Philosophy
Our kitchen is truly ingredient led.
Wherever possible, our meat is reared and butchered in house so that we can make use of the whole carcass, including the unusual cuts. Our family farm, Fowlescombe Farm produces organic, rare and heritage breed beef, lamb and pork to the highest welfare, environmental and quality standards.
We also source the freshest fish and seafood and grow our own organic vegetables, ensuring our menus perfectly reflect the changing seasons.
Flavour
We like to work with what the land and sea gives us at this very moment in time.
It might be Shorthorn beef from our farm, fish caught a few hours ago just along our Devon coast, or handfuls of garden rosemary woven through this autumn’s artichokes.
Whatever is on the menu today, we promise it’ll be as fresh as can be, delicious and just a little fun.
Menus
Autumn brings people to the Millbrook in all sorts of ways. A quick pint after work that turns into dinner. The end point after a coast path ramble, boots muddied and appetite big. A Saturday night in South Pool with nowhere else to be.
The menu fits that rhythm. There are smaller plates for dropping by, bigger dishes for settling in, and a few things designed for the middle of the table, like whole roast chickens and a Lancashire hotpot for two. There’s squash with goat’s curd and pickled walnuts, and Beesands scallops with ’nduja crumb. Partridge with red cabbage. John Dory with clam chowder. Autumn here means food with a little more weight to it, still led by the same simple rule: good produce, cooked well.
And, in any season, our Sunday roasts remain a highlight of the week.
Bookings
Reservations for up to 6 people can be made online up to 2 months in advance.
For large group bookings, call us at the pub on
01548 531581