Our Menus are updated regularly offering slowly braised, heart-warming comfort food when it's chilly outside, and lighter dishes with tender fresh vegetable and salads during the summer months.
We offer chef specials every day, while Sunday's menu offers you a choice of Great British roasts with all the trimmings.

The quality of our food is really important to us. That’s why everything is prepared from the finest ingredients, the freshest produce and the very best meat and fish.

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We have carefully selected our suppliers on the basis of quality and we are confident that we are sourcing produce from the very best and finest suppliers. We source locally wherever possible. Many thanks to our suppliers...

  • Anthony Garett, Game Dealer, Flore for our game in season
  • Warrington Farm for our asparagus in season
  • Brian Moore aka 'Uncle Bee', Moulton for our honey
  • Simon from Rose Farm, Litchborough for our quail eggs
  • Kirsty at Waterloo Cottage Farm for our cured meats
  • Collins fresh produce, Moulton for our fresh fruit and vegetables
  • Newlands farm, Hannington for our dairy
  • Saxby's, Farndish for our cider
  • Tees Bakery, Northampton for our bread
  • Gary at Hamm Tun Fine foods, Northampton for our local cheese
  • Farrington's Oils, Hargrave for our cold pressed
  • Jordane at Premier Cheese, Bicester for our cheese and butter
  • Direct Seafoods, Colchester for our fish and shellfish
  • Woburn Country Foods, Woburn for our meat
  • And the many people of Duston for their allotment-offerings (especially Paul!)

All our ice cream & sorbet is made in house, thereby ensuring excellent quality and a wide range of flavours, often quite unusual!

Darren Curzon, Head Chef

Darren is Michelin trained and is a Master Chef of Great Britain and a Committee Member of The Master Chefs of Great Britain. He has held 2 AA Rosettes and a Michelin Bib for 16 years and has extensive fine dining experience.

Darren was Head Chef at Luton Hoo Hotel for two years prior to joining The Hopping Hare and has worked in several prestigious venues including Raithwaite Country Retreat Estate, Hambleton Hall and the Exclusive South Lodge Hotel.

Darren’s menus feature his favourite dishes, often nostalgic and traditional recipes. He will regularly experiment with presentation by deconstructing and rebuilding these dishes to allow individual flavours and delicious components to shine through.

Darren has a real passion for cooking and is a hard working ‘’hands on’’ leader who is fully committed to training and mentoring young chefs and is a Springboard for Excellence Finalist mentor and judge.

In his spare time Darren is Guest Chef for favoured charities, is a keen photographer and has an extensive collection of synthesizers. Darren describes his skill level on a synth as ‘’ enthusiastic but falling somewhat short’’ of his culinary skills.


Our bar staff know a thing or two about serving the perfect drink for all occasions. A range of super chilled lagers sit happily alongside cask ales - all kept in tip-top condition by our cellar manager. A well balanced wine list includes something for all tastes and is available by the glass or the bottle, and there's an extremely well stocked spirits range.

Soft drinks & freshly brewed teas or coffee are available at all times.