Food

Good Morning


Food is very important here- and Ann enjoys providing good freshly-cooked wholesome breakfasts.

You are invited to choose from a very extensive variety of cereals, muesli, grapefruit, prunes, yoghurts and porridge. Fruit juice as well as fresh fruit in season should tempt the palette!
Then a full English breakfast, or eggs - scrambled, poached or boiled, or maybe for a change a kipper.
Toast brown and white with a bottomless coffee or tea pot.

Lighter alternatives, such as croissants with jam or local honey are on offer too.

Packed lunches are available for walkers if required - and to end a perfect day -enjoy a cosy candlelit dinner with a bottle of wine by a roaring log fire in the autumn and winter, or listen to the birdsong in summer!

Vegetarians and special diets are well catered for with prior notice, and local produce is used whenever possible.

The dining room has separate tables and we are fully licenced.

We also have the luxury of our own spring water - an unlimited supply is here for you to enjoy.

Ann's Kitchen
“Informal dinners are just as romantic when the leaves
are golden brown as when they are spring green.”
(A. Sawday)
 
“Great hospitality - excellent food.”
(D.E. Southampton)
 
“Very friendly - wonderful food.”
(R.B. Bristol)
Candlelit Dinner

Dinner menus

Dinner is served at 7.30 pm . The four-course set meal (plus coffee) varies daily using the best available locally produced ingredients. Vegetarians and those with special dietary needs are well catered for with prior notice.
Food is very important here, and Ann prides herself on providing good wholesome meals, served sizzling from the Aga.

Below are just a few samples from an extensive repertoire.


Some tasty starters

Dunkery Nettle Soup
A delicate flavoured soup served with a granary roll.

Exmoor Salmon and Smoked Trout Pate
With watercress garnish and melba toast.

Grilled Grapefruit Soaked in Red Wine
Topped with demerara sugar served hot.

Egg and Tuna Fish Mayonnaise
A light starter served with rocket salad.


Ideas for mains

Roast Free Range Chicken
Chipolata sausage, bacon roll and homemade stuffing.
Crunchy Aga roast potatoes, cauliflower cheese,
roast parsnips, lightly cooked carrots and sprouts.

Steak Kidney and Mushroom Pie
Served with featherlight puff pastry.
Creamed potato, lightly steamed calabrese
and baby sweetcorn.

Local Pollock
Delicious sea fish only caught in the West Country.
Cooked simply grilled and served with lemon.
Complimented with game chips, french beans
and salad garnish.

Somerset Pork in Cider
Roast leg of pork cut into thick slices,
finished with a wild mushroom and cream sauce.
Served with fresh vegetables of the day.


Yummy puddings

Chocolate Roulade
Melt-in-the-mouth chocolate sponge,
with whipped cream and fresh green grapes.

Whortleberry Meringue
Homemade meringues
filled with berries from the moor
and thick Devon cream.

Exmoor Apple Pie
A delicious desert with apples cooked in cider,
spices and sultanas covered in light pastry
served warm with clotted cream.