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 – 3.50 (VG) (GF*)
Crusty hobbs house bread, with extra virgin tuscan olive oil & balsamic syrup for dipping
OLIVES – 3.50 (VG) (GF)
Mixed chalkidiki & kalamata olives, with red pepper, mushrooms & garlic marinated in herbs de provence
PITTA & HOUMOUS – 7.00 (VG*)
Pitta bread with houmous & mixed olives with feta
S T A R T E R S
PRAWN COCKTAIL – 9.00 (GF*)
Luxury, large royal greenland prawns, homemade marie rose & cognac Sauce finished with a large crevette & served with hobbs house granary bread
FLAMIN' CHICKEN – 8.00
Spicy batter coated chicken fillet pieces with peri-peri mayonnaise & frank’s original hot sauce, dressed salad garnish
SMOKED SALMON – 9.00 (gf*)
Severn & wye traditional smoked salmon, toasted bread, cream cheese, cucumber, dressed salad garnish & balsamic syrup
PARFAIT – 8.00
Smooth chicken & wild mushroom liver parfait, toasted bread, dressed salad garnish & chutney
v – vegetarian | gf – gluten free | gf* - gluten free adjustment available
M A I N S
WHITBY SCAMPI – 9.00 / 15.50
Finest whole, sweet langoustine tails in a light & crispy batter with traditional tartare sauce, served with dressed salad garnish
- 8 piece starter portion 9.00
- 12 pieces main meal portion (with chips/fries & petit pois) 15.50
FRESH OFF THE BOAT – 18.00 (GF*)
Fillet of fresh, line caught cod from Start Bay coated in a light & crispy panko breadcrumb served with tartare sauce, petit pois & chunky chips
PUB STEAK – 21.00 (gf)
10oz pure bred, dry aged, aberdeen angus sirloin from our award wining butcher, seasoned, chargrilled in our PIRA charcoal oven with chunky chips, petit pois, herb roasted beef tomato
- secret recipe ‘café de paris’ butter (gf) - 2
- creamy pink, green peppercorn & cognac sauce - 3
- classic red wine, mushroom & madeira jus - 3
CAJUN CHICKEN – 16.50 (GF*)
Our cajun marinated chicken breast chargrilled in the PIRA* served with skinny fries, parmesan caesar salad with croutons, homemade coleslaw & guacamole
GAMMON STEAK – 15.50 (gf)
Our cajun marinated chicken breast chargrilled in the PIRA served with skinny fries, parmesan caesar salad with croutons, homemade coleslaw & guacamole
WHITE HORSE SPECIAL DUCK – 19.50 (gf)
Mike’s traditional homemade french slow cooked duck leg confit with a crispy skin served with mash potato, steamed greens & a cherry sauce prepared with griottines & kirsch
WHITE HORSE BURGER – 16.00 (GF*)
Homemade exclusively from 100% sirloin & short rib course ground aberdeen angus mince, chargrilled in the PIRA oven, toasted brioche bun, skinny fries, relish on the side
- blue burger – grade A stilton, crispy smoked dry cure streaky bacon
- bbq burger – monterey jack cheese, crispy smoked dry cure bacon, dill pickle, bbq sauce veggie burger in a toasted brioche bun, skinny fries, relish on the side
- portobello mushroom (v) – halloumi, lettuce, pesto mayo, beef tomato
- falafel (vg) – lettuce, houmous, sweet chilli sauce, red onion
onion rings – 3.50
garlic mushrooms – 4.00
halloumi – 4.00
garlic bread – 4.00
chips/fries – 4.00
side salad – 4.00
cheesy garlic bread – 4.50
mash – 4.00
extra veg – 4.00
bread & butter – 3.00
parmesan mash – 4.50
extra sauce – 3.00
coleslaw – 3.00
extra gravy – 2.75
minted peas – 3.50
vg - vegan | V – vegetarian | GF – gluten free | GF* - gluten free adjustment 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