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 Lunch MENu

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
 

PARFAIT – 10.00

A lunch sized portion of fine, smooth chicken liver parfait, toasted hobbs house bakery bread, dressed leafy & beetroot salad and chutney on the side

 

SMOKED SALMON MUFFIN – 10.00

Creamy free range burford brown scrambled eggs, loch fyne smoked salmon, english toasted muffin, dressed rocket garnish

 

HAM 'N' EGGS – 11.00

Roast sliced ham from free range english piggies, chunky chips, 2 fried lovely burford brown eggs, petit pois and country style piccalilli (gf)

 

WHITBY SCAMPI – 13.00

Finest whole langoustine tails in light crispy batter, chunky hand cut chips, homemade chunky tartare sauce and petit pois

 

WRAPS – 11.00

Your choice of filling in a soft tortilla wrap with skinny fries and mixed leaf salad garnish

Chicken Caesar - with ‘flamin’ hot’ fried battered chicken fillet pieces, caesar salad and parmesan cheese

Halloumi - with fried somerset abbots leigh halloumi cheese, mayonnaise, thai sweet chilli sauce and cos lettuce (v)

 

CROQUES – 10.00

The classic french hot sandwich – a dijon mustard béchamel with cayenne & tabasco, gruyere cheese, layered & baked until golden, served with salad & crispy skinny fries

Monsieur - with smoked ham

Forestiere - with mushrooms (v)

ask to make either of these croques a “madame” by adding a fried burford brown egg on top for 50p

SANDWICHES

thick crusty hobbs house bakery, tv’s “fabulous baker boys”, white or granary bread served with a salad garnish

 

- Local Vintage Cheddar Cheese – 7.00 (v)

- Local Free Range Roast Sliced Ham – 7.00

- Royal Greenland Prawns in homemade Marie Rose Sauce made with Cognac – 8.00

- Loch Fyne Smoked Salmon and Cream Cheese – 8.00

- Aberdeen Angus Roast Sirloin of Beef – 8.00 (when available)

SALADS

fresh, dressed house salad served with white or granary thick crusty hobbs house bread & homemade coleslaw

- Local Vintage Cheddar Cheese – 10.00 (v)

- Roger Wilkins’s Stilton Cheese & Caramelised Walnuts - 11.00 (v)

- Local Free Range Roast Sliced Ham – 10.00

- Royal Greenland Prawns in homemade Marie Rose Sauce made with Cognac – 11.00

- Loch Fyne Smoked Salmon – 11.00

- Aberdeen Angus Roast Sirloin of Beef – 11.00 (when available)

PLOUGHMANS

traditionally served with appropriate pickles and crusty hobbs house bread

- one item – 11.00

- two items – 12.00

- all three items – 13.00

- Local Barber’s Farmhouse Vintage Cheddar Cheese (v)

- Local Free Range Roast Sliced Ham

- Roger Wilkins’s famous Stilton Cheese (v)

Add a portion of chunky handcut chips or skinny fries for £3.50

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