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 Evening Menu
A P P E T I S E R S
Bread – 3.00
Crusty hobbs house bread, with extra virgin tuscan olive oil and balsamic syrup for dipping (v)
Olives – 3.00
Mixed chalkidiki and kalamata olives, with red pepper, mushrooms and garlic marinated in herbs de provence (v) (gf)
S T A R T E R S
Parfait – 6.50
Smooth chicken liver parfait, toasted bread, salad and chutney
Prawn Cocktail – 7.50
Luxury royal greenland prawns, homemade marie rose and cognac sauce finished with a large crevette and served with fresh bread (gf*)
Flamin’ Chicken – 6.50
Spicy batter coated chicken fillet pieces, served with peri-peri mayonnaise and frank’s original hot sauce
King prawns in crisp tempura batter, with sweet chilli sauce and salad – choose from 2, 3 or 4 prawns or make it your main meal by adding a portion of chunky chips or skinny fries
2 prawns 4.50 | 3 prawns 6.75 | 4 prawns 9.00 | main meal with chips +3.00
Smoked Salmon – 8.00
Loch fyne scottish smoked salmon, toasted hobbs house crusty bread, cream cheese, cucumber, dressed rocket and balsamic syrup v – vegetarian | gf – gluten free |
gf* - gluten free adjustment availabl
v – vegetarian | gf – gluten free | gf* - gluten free adjustment available
M A I N S
Great British Pies – 13.00
Multi-award winning and handmade by tom little in devon and sold on deli counters at ‘fortnum & mason’ and ‘harrods’. All served with chunky chips or creamy mashed potato and a little churn of appropriate homemade gravy
- steak pie with petit pois and our special red wine and madeira roast beef gravy
- chicken and leek pie with sugar snap peas and thatcher’s somerset cider gravy
- mushroom, spinach and white truffle oil pie with sugar snap peas and mushroom and marsala wine gravy (v)
‘The Pub Steak’ – 19.50
Pure bred, dry aged, pure bred aberdeen angus sirloin from our rather excellent award wining butcher, seasoned, chargrilled and traditionally served with chunky hand cut chips, petit pois, roasted herbed cherry tomatoes, garlic mushrooms and onion rings (gf*)
Cajun Chicken – 14.00
Free range english chicken breast marinated in cajun spices and chargrilled served two ways: - ‘classic cajun’ – with skinny fries, parmesan caesar salad with croutons and homemade coleslaw (gf*) - ‘new cajun’ – with creamy parmesan mashed potato, buttery minted peas and homemade coleslaw (gf)
Confit of Duck – 17.00
Classic french slow cooked duck leg with a crispy skin, creamy mashed potato, steamed green vegetables and a cherry sauce prepared with kirsch liqueur and griottines (gf)
Burgers – 14.50
Homemade exclusively from 100% sirloin and short rib course ground Aberdeen angus mince, chargrilled, toasted brioche bun with skinny fries, salad and relish on the side (gf*)
- ‘blue burger’ – roger wilkins’s famous stilton cheese, crispy smoked dry cure streaky bacon with horseradish mayonnaise on the side to add at your liking
- ‘bbq burger’ – monterey jack cheese, crispy smoked dry cure streaky bacon, dill pickle and stubb’s original bbq sauce
Whitby Scampi – 13.00
Finest whole langoustine tails in a light and crispy batter, chunky hand cut chips, petit pois and our traditional homemade chunky tartare sauce
Gammon – 13.00
Chargrilled english horseshoe cut gammon, chunky hand cut chips, petit pois, fried burford brown egg, chargrilled fresh pineapple and piccalilli (gf)
v – vegetarian | gf – gluten free | gf* - gluten free adjustments available