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 tender hogget or Shorthorn beef from our farm, freshly-caught fish from our local coastline, or foraged handfuls of wild garlic woven through this season’s new potatoes.
Whatever is on the menu today, we promise it’ll be as fresh as can be, delicious and just a little fun.
Menus
We’ve returned to our roots with a new spring menu that is all about good produce cooked well. Spiced Nduja scotch egg that pairs perfectly with a pint. Braised lamb and leek pudding with new potatoes flavoured with wild garlic from the farm’s woody edges. The pork chops from our Tamworths that went down well with winter roasts, reimagined for spring with spiced harissa butter and charred cabbage.
Sharers return too. Sharing steaks and whole fish that aren’t designed for a quick lunch for the settling in, opening a second bottle of wine, and forgetting tides and time exists.
And of course Sunday roasts are still a highlight of our 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