Join us for a bite to eat

Quite simply, we’re very proud of our food. Our approach to our menu, reflects our ethos – do the simplest things brilliantly well. Our daily specials reflect seasonal variations in produce where our chefs can experiment with the best locally available, including wonderful game through autumn and winter. Our main menu champions local dishes and heritage in most cases with a contemporary twist. Long live the Gastropub!

Something for everyone

Our menu is designed to offer something for even the most discerning palate. Fancy a light snack to share, our loaded sharing platters are great for lunch with a nice glass of wine. Or maybe a little snack to keep the wolf from the door, like crispy squid rings with whitebait or a smoked salmon Niçoise salad perhaps.

Looking for something a bit more substantial? We have a great selection of “Gastro” mains as well as the pub favourites that you would hope to find – all cooked with the same care and attention.

Little people are well-catered for too, and you won’t find any nasty ‘cook from frozen’ meals for them – proper food, just slightly smaller portions, and if they are really hungry, perhaps they’d like to share a gourmet pizza, hand made and stone-baked to perfection.

Our chef is happy to cater for specific dietary requirements so if you are looking for gluten-free, vegetarian or anything else for that matter, please do ask and we will always try to exceed your expectations.

Our Menu

Following is our current à la carte menu – we think you’ll agree there’s something for everyone.

Nibbles & sharingSaladsstartersfrom the stovefrom the grill & smokersidesPub FavouritespizzalunchChildren’s menuDessert & Cheese

Nibbles & Sharing

Mixed pimento olives (vg)

with peppers, garlic and pickles 4.00

Crispy stone-baked pizza bread (vg) with garlic and thyme 5.00

add caramelised red onion and mozzarella (v) 1.50

Box-baked camembert (v) with garlic and rosemary camembert for two

with warm baguette and baton crudités 11.50

Salads

Available as a starter or a main

Aromatic duck salad (gf)

slow roast aromatic duck with leaves, cucumber & spring onions with our own 5 spice dressing 8.50 • 14.50

Smoked salmon & asparagus niçoise (gf)

classic niçoise salad with french beans, cherry tomatoes, black olives, peppers, new potatoes, egg, leaves & red onion 8.50 • 14.50

Asian beef salad tender beef strips

crisp leaves, julienne of crunchy vegetables gently warmed with sesame oil & seeds finished with a Thai marinade with a little lift of heat 8.50 • 14.50

Starters

Chef’s soup of the day (v)

warm crusty bread 5.50

Smoked salmon and crayfish salad

mustard dill crème fraîche and parmesan cheese straw 7.50

Crispy squid rings with whitebait

garlic aioli and lemon 7.00

Gnocchi with winter mushrooms (v)

cream sauce, wilted spinach, truffle oil, micro herbs 6.00

Duck parfait with gin and orange

Melba toast, plum sauce reduction 7.00

Home made fish cake

with poached hen’s egg and hollandaise 7.00

From the Stove and the Oven

Fillet of sea bass (gf)

crushed salt roasted new potatoes, wilted spinach, sauce vierge 16.00

Chicken saltimbocca

spinach, dauphinoise potato, chantenay carrots, sweet chilli & brie sauce 15.00

Baked lentil and bean cottage pie (vg)

with steamed market greens 13.00

Mushroom Wellington (v)

creamy leek sauce, roasted new potatoes, winter greens 14.50

Fillet of lamb wellington

boulangère potatoes, peas parisienne, heritage carrots, madeira sauce 19.00

Salmon teriyaki

egg noodles, bean sprouts, edamame beans 15.00

From the Grill

Exmoor beef, 28 day aged, served with triple-cooked chips, onion rings, mushroom and roast tomato, wild garlic butter or peppercorn sauce

Sirloin 19.50
Centre cut pavé of rump 18.00
Rib eye 18.00
Piri Piri deboned half chicken 14.50

skinny fries, salad,dry slaw, lime mayo

Sides

All 3.50

Triple-cooked chips (vg, gf)
Onion rings (vg)
Skinny fries (vg, gf)

(with cheese add 1.00 v)

Market vegetables (v)
Roasted sweet potato wedges (vg, gf)
Mixed house salad (vg)

Your favourites

Gourmet burger

crisp leaves, beef tomato, relish, onion ring, gherkin, triple-cooked chips, slaw 12.00

Add cheddar or stilton, 1.50 add smoked bacon 1.50, add smoked brisket 2.00

Rebellion beer-battered haddock

Triple-cooked chips, mushy peas, tartare sauce, wedge of lemon 13.50

Lamb shank shepherd’s pie (gf)

buttered cabbage, roasted heritage carrots 16.00

Treacle-glazed gammon ham, two free range eggs, triple-cooked chips (gf)

pot of mint buttered peas 13.00

Guinness-braised shin of beef pie

whole shortcrust pastry, buttered mash, steamed market vegetables, gravy 13.50

Smoked St Louis ribs (gf without sauce)

skin-on triple cooked chips, coleslaw, house bourbon sauce 16.00

Stone-Baked Pizza

We make and prove all our bases on site, using the finest 00 Italian flour.

All aglio (vg)

pizza bread with garlic and thyme 5.00
(add caramelised red onion and mozzarella (v) 1.50)

Tricolore (v)

tomatoes, mozzarella, oregano and basil 10.00

Salsiccia piccante

pepperoni, chorizo, tomatoes and jalapenos 12.00

Di capra (v)

goats’ cheese, red onion marmalade, tomato sauce, red peppers, pine nuts, fresh pesto and basil leaves 12.00

Quatro carne

chorizo, pepperoni, pulled pork, chicken and chilli 13.50

Pollo alla piastra

torn griddled chicken, herb-roasted tomatoes, Mediterranean vegetables 12.00

Lunch Sarnies

Mon-Sat lunch served on white or wholemeal hand-cut bloomer with crisps, dry slaw and leaves.

Trimmed cod fish fingers

with mayo and pot of our own tartare 6.50

Chicken triple club

bacon lettuce and tomato 7.00

Melted brie (v)

with peppers, red onion and mushrooms 6.00

Treacle-glazed gammon ham

with mustard, mayo and rocket 7.00

Children’s Menu

Proper chicken goujons

coated in breadcrumbs & served with skinny chips & peas 6.50

Chipolatas

creamy mash, rich sticky onion gravy (without onions by request) 6.50

Home-made fish fingers

skinny chips & peas 6.50

Penne pomodoro (v)

topped with cheese (v) 5.50

Gammon ham, Lacey’s free-range egg (gf)

skinny chips 6.50

Desserts

Sticky toffee pudding (v)

caramel sauce & vanilla pod ice cream 6.50

Chef’s crème brûlée (v)

homemade shortbread biscuit 6.50

Warm double chocolate fudge cake (v, gf)

with pouring cream 6.50

Orange and passionfruit tart

Berries, blackcurrant sorbet 6.50

Apple and blackberry crumble (v, gf)

with a pot of proper English custard 6.50

Eton mess (v, gf)

Fresh strawberries, raspberries and Laceys cream 6.50

Trio of ice creams (v)

Beechdean Farmhouse dairy ice cream – vanilla pod, Belgian chocolate, strawberry & clotted cream 5.50

Cheese & Dessert Wine

Artisan British cheese plate

Taw Valley mature creamy Cheddar, Tuxford & Tebbutt Blue Stilton & Trevarrian Cornish brie served with biscuits, Bara Brith cake, grapes & celery 8.00

Elysium, Black Muscat 4.00
Sauternes, Château Monteils, 2010 4.00

COFFEE

Cappuccino 2.50
Espresso 2.25
Double Espresso 2.80
Americano 2.25
Flat white 2.25
Decaf coffee 2.25

TEA

Pot of Traditional English tea 2.00
Pot of Earl Grey tea 2.00
Herbal teas 2.00
peppermint • green tea • camomile • mixed berry

NOTES

For groups of 6 or more, a discretionary service charge of 10% is added

Food Allergies and Intolerances. Before you order your food and drinks please speak to
our staff if you would like to know more about our ingredients.