With over 20 years of catering experience and a Master of the Craft Guild Of Chefs, Mike will always be at the helm in the kitchen cooking and presenting your food (Some would say it is the best place for him, we haven’t worked out yet whether that’s a compliment or not!!) and we are committed to giving you well cooked, proper
tasty food that is exactly
what it says
Things have certainly moved on just a little in the world of Pub Food since a rock hard, cling filmed ‘Crusty Cob’ on the back of a bar and a packet of ‘Cheese and Onion’ was about your lot, although we’re still very happy to supply a little ‘Haute Cuisine’ in the form of the old ‘Somerset Salad’ on request, that’s a pickled egg in a packet of crisps in case you didn’t know!
There have been many styles and ‘inspirations’ since then, some good, some… not quite so good!
We don’t have an industrial sized kitchen, banks of high tech. kit or a brigade of Chef’s running around. We cook things in a traditional way and don’t pretend to be or want to be a fast food restaurant.
We don’t believe you can make a silk purse out of a sows ear either and always use the best quality, fresh and where practical, local ingredients we can find from fresh dayboat caught, inshore fish from Cornwall and superb dry aged Aberdeen Angus beef from the Quantocks right down to Hobbs House Bakery bread from TV’s ‘Fabulous Baker Brothers’ and Clarence Court’s lovely free range Burford Brown eggs. We think this is reflected in the quality and taste of the food we offer whether it be for a tasty light lunch, an evening supper or our proper and much acclaimed traditional English Sunday Roast lunch.
Check our sample board menus below for examples of our food offering although we do change things around on a fairly frequent basis generally based on what we can get hold of that’s good and what side of the bed Chef (Dad!) gets out of in the morning!
We don’t buy rubbish or use cheap alternatives, we just prepare our food with the best quality ingredients that we can find. It follows our way of thinking, if you are going to spend your money on something, it may as well be something decent.
There will usually be a ‘Dish Of the Day’ or two, cooked freshly that day using what takes our fancy and is in the market place and when it’s gone, it’s gone.
Our ‘Fresh Fish’ again, will be exactly that, freshly delivered from our award winning supplier of dayboat caught south coast fish and again, when it’s gone, it’s gone.
For our younger guests we have a children’s menu available with, of course, good old favourites but we are also happy to offer smaller portions off our main menu where it is possible to do so.
Sample SUNDAY ROAST Menu
A P P E T I S E R S
BREAD & OLIVES | 7.00 (V) (GF*)
fresh bread, extra virgin tuscan olive oil & balsamic syrup for dipping, mixed chalkadiki
& nocellara olives, with red pepper, mushrooms & garlic
S T A R T E R S
PARFAIT | 8.00
chicken liver & wild mushroom parfait, toasted bread, dressed salad garnish, chutney
PRAWN COCKTAIL | 9.00 (GF*)
luxury royal greenland prawns, homemade marie rose & cognac sauce finished with
a large crevette, fresh bread
SMOKED SALMON | 9.00 (GF*)
traditional smoked salmon, toasted bread, cream cheese, cucumber, served with dressed
salad & balsamic syrup
T H E R O A S T S
ABERDEEN ANGUS ROAST SIRLOIN OF BEEF | 19.00 (GF*)
28 day dry aged on the bone pure bred aberdeen angus off the quantocks, cooked pink**, pan juice gravy with madeira & red wine
** Our sirloin is always cooked to a pink finish to make the very best of its superior texture and flavour. On occasion we have ‘ends’ which are slightly more well done but they are limited and on a strictly first booked, first served basis
FREE RANGE ROAST CHICKEN SUPREME | 17.50 (GF*)
free range, english chicken supreme roasted with a lemon & tarragon butter, pan juice gravy with thatchers somerset cider, sage & onion stuffing
VEGETARIAN / VEGAN NUT ROAST | 16.00 (GF*) (V) (available without the cheese for vegans)
a delicious mix of brown rice, almonds, cashews, mushrooms, sweet cranberries & chestnuts topped with cheddar cheese, marsala wine & mushroom gravy
all roasts served with goose fat roasted potatoes (sunflower herb roasted potatoes available for vegetarians if required) homemade yorkshire pudding, spiced red cabbage, sugar snap peas, petit pois, heritage tri-colour carrots, cauliflower cheese & extra jugs of appropriate proper gravy
V – vegetarian | GF – gluten free | GF* - gluten free adjustment available