We're getting excited for Easter Weekend 🐥 hot cross buns, fish specials & a special Easter Sunday menu. We've also got a charity raffle in aid of Shropshire Mind, a local charity who support people across the county with mental and emotional distress. Come along and get involved!

**COMPETITION TIME!** We've got a new Head Chef who is so excited to showcase what him and his team can do so we're offering you the chance to win a free meal for two on Easter Sunday! Simply share this post and like our page to be in with a chance of winning! Winner will be announced on Thursday 29th March. Good luck! #shrewsbury #carvery #goodpubfood #local #shropshire #bicton #easter #familypub

Easter is fast approaching and our famous Carvery is set to be as yummy as ever! Book now to avoid disappointment 🐥

Treat your mum to our new local gin this Mother’s Day. Book a table now to avoid disappointment. 🍸🌸

One week until Mothers Day! We are offering a two and three course Carvery. Including a glass of fizz for our lovely mums 🥂🌸 We still have tables available from 3pm. Give us a call on 01743850258 to book now!

Come and try our new seafood sharing platter one of many eye catching new dishes done by our head chef John

The Four Crosses are looking for a full time front of house team member with the potential for a senior role in the future. We are also looking to recruit a hardworking kitchen assistant. If you feel you have the capabilities to fill either of these position please get in touch. Info@fourcrosses.com 01743850258

Give us a call to book for our fantastic Sunday Carvery 01743850258

Happy Valentines Day! We still have a couple of tables left for our amazing 3 course dinner menu. Please call 01743850258 to book! ❤️

A very successful wine tasting evening last Saturday! Keep an eye out for more events! 🍾🥂

Join us on Valentines night for a romantic 3 course dinner and to add to the ambiance we have a solo singer preforming throughout the evening! All this for just £20 per head. Bookings now being taken. Valentine’s Day Menu Starters Soup Creamy Butternut Squash topped with crispy croutons and fresh chives Ham and Chicken Pressed terrine of ham hock and chicken with pineapple syrup, bread thins and watercress Cured Salmon Salmon cured in beetroot and juniper with dressed rocket and balsamic glaze Baked Brie Baked until soft on dressed walnut and cranberry salad Main Course Stuffed Chicken Supreme of chicken filled with garlic and herb roule on a green lentil casserole with tenderstem, coated in creamy tarragon sauce Shoulder of Lamb Slow roasted in garlic and rosemary on a sweet potato mash, braised turnips and a minted balsamic reduction Belly Pork Pressed belly cooked in white wine and thyme on a parsnip puree with sautéed potatoes, savoy cabbage and braising juices Seabass Pan roasted fillet of Seabass flavoured with thyme on wilted spinach with sautéed potatoes and pepper sauce Risotto Fresh pea and mint risotto topped with grilled goats cheese and dressed pea shoots Desserts Brownie Rich Dark chocolate brownie coated in chocolate sauce finished with cherry liquor topped with clotted cream Raspberry Tart Caramelized raspberry mouse on sweet pastry base with fresh raspberries and ginger cream Amaretto Mousse Chocolate mouse infused with Amaretto on crushed Amoretti biscuits Dessert Trio Trio of mini desserts for two to share 😍♥️😍♥️😍♥️😍♥️😍♥️😍♥️😍♥️😍♥️😍♥️😍♥️😍♥️😍♥️

Valentine’s Day Menu Starters Soup Creamy Butternut Squash topped with crispy croutons and fresh chives Ham and Chicken Pressed terrine of ham hock and chicken with pineapple syrup, bread thins and watercress Cured Salmon Salmon cured in beetroot and juniper with dressed rocket and balsamic glaze Baked Brie Baked until soft on dressed walnut and cranberry salad Main Course Stuffed Chicken Supreme of chicken filled with garlic and herb roule on a green lentil casserole with tenderstem, coated in creamy tarragon sauce Shoulder of Lamb Slow roasted in garlic and rosemary on a sweet potato mash, braised turnips and a minted balsamic reduction Belly Pork Pressed belly cooked in white wine and thyme on a parsnip puree with sautéed potatoes, savoy cabbage and braising juices Seabass Pan roasted fillet of Seabass flavoured with thyme on wilted spinach with sautéed potatoes and pepper sauce Risotto Fresh pea and mint risotto topped with grilled goats cheese and dressed pea shoots Desserts Brownie Rich Dark chocolate brownie coated in chocolate sauce finished with cherry liquor topped with clotted cream Raspberry Tart Caramelized raspberry mouse on sweet pastry base with fresh raspberries and ginger cream Amaretto Mousse Chocolate mouse infused with Amaretto on crushed Amoretti biscuits Dessert Trio Trio of mini desserts for two to share 3 course - £20