous flavours and thoughtful cooking.

Dine Your Way

Our Valentine’s menu will be available alongside our main menu, so there’s something for everyone at the table. Join us for lunch or dinner, with food served daily from 12pm–9pm, and enjoy the relaxed, welcoming atmosphere that The Windmill is known for.

No rushed tables. No set time slots. Just good food, good company, and a warm setting to make the occasion feel special.

Make It a Date to Remember

Valentine’s Day does not have to be confined to one evening. Whether it’s a midweek treat or a long overdue date night, let us take care of the cooking while you focus on what matters most.

Tables are limited, so we recommend booking in advance to avoid missing out.

We can’t wait to welcome you to The Windmill this Valentine’s season for delicious food, relaxed dining, and a celebration worth savouring.

Take a look at the Valentine’s Menu here

£45 per person

Starters

  • Sticky Beef
    Asian salad with sesame, soy and honey dressing

  • Smoked Salmon
    Citrus cream cheese bruschetta with pickled cucumber

  • Wild Mushroom Croquette
    Truffle cheese sauce

Or to Share

  • Four cheese fondue pot, chicken liver pâté, artisan breads and oil, mixed olives

Mains:

  • Pan Seared Lamb Chops
    Roasted butternut squash, beet purée, root vegetables and potato hash cake
    Red wine reduction and charred onion

  • Roast Chicken Supreme
    Parsnip purée, celeriac, truffle and hazelnut granola
    Baby carrots and honey chicken jus

  • Peppered Monkfish Tail
    Hispi cabbage, green beans, chorizo and nduja white wine sauce

  • 8oz Sirloin Steak
    Triple cooked chips, vine tomato, tenderstem broccoli
    Peppercorn sauce

  • Roasted Celeriac Steak
    Mushroom bourguignon with truffle and herb new potatoes

Desserts

  • Raspberry Chambord Cheesecake

  • Lemon Posset
    Passionfruit and shortbread

  • Chocolate Tart
    Baileys cream

  • Selection of Cheeses
    Grapes, crackers and chutney