It all starts in our Kitchen Garden

one-of-a-kind experience

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.

Sample Menu

PIGGY BITS - £3.50

Venison & Pork Sausage Roll
Crackling & Hunstrete Apple Sauce

STARTERS AND SMALL PLATES

Slow Cooked Crispy Pig Cheek
Piccalilli & Wild Chive Dressing £6/£11

Potted Madgett’s Farm Duck
Rhubarb Chutney £7/£13

LITERALLY PICKED THIS MORNING

Garden Kale, Rocket & Tor Cheese Salad
Beetroot & Shallot Dressing £6/£11

Purple Mizuna, Garden Pickles & Chargrilled Chicken
£7/£13

 

THE MENDIPS

“Kentucky” Fried Wild Rabbit
Carrot Puree £15

35 Day Aged Ribeye of Ruby Red Beef
Triple Cooked Chips & Béarnaise Sauce £22

GARDEN SIDES - £3.50

Crispy Tobacco Onions
Chicory & Walnuts

PUDDINGS - £7.00

The Pig’s Apple Pie
Somerset Brandy and Walnut Ice Cream

New Season Forced Rhubarb Mousse
Poached Rhubarb & Ivy House Farm Buttermilk Sorbet

Get Togethers

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.

Find out more

Pig cheek and garden leek risotto

Pig cheek and garden leek risotto

Shopping list

Ingredients
100g Butter
1 Onion, chopped
2 sprigs Thyme
250g Arborio risotto rice
A splash of white wine
2 litres chicken stock, kept simmering
50ml Double cream
100g, grated Old Winchester cheese or parmesan
10 slices of pig cheek or ham
2 leeks
Bunch of Flat-leaf parsley
Olive oil

Method

  1. Melt 25g of the butter in a thick-bottomed pan. Add the onion and thyme and cook until soft. Then add the rice and cook, stirring for 2-3 minutes. Add the white wine and simmer until reduced.
  2. Slowly start to add the stock and keep cooking on a low/moderate heat until the rice is al dente. (You may not need all the stock).
  3. Heat 2 Tablespoons of the olive oil in a medium saucepan over medium/low heat. Add the leeks and cook until soft but not browned, about 5 minutes.
  4. Add the parsley stalks, a little chicken stock, salt and pepper. Turn the heat up to medium/high, bring them to a boil.
  5. Pour the contents of this saucepan into to a blender and purée – add more chicken stock if the mixture appears too thick.
  6. Mix the leek puree, cream and cheese through the risotto rice. Finish with butter, salt and pepper.
  7. To serve, arrange the pig cheek on top, sprinkle over some parsley and drizzle with a good-quality olive oil.