Restaurant

Progressing our mission of ‘Delighting the Senses’, we have focussed extremely hard on the food & drink we offer our guests.

Variety without compromising quality was the brief to our Head Chef Lauren Smith.  Lauren explains, ‘A lot of chef’s focus upon the combination of tastes of a dish and produce a technically powerful dish that hits the mark.  John and Lisa wanted us to produce the same tasty dish, but with a brief to deliver from the raw ingredients to the customers’ pallet, consistently, time after time.  We spent several months refining dishes and produced a menu that is varied enough to deliver to even the most complex of tastes, but is also compact enough to deliver the dishes concept time and time again’

Ingredients on our menu have the finest provenance.  Local wherever possible often with an eclectic twist.  Locally sourced fish is combined with lime leaves, galangal, lemongrass, garlic, and chillies and served with a mango salsa and coriander salad to produce a dish that would grace any Thai beach restaurant. Scotch eggs, with the yolk deliciously soft to be mopped up by the perfectly seasoned meat and panko breadcrumbs.

Of course, we would be foolish not to add customers’ favourites to our menu. ‘Take a great dish and make it better’ the brief – and this we did.  Cod and chips as well as steak & chips make an appearance on the menu.  We asked our customers what they wanted and they told us.  ‘A lighter tastier batter on the fish’ so we responded by lightening the batter with Otter ale and a strong whisk.  The result is indeed lighter and so much tastier.  The peas are mushed with a little mint and the chips are triple cooked.  Blanched to reduce the starch and partly cook the potato, then due to the thickness of the chip they are cooked through with a lower temperature oil, finally, they are crisped to perfection in a high temperature oil just before serving.

Of course, we would be foolish not to add customers’ favourites to our menu. ‘Take a great dish and make it better’ the brief – and this we did.  Cod and chips as well as steak & chips make an appearance on the menu.  We asked our customers what they wanted and they told us.  ‘A lighter tastier batter on the fish’ so we responded by lightening the batter with Otter ale and a strong whisk.  The result is indeed lighter and so much tastier.  The peas are mushed with a little mint and the chips are triple cooked.  Blanched to reduce the starch and partly cook the potato, then due to the thickness of the chip they are cooked through with a lower temperature oil, finally, they are crisped to perfection in a high temperature oil just before serving.

Our steaks are the finest Rib-eyes and fillets cooked to our customers preferred temperature and rested to ensure that it reaches the customer at the optimum condition ready to be eaten with yet again, our chefs’ triple cooked chips and some tasty beer battered onion rings and chestnut mushrooms.

Our steaks are the finest Rib-eyes and fillets cooked to our customers preferred temperature and rested to ensure that it reaches the customer at the optimum condition ready to be eaten with yet again, our chefs’ triple cooked chips and some tasty beer battered onion rings and chestnut mushrooms.

Belly pork is perhaps the tastiest of the meats if cooked correctly.  We take the whole belly and confit it in a low temperature oil for 8 hours. Before serving to our customer the crackling is formed by searing under a salamander.  It’s served on savoy cabbage with a buttery fondant potato a swirl of Bramley gravy as well as some Bramley apple sauce. It can’t be bettered for taste.

Desserts are well thought out and, as with all of our dishes, are made from scratch using the finest locally sourced ingredients. Maybe you fancy the sticky toffee pudding made from muscavado sugar and dates.  Or you could try our rich golden syrup pudding served with clotted cream ice cream, crunchy hazelnut praline and warm caramel sauce.  Even something lighter like our Limoncello drenched posset.  Whatever dessert you choose the taste will put a smile on your face.

Coming from Somerset, the home of possibly the world’s favourite cheese – Cheddar, we had our work cut out to make sure our cheeseboard reflected the counties great reputation.  Our soft cheese could only be the rich and creamy Somerset brie, for blue it had to be the unctuous Exmoor Blue.

Now for the star of our cheeseboard – Godminster Organic Vintage Cheddar.  Possibly the best Cheddar ever to come out of Somerset.  Jaw achingly good that is great on its own or with a little of our Balsamic and courgette chutney.

Dietary Requirements

All of our dishes, where possible, are cooked freshly and are usually able to be adjusted to suit dietary requirements.  We have gluten free dishes as well as indications on the menu where the dish can be gluten adjusted.  If you prefer your dishes meat free then ask your server to mention it the chef and if possible will be glad to help.  Thai salmon without the salmon is still an extremely tasty and nutritious meal with extra rice noodles – just ask.