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 Evening Menu

A P P E T I S E R S


BREAD – 3.00 (V) (GF*)

Crusty hobbs house bread, with extra virgin tuscan olive oil and balsamic syrup for dipping

 

OLIVES – 3.00 (V) (GF)

Mixed chalkidiki and kalamata olives, with red pepper, mushrooms and garlic marinated in herbs de provence

 

S T A R T E R S

 

PRAWN COCKTAIL – 7.50 (GF*)

Luxury royal greenland prawns, homemade marie rose & cognac sauce finished with a large crevette & served with fresh bread

FLAMIN' CHICKEN – 6.50

Spicy batter coated chicken fillet pieces with peri-peri mayonnaise & frank’s original hot sauce, served with dressed salad garnis

 

WHITBY SCAMPI – 8 / 14

Finest whole, sweet langoustine tails in a light & crispy batter with traditional tartare sauce, served with dressed salad garnish or make it your main meal by adding a portion of chunky or skinny fries & petit pois


- 8 piece starter portion 8.00
- 12 pieces main meal portion (with chips/fries)14.00

 

SOUP – 6.50 (V) (GF*)

Homemade soup of the day with croutons & fresh bread

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

 

M A I N S

FRESH CORNISH COD – 

COD & CHIPS – 15.50 (GF*)

- deep fried, coated in a crispy, light panko breadcrumb, chunky chips, petit pois & tartare sauce

COD MARIANA – 18.00 (GF)

- brushed with pesto, wrapped in parma ham, oven baked, served with buttered jersey royal new potatoes, fine beans & english new season asparagus

WHITE HORSE PIE – 15.00

our homemade little beauty with a shortcrust pastry case & classic puff pastry lid with our full flavoured filling of the day, served with chunky chips or buttery mashed potato, petit pois & a little churm of appropriate homemade gravy

PUB STEAK – 19.00 (GF)

10oz pure bred, dry aged, aberdeen angus sirloin from our rather excellent award wining butcher, seasoned, chargrilled in the PIRA* & served with chunky chips, petit pois, balsamic & herb roasted beef tomato


- secret recipe ‘café de paris’ butter (gf) -1.50
- creamy pink, green peppercorn & cognac sauce - 2.50

- classic red wine, mushroom & madeira jus - 2.50

CAJUN CHICKEN – 15.00 (GF*)

our classic cajun marinated chicken breast chargrilled in the PIRA* with skinny fries, parmesan caesar salad with croutons, homemade coleslaw & guacamole

DUCK – 18.00 (GF)

classic french slow cooked duck leg confit with a crispy skin, creamy mashed potato, steamed fine beans & new season english asparagus, cherry sauce prepared with griottines & kirsch

 

WHITE HORSE BURGER – 14.50 (GF*)

homemade exclusively from 100% sirloin & short rib course ground aberdeen angus mince, chargrilled in the PIRA*, toasted brioche bun, skinny fries, relish on the side
- blue burger – bath blue cheese, crispy smoked dry cure streaky bacon
- bbq burger – monteray jack cheese, crispy smoked dry cure streaky bacon, dill pickle & bbq sauce

veggie burger in a toasted brioche bun, skinny fries, relish on the side
- portobella mushroom & halloumi (v)– mayonnaise, lettuce & chipotle chilli jam

 

SIDES

onion rings – 3.00
garlic mushrooms – 3.50
halloumi – 3.50
garlic bread – 3.00
chips/fries – 3.50
side salad – 3.50
cheesy garlic bread – 3.50
mash – 3.50
extra veg – 3.50
bread & butter – 2.50
parmesan mash – 4.00
extra sauce – 2.50
coleslaw – 2.75
extra gravy – 2.00

v – vegetarian | gf – gluten free | gf* - gluten free adjustments available

*Our PIRA Charcoal burning oven from Spain, cooks at high temperatures to instantly seal & impart that wonderful BBQ flavour that you can only truly get from cooking over real lumpwood charcoa