We try and use local ingredients where possible, our philosophy is using produce that reflects the season. Our cuisine English with a Mediterranean accent.

Winter Tasting Notes:

With November just behind us and fabulous local partridge, pheasant now in season I’m really looking forward to including them on the menu.
Pheasant is such a delicious meat either roasted or stewed, so come on don’t let them die in vain! Organised pheasant shooting is hugely popular on Exmoor but the result is many birds really do end up buried in the ground, which is crazy when they are so cheap, just a couple of pounds for a bird.
Can’t wait for the first frosts to hit the fields. All the root veggies love a good frost especially swede which can be very “woody” at the moment. Sprouts are so much tastier after a good frost too so I hope there is a nice cold snap before Christmas. 

December Menu

To Begin              

           Fowey deep water mussels steamed with garlic, cream, white wine and fresh thyme £10.00

                 Pan cooked Exmouth king scallops, black pudding, pear puree and crispy parsnip £15.00    

Pressed ham hock terrine, poached quail’s egg, balsamic steeped button onions and our own spelt bread toast £9.00

Butterflied king prawn tails and avocado salad, pepper, lime and coriander salsa £13.00     

 Cornish line caught squid tossed in gram flour & deep fried, on wild rocket and garlic mayonnaise £10.00

Baked field mushroom Florentine with spinach, poached Braddock duck egg and a glazed cheese sauce £9.00


To Follow

Slow braised shin of beef, Jack Daniels & liquorice reduction, horseradish mash & garlic tenderstem. £19.00

      Pan roasted wild halibut steak, Parma ham crisp, Hollandaise sauce, roasted garlic cherry tomatoes & fries £25.00

      Roast free-range chicken breast, woodland mushroom linguini, parmesan and cream cheese roulade £20.00

Rosemary and garlic lamb rump, dauphinoise potatoes, fine green beans and bacon, redcurrant and mint reduction £22.00

Baked fillet of beef Wellington, port reduction, duchess potatoes and honey and sage roasted vegetables £37.00            

        Panko breaded curried monkfish, coconut, roasted red pepper & lemongrass sauce, okra & ginger basmati £22.00

Tempura vegetables, garlic basmati, sweet chilli dipping sauce, & an oriental noodle salad £16.00


To Finish

   Warm apple and sultana brioche and butter pudding, clotted cream and salted caramel sauce £8.00

  Vanilla creme brulee and candied strawberries £8.00

  Belgium chocolate torte, toasted macadamia nuts & crème anglaise sauce £8.00

Selection of Granny Gothard’s ice creams with either, warm chocolate sauce or raspberry coulis, and a tuille biscuit £7.50

         Cheese plate of local hard and soft West Country cheeses, toasted homemade walnut bread and Reeves relish £13.00

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We are closed over the Christmas period 23rd-26th Dec