We are delighted to be listed as a “hidden hotspot” and a “higher member” in the latest addition off the Trencherman’s Guide.

Rick Stein describes it as ‘a guide with teeth’ due to the strict entry criteria that restaurants must meet in order to be included.

If you would like to read our online listing you can find it HERE.

If you would like a hard copy of the guide, it really showcases an excellent selection of South West hospitality, they are available from the bar.

We have recently introduced a new selection to our lunch menu, available Wednesday to Saturday.

In addition to our excellent-value prix fixe menu and pub classics, we now have a selection of snacks- ideal for a lighter lunch, a quick bite with a cold drink or sharing among friends

Our new snack offering will include dishes such as:

• Tomato Arancini
served with arrabbiata sauce and Parmesan.

• Hash Brown
topped with a softly set hen’s egg and smoky bacon jam. 

• Cod Goujons
with curry sauce and fresh coriander.

• Cheese on Toast
Baron Bigod cheese melted over toasted treacle soda bread, apricot marmalade.

Designed and baked by our brilliant pastry chef Amy, this dessert is a celebration of early summer: an elderflower cream & macerated strawberry tart, served with a delicate strawberry gel and elderflower gin sorbet.

The strawberries are freshly picked from Forde Abbey’s fruit farm, just a few minutes up the road – their pick-your-own is well worth a visit if you fancy gathering a punnet or two yourself. The elderflower comes from our own trees, handpicked at their most fragrant.

This is a dish that speaks of place and season, crafted with care and creativity by Amy. Light, floral, and beautifully balanced – the perfect end to a summer’s meal.