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 - Pork & fennel salami 4.50
Roast tomato soup, truffle cream & black olive roll. 6.50 V
Chicken liver parfait with cider jelly, house chutney & toasted sourdough 6.50
Lopen farm warm pumpkin salad with fresh goats curd, garden leaves & sweet mustard dressing 6.50 GF V
Smoked mackerel pâté with toasted English muffin, pickled cucumber & garden radish 8.00
Crispy salt & pepper squid with fennel & orange salad, chilli caramel & aioli 7.00
Roast pork belly with black pudding & barley croquette, celeriac & apple crush, cavalo nero & pancetta 16.00
Hand rolled pappardelle with field mushroom ragout, sourdough & walnut crumb, parmesan & truffle 14.00 V
6oz ground rib burger with tomato relish, ogleshield cheese, onion rings & fries 13.00
Beer battered, day boat Cornish haddock, chips, crushed peas & tartare sauce 15.00
Roast hake with sautéed squid, shellfish sauce, charred spring onions & crispy potato galette. 17.50 GF
30 day salt aged 10oz rump cap steak, red wine and roasting juices sauce, grilled field mushroom & cherry tomatoes served with house chips 23.00 GF
Chopped salad, Caesar dressing, chives & croutons 3.00
House chips 3.50
Buttered pointed cabbage 4.00
Lunch time only
All served with fries
Longman’s mature cheddar ciabatta, with tomato chutney & lettuce served with fries 8.00 V
Parma ham & mozzarella, pesto & sundried tomato ciabatta served with fries 9.00
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
Baked apple & vanilla custard tartlet with poached blackberries, Somerset Cider Brandy ice cream 6.50
Butter milk panna cotta with poached plums & warm madeleines 6.50
Smashed chocolate brownie, milk chocolate mousse, praline parfait & toasted almonds 6.00
Selection 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.
Bath Blue – Somerset
A classic blue veined cheese. Ripened for eight to ten weeks to give a creamy blue veined taste and a characteristic, clean aroma. Bath Blue has been likened to Stilton.
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