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 Lunch MENu
S T A R T E R S
& L I G H T B I T E S
PARFAIT – 6.50 / 10.00
Smooth chicken liver parfait, toasted bread, dressed salad & chutney
STARTER PORTION - 6.50
MAIN MEAL LARGER PORTION with extra toast & salad - 10.00
PRAWN COCKTAIL – 7.50 (GF*)
Luxury royal greenland prawns, homemade marie rose & cognac sauce finished with a large crevette & served with fresh bread
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
M A I N S
FRESH CORNISH COD – 15.50 (GF*)
beautifully fresh. served in a crispy light panko crumb, chunky chips, petit pois & homemade tartare sauce
WHITE HORSE PIE – 14.00
shortcrust pastry case with a puff pastry lid and our full flavoured filling of the day, green veggies, chunky chips or buttery mash
HAM 'N' EGGS – 11.00 (GF)
roast sliced ham from free range pigs, chunky chips, 2 fried burford brown eggs, petit pois & piccalilli
WRAPS – 11.00
your choice of filling in a soft tortilla wrap, skinny fries & dressed salad garnish
- chicken caesar with ‘flamin’ hot’ fried battered chicken fillet pieces & parmesan caesar salad
- mushroom & halloumi with pan fried somerset abbots leigh halloumi cheese & portobello mushroom, mayonnaise, sweet chilli sauce & cos lettuce (v)
CROQUES – 11.00
The classic french hot sandwich – a dijon mustard béchamel with cayenne & tabasco, gruyere cheese, layered & baked until golden, skinny fries & dressed salad garnish
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
S A L A D S
Fresh dressed house salad with extras of your choice
- grade A stilton, walnut, pear & ham - 13.00 | or leave off the ham - 11.00 (v)
- shaved roast aberdeen angus sirloin of beef, sliced baby beetroot, crumbled cashel blue cheese - 13.00
royal greenland prawns, homemade marie rose & cognac sauce finished with a large crevette - 13.00
P L O U G H M A N S
traditionally served with appropriate pickles and crusty hobbs house bread
- one item – 11.00
- two items – 12.00
- all three items – 13.00