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.

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.

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 and wild mushroom parfait, toasted bread, served with dressed 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, served with dressed salad​
 

CREVETTES – 8.50/19.50

Large whole peeled black tiger prawns, sautéed in butter with garlic, lemon juice, black pepper and chipotle, served with dressed salad and crusty hobbs house bread
Starter – 4 crevettes

Main – 8 crevettes & portion of skinny fries

 

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 available

 

M A I N S

THE PIE – 13.00

Multi-award winning handmade little beauty with a shortcrust pastry case and classic puff pastry lid loaded with chunky filling served with chunky chips or creamy mashed potato and a little churn of appropriate homemade gravy …… We’ll inform you of todays Pie choice

THE STEAK – 19.00

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, roasted herbed cherry tomatoes (gf*)

 

THE CHICKEN – 14.00

Free range english chicken breast marinated in cajun spices and chargrilled in the PIRA*
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*)

THE DUCK – 17.00

classic french slow cooked duck leg confit 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 in the PIRA*, toasted brioche bun, skinny fries, relish on the side

Blue burger – stilton cheese, crispy smoked dry cure streaky bacon with horseradish mayonnaise on the side to add to your liking (gf*)

 

Bbq burger – monteray jack cheese, crispy smoked dry cure streaky bacon, dill pickle and bbq sauce (gf*)

 

Halloumi & mushroom  – portobello mushroom, pan fried halloumi cheese, mayonnaise, lettuce and chipotle chilli jam (v & gf*)

 

WHITBY SCAMPI – 13.00

finest whole langoustine tails in a light and crispy batter, chunky chips, petit pois and our traditional homemade tartare sauce

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

OPENING TIMES

SUNDAY EVE - TUESDAY

CLOSED

WEDNESDAY - SATURDAY

12pm – 2pm

6pm – 10pm

SUNDAY

12pm – 3pm

 

FOOD SERVICE 

LUNCHTIME

12pm - last orders  at 1.45pm

EVENING

6.30pm - last orders at 8.30pm

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ADDRESS | White Horse Inn, Abbots Causeway, Mark, Somerset TA9 4LT  

TEL | 01278 641234