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

 it is.

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EAT

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.

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Sample Desserts Menu

 

D e s s e r t s

ALL DESSERTS - 6.50

CHEESECAKE OF THE DAY**

please ask a member of staff for the flavour of our freshly made cheesecake

served with ice cream or cream

(our popular cheesecakes are made here by hannah & are available to buy for events & special occasions,

ask at the bar for more details)



BANOFFE PIE (GF*)

homemade crunchy biscuit base topped with a layer of smooth caramel, freshly sliced banana, whipped cream and a sprinkling of cadbury’s flake

served with ice cream or cream



BROWNIE (GF*)

homemade chocolate brownie served warm and gooey, chocolate or salted caramel sauce

served with ice cream, cream or custard


 

LEMON POSSET (GF)

smooth but sharp lemon posset made with a hint of nutmeg and ginger

served in a martini glass with fresh raspberries


 

HARRI'S CHOCOLATE FUDGE CAKE**

rich and delicious homemade chocolate fudge cake, layered with dark chocolate ganache

served with ice cream, cream or custard

**Too full? Our desserts that are starred are available for takeaway!

S U N D A E S

OREO SUNDAE

Scoops of swiss chocolate and vanilla ice cream, chunks of oreo biscuit and chocolate fudge sauce, topped with cream, a flake and a wafer

BLACK FOREST SUNDAE (GF*)

Scoops of swiss chocolate ice cream, cherry puree, chocolate cake and cherries soaked in

kirsch (cherry liqueur), topped with cream, a flake and a wafer

CARAMEL LATTE SUNDAE
Scoops of vanilla and caramelita ice cream, sponge fingers soaked in espresso coffee and salted caramel sauce, topped with cream and wafers

COUPE SUPREME (GF*)
A scoop of swiss chocolate, vanilla and maple & walnut ice cream, topped with chopped nuts, chocolate fudge sauce, a flake and a wafer

AFFAGATO (GF)

1 or 2 scoops of your choice of ice cream and a shot of hot espresso on the side to pour

over your ice cream

- 1 scoop 4.00

- 2 scoops 6.00

LIQUEUR & ICE CREAM
1 or 2 scoops of your choice of ice cream and a 25ml measure of liqueur on the side to pour over your ice cream, a match made in heaven here are some of our suggestions we think go well together but feel free to make up your own!

- swiss chocolate and baileys 

- caramelita and tia maria 

- vanilla and cointreau

- vanilla and jack daniels

- pistachio and disaronno

- maple & walnut and courvoisier

- maple & walnut and whiskey

 

- 1 scoop 5.00

- 2 scoops 7.00

SCOOP OF ICE CREAM - 2

VANILLA | SWISS CHOCOLATE | CARAMELITA | MAPLE & WALNUT | MINT CHOCOLATE | PISTACHIO | CHOCOLATE & SALTED CARAMEL | LEMON SORBET | PASSIONFRUIT & MANGO SORBET

gf – gluten free | gf* - gluten free adjustment available

 

PLEASE SEE OUR BOARD AT THE BAR FOR OUR SELECTION OF HOT DRINKS