Welcome to the Queens Head Nassington
Our emphasis is always on provenance, freshness and flavour, using only the finest ingredients and where possible local. The team and I hope you enjoy dining with us and look forward to welcoming you here soon.
Queens Head Inn
Enjoy some of the finest cooking in the region at the Queens Head Inn, a two AA Rosette good food pub restaurant where we endeavour to use fresh, seasonal produce with traceable provenance to produce an excellent dining experience.
Our à la carte menu and specials boards feature many favourites as well as exciting new dishes and puddings. Awarded two AA Rosettes for culinary excellence in 2014, this pub restaurant and its head chef Craig Lemmon, is developing an excellent reputation as the place to eat in Northamptonshire and the Peterborough area.
Opening Hours
In addition to our normal menu, specials board and sandwich selection, we now offer a two-course lunch Monday to Saturday and a fabulous Sunday Lunch menu ideal for the whole family.
Summer or winter we are open all day in the bar and meals are served from 12 noon until 2.30 pm and from 6pm to 9.00 in the evenings. On Sundays, we serve Sunday Lunch between 1 2noon – 4pm then a ‘tea-time’ menu from 4pm – 8pm.
Bookings are not essential but are advisable on Fridays, Saturdays and Sunday Lunch. Call 01780 784006 to make yours.
Our Specialities
Now serving Wagyu and USDA Black Angus Steak – arguably two of the best breeds of cattle for steak in the world.
The legendary Wagyu beef – called Kobe beef when from Japan – is arguably the very best beef in the world. The meat from these extraordinary breeds of cattle is heavily marbled with fat, giving it a luxurious and unctuous flavour and texture. An exceptional taste sensation and an experience not to be missed by any gourmet food lover
Tender, juicy and beautifully marbled, U.S. beef is recognised worldwide for its succulence and flavour. The cattle is fed on grass but is finished for the last 100 days of its 24-month life on a carefully balanced grain diet, making the beef sweet and succulent with a noticeable improvement in marbling throughout the muscle. Grain-finished cattle from the U.S., which is mainly produced from Angus and Angus cross-breed cattle, consistently produce beef of the highest quality. The tenderness and taste clearly distinguishes it from most other meat originating from Europe or South America, where cattle is raised exclusively on grass.
