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The Restaurant


The 60 seat restaurant offers excellent food using the finest fresh produce, seasonal specials, classic dishes and an exciting fusion of local produce and seasonings from around the world.

Head chef Colin Nash and his team have been recognized by the AA good food guide,local and national food critics and the Egon Ronay Guide for their culinary expertise and awarded Two AA Rosettes for 2008-9 - 2009 -10,11 and now 2012-13


We are also blessed with local hunters and fisherman which help with our seasonal local produce from ceps to deer and seabass.You couldn't get fresher if you tried!

Whichever culinary experience you’re looking for, you are assured of freshly prepared food,good service with restaurant manager Katy Davies and her team complemented by an extensive wine list.

The hardest part is deciding between our traditional old favorites and our exciting specials, such as Pan fried local sea-bass or rabbit pie with prunes and mashed potato.

And if you like a sweet ending to your meal,
you'll find it hard to resist the egg and soldiers suprise or the syrup sponge and custard. The Artisan Cheese Board is for real cheese lovers accompanied by the chefs own pickle.

Chefs Colin,Tom,Andy and Pam are very proud of the food they produce and hope you will share their excitement when you dine with us.

Our philosophy is simple, whether you eat for fun or for fuel we intend to make your experience a satisfying one.

Have a look at some of our old and new photos below




AA awardspumpkin soupfish in saffron broth

Asparagus with Gnocchitonka bean panna cottaprofiteroles and raspberrys

soda breadchef colin nashready for scallops

Dan the Bar Managermusselshalibut

summer in the chefs gardenThe Smokerseafood salad

VegetablesParty TimeBread Basket

MoussakaNigelRare breed saddlebacks

saladcreme bruleescallops

WHY eat seasonal food ?

There are a number of good reasons to eat more local, seasonal food:

to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat

to avoid paying a premium for food that is scarcer or has traveled a long way

to support the local economy

to reconnect with nature's cycles and the passing of time

but, most importantly, because seasonal food is fresher and so tends to be tastier and more nutritious


A few words from the chef

Each season brings us wonderful produce local and far away. The quality excites us in the kitchen from butternut squash, pumpkins and local lobster to tonka beans from venezuela. The list is endless and gives us so much to play with. One of the pleasures of being a chef.And when we get the same feedback from our customers we feel content that we have felt that connection and traveled the same journey to what can only be described as a journey well visited. Good food is our life , its important we share it with people that feel the same way.How many times have we been told that you only get out what you have put in, it has to be the same with food. The real food in life has to be good for you. And you know what you are eating. You only have one life so eat real food and we will continue to make it taste good, We love doing it for you !

thanks for joining us- Colin Nash



Whether it's a fine dining experience you want or simply a drink and a chat, we look forward to welcoming you. - Danny, General Manager
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