The Kitchen is overseen by Chef James Golding and Head Chef Kamil Oseka. Uncomplicated and simple British garden food, true to the micro seasons and influenced by the forest and coast, with the emphasis squarely on fresh, clean flavours.
What can't be grown in our Kitchen Garden, or in the extensive vegetable and fruit beds, is sourced locally - our further commitment to the 25 mile menu.
Venison & Pork Sausage Roll
Crackling & Hunstrete Apple Sauce
Slow Cooked Crispy Pig Cheek
Piccalilli & Wild Chive Dressing £6/£11
Potted Madgett’s Farm Duck
Rhubarb Chutney £7/£13
Garden Kale, Rocket & Tor Cheese Salad
Beetroot & Shallot Dressing £6/£11
Purple Mizuna, Garden Pickles & Chargrilled Chicken
“Kentucky” Fried Wild Rabbit
Carrot Puree £15
35 Day Aged Ribeye of Ruby Red Beef
Triple Cooked Chips & Béarnaise Sauce £22
Crispy Tobacco Onions
Chicory & Walnuts
The Pig’s Apple Pie
Somerset Brandy and Walnut Ice Cream
New Season Forced Rhubarb Mousse
Poached Rhubarb & Ivy House Farm Buttermilk Sorbet
Our old dining room can hold up to 22 people and will provide a relaxing atmosphere for work or pleasure.
Or get in the heart of the action and book the Chef’s kitchen table for 8 – 12 people.