Spring ‘24 Menus

We are so excited to be able to release our Spring 2024 menus, from this Thursday (14th March).

We had our annual visit from AA last week, who confirmed that we are still awarded our 2 Rosette. We have been striving for a third for some time - the previous inspector had advised that we were incredibly close to it! - and on this visit we were lucky enough to have the Head of Inspections. We used the opportunity to pick his brain on how best to improve.

He gave us some really useful feedback, including that the service is more relaxed than the food offering suggests, plus that dishes were a little more complicated that they needed to be. We will always find the balance of service/food difficult as staffing in hospitality generally is difficult and we are in the middle of a tiny village. This results in the more experienced candidates opting to work for bigger companies or in busier locations. We love the little team that we have, and we are always working on supporting them to improve, and yet we don’t always get it right all of the time.

We took his feedback on the food offering on board and have re-simplified flavours and elements of dishes, with the permanent additions of two different steaks and the reintroduction of three different roast meats (plus a veggie offering) every Sunday.

Please click here to see our new Bistro menu.
Please click here to see our new Tasting menus.

What Would Rory Have?

I would have:
- Nduja croquette, scallop roe
- Cured Boscastle trout, taramasalata, cucumber, sourdough toast
- Home smoked Anjou pigeon breast + pie, asparagus, macadamia (side of wild garlic mash!)
- Rhubarb + custard

What Would Claudia Have?

I would have:
- Panko Maldon oyster, nori salt, ponzu dressing
- Burrata, blood orange, fennel + radicchio
- 8oz West Country fillet steak (m-w), dripping fries, house salad, brandy + peppercorn sauce
- Baron Bigod, homemade truffle honey, fruit & nut toast