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 - £3.95

Smoked Chase Vodka BBQ Ribs
Crackling & Hunstrete Apple Sauce
Hock Eggs & Colman's Dressing

BATH BITS - £3.95

Honey & Mustard Chipolatas
Bacon Jam on Olive Toast
Crispy Oyster Mushrooms

GARDEN BITS - £3.95

1833 & Lemondrop Chilli Tomato Puffs
Olives, Beetroot & Pickles
Swiss Chard & Silver Onion Quiche

STARTERS OR BIGGER!

Chargrilled Wooley Park Farm Quail
Lovage Yoghurt & Watercress £8/£16

Bartlett's Hampshire Bresaola
Wood Oven Roasted Peppers & Genovese Basil £8/£16

Pensford Ham Hock Terrine
Tomato Chutney & Nasurturium £7

A Pinch of Salt's Cured Meats
Bertinet Sourdough, Chutney & Pickles £9/£18

James Golding's Home Smoked Organic Salmon
Somerset Cider Dressing £9/£18

Wood Fired Oven Pitta Bread
Wooley Park Farm Duck & Old Winchester £8

MOSTLY PICKED THIS MORNING

Roasted Yellowstone Carrot
Pineapple Mint Hollandaise £6/£12

Smoked Tomato & Rosary Goat's Cheese Risotto
Homegrown Lovage £8/£16

Today's Kitchen Garden Salad
Par-cel Herb Salsa £8/£16

Preserved Tomato Salad
Garden Alliums & Cows Milk Burrata £8/£16

Grilled Hunsrete Courgettes
Basil & Almond Pesto £7

Fran's White Onion Soup
Rapeseed Oil & Herb Croutons £6

 

THE MENDIPS

Bartlett's 35 Day Aged 8oz Sirloin Steak
Thrice Cooked Chips, Garden Salad & Bernaise £25

Hand Picked Fowey Port Dressed Crab
Chips, Salad & Wild Garlic Mayo £18

Pan Fried Fillet of Lizard Peninsula Turbot
Spring Cabbage, Sour Onions & Crab Sauce £21

Chargrilled West End Farm Pork Cutlet
Minted Potato Salad & Fruit Cage Currant Sauce £18

Fillet of Plaice from Gillan Harbour Day Boats
Lemon Butter Sauce, Ruby Chard & Monk's Beard £17

GARDEN SIDES - £3.95

Buttered Heritage Carrots
Roast Turnips & Swede
Thrice Cooked Chips
Wild Rocket & Radish Salad
Chargrilled Leeks & Bacon
Beetroot Slaw
Crispy Tobacco Onions

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

Flat breads on the terrace

Straight from our wood-fired oven we have delicious flat breads to water your taste buds. What a great way to relax on a summer afternoon, with a glass of wine (or two)!

Available 12pm to 5.30pm. No need to book a table.

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.