Dining at Dunster Castle Hotel – Closed at the moment, but we will send you a list of eateries in our village, all withing a short stroll. Guests are welcome to use our bar/restaurant area to drink their own favourite tipple or even a takeaway. We’ll provide you with all you need and also do the washing up!
Your Dining Experience
Dining at Dunster Castle Hotel is a casual yet elegant experience. From Monday through to Saturday our evening menu consists of a small yet perfectly formed selection of dishes. Our Head Chef, Joseph Roach, incorporates 3 elements in our menu – seasonality, provenance, and innovation. Our menu changes regularly to reflect the ingredients’ optimum flavour, which ensures the dish shines whatever time of the year. Local ingredients are used where possible to showcase the finest ingredients that the West Country has to offer. Where better in the world to try the finest Porlock Oysters, Jaw achingly tasty Cheddar or hand pressed scrumpy! Finally our chef adds the innovation to the mix making sure to surprise and delight the palette.
On Sundays we serve our ever popular Sunday roast (Just like your mother wished she could make!) from 12 midday through to 8-30pm. We serve roasts using the finest local meats and vegetables (at least 7!) with all of the trimmings for £12 and for under 11’s it’s just £6 for a half serving. Typically, vegetables will include roasted potatoes and parnips, Chantenay carrots with honey & rosemary, steamed broccoli & cauliflower, diced swede, red cabbage sauteed in scrumpy, as well as homemade stuffing, Yorkshire pudding, and thick gravy for all.
In addition to some regular menu favourites the restaurant serves a selection of the tastiest steaks in the West Country. All of our beef is sourced from grass fed West Country cattle that can be traced to the individual field where they roamed. The Juicy 10oz rib-eye, lean 6oz fillet, or the jaw-dropping welcome return of the 20oz T-bone, are all quickly seared brown on their 1st stage of cooking and rested for a minimum of 15 minutes. This 2nd stage is where the most important cooking takes place. The steak gently warms through and delivers the tastiest succulent steak possible. Not a sous vide* in sight! Finally your steak is brought back to a hot pan with butter and recooked using a process called arroser. This is where your steak is finished to your desired taste by basting with the hot butter. Whether Blue or well done, your steak will be served at your table to perfection!
*That steak that has a strange liver like texture is pre-cooked en-mass in bags in warm water and finished off on a grill or hot pan so as to save time in service.