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


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

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

Ham Hock and Black Pudding Hash

Ham Hock and Black Pudding Hash

with Fried Duck Egg

Shopping list

400g new potatoes
1 onion, thinly sliced
A knob of butter
100g salt beef or shredded ham hock
100g black pudding, finely diced
3 tbsp chopped flat leaf parsley
½ tsp celery salt
1-2 tsp Worcestershire sauce
Plain flour, for dusting
2-3 tbsp sunflower oil, for frying
4 duck eggs or large free-range eggs
1 ½ tbsp olive oil
1 ½ tbsp rapeseed oil
1 tbsp white wine vinegar
1 ¼ tsp Colman’s Mustard
Pinch of sugar
Juice of ½ a lemon
4 large handfuls of pea shoots


  1. Boil the potatoes until tender. At the same time, gently cook the onion in the butter till softened and caramelised. Drain the potatoes and crush them with the back of a fork.
  2. Mix together the crushed potatoes, caramelised onion, ham hock, black pudding, parsley and celery salt. Season with Worcestershire sauce to taste.
  3. Divide the mixture into four equal amounts, and using lightly floured hands, shape into patties. Chill in the fridge for 30 minutes.Make a dressing by whisking together the olive and rapeseed oils, vinegar, mustard, sugar and lemon juice. Season to taste.
  4. Heat 1 tbsp sunflower oil in a large, non-stick frying pan over medium heat. Fry the patties, in batches, for 2-3 minutes on each side, until crisp and golden on the outside and hot through to the middle. Add a little more oil as needed.
  5. Keep the patties warm while you fry the eggs. Toss the pea shoots in the dressing. Serve each hash pattie topped with a fried egg and the peashoot salad.