Our kitchen creates refined comfort food focusing on locally sourced, seasonal ingredients, cooked with skill and passion.
Modern British cooking influenced by the continent, where you will find old classics and new creations.
Olives 3.50 - Spiced Almonds 2.50
Jerusalem artichoke soup with trompette mushrooms, artichoke crisps & chives 6.00 V GF
Chicken liver parfait with cider jelly, house chutney & toasted sourdough 6.50
Baked beetroot with whipped goat’s cheese, truffle & hazelnut pesto & elderberry vinegar 6.50 GF V N
Slow cooked pork scrumpet with fried quail’s egg, homemade brown sauce & apple, mustard & endive slaw 7.00
Crispy salt & pepper squid with fennel & orange salad, chilli caramel & aioli 7.50
Roast pheasant with braised leg stuffed onion, field mushroom & chestnut puree & sautéed spätzle 15.00
Roast pumpkin risotto with Chantelle mushrooms & parmesan 14.00 V
6oz ground rib burger with smoked bacon, tomato relish, ogle shield cheese, onion rings & fries 14.00
Glazed feather blade of beef with bourguignonne sauce, honey glazed carrot, mash potato & red kale 17.00 GF
Beer battered, day boat Cornish haddock, chips, crushed minted peas & tartare sauce 15.00
Roast cod with St Austell Bay mussels & cider sauce, herb gnocchi & confit leeks 17.50
30 day salt aged 10oz rump cap steak, red wine and roasting juices sauce, grilled field mushroom & onion rings served with house chips 23.00
Parmesan & truffle chips 4.50
House chips 3.50
Mash Potato 3.50
Seasonal greens with toasted smoked almonds 4.00
Lunch time only
All served with fries
Longman’s mature cheddar ciabatta, with tomato chutney & lettuce served with fries 8.00 V
Homemade fish fingers with tartar sauce & lettuce served with fries 9.00
Grilled sausage, onion marmalade & rocket ciabatta served with fries 8.50
Vanilla crème brûlée 5.50 GF
Steamed quince sponge pudding with custard & nutmeg 6.50
Sticky ginger cake with poached pear & honey & stem ginger ice cream 6.50
Smashed chocolate brownie, milk chocolate mousse, hazelnut praline parfait & toasted almonds 6.00 N
Two scoops of homemade ice creams & sorbet served with brandy snaps 5.00
Vanilla, chocolate, blackcurrant, hazel praline, Somerset cider brandy & strawberry sorbet
Cheeses Board 9.00
Served with crackers, chutney and green apple.
Driftwood - Somerset
Driftwood is a fresh, lactic, log-shaped goat cheese with a distinctive lemon flavour and a silky smooth, thick texture.
Baronet – Wiltshire
A Reblochon style cheese using organic pasteurised milk. This rich buttery cheese has a washed rind which is washed regularly until it develops its distinctive colouring, maturing in 4 weeks.
Vale of Camelot Blue – Somerset
Made at North Leaze farm, north Cadbury, Somerset, using milk from their own herds which glaze on the pastures of the vale of Camelot. A deep blue veined, creamy stilton style cheese
Montgomery’s Cheddar – Somerset
Montgomery's Mature Cheddar is the epitome of traditional, handmade, unpasteurised Somerset cheddar, matured for 12 months has deep, rich, nutty flavours.
On a Sunday we serve a traditional Sunday roast along side other dishes from our menu.
Dry aged roast sirloin of beef 16.50
Roast pork belly with black pudding & barley croquette 15.00
Roast stuffed field mushroom with pumpkin & walnut. 13.00 V
All served with dripping roasties, Yorkshire pudding, roast carrots, broccoli, root veg crush & cauliflower cheese served with red wine & roasting juices gravy