The Bedford Arms menu is available both in the restaurant and the comfortable bar whilst the gardens are also popular with diners during the summer months. Seasonal menus are supplemented each day with blackboard specials and are a combination of long established favourites - such as local pork and leek sausages with rich onion gravy, traditional pie and beer battered cod, hand cut chips and mushy peas - contrasted with modern international dishes which head chef Chris Cloonan and his young energetic team have created.
All dishes feature fresh seasonal vegetables and the pan-fried sea bass with aubergine caviar, braised baby vegetables and pomme gallette was an excellent example of a light healthy approach, whilst the confit of duck with white bean cassoulet and a truffle sauce had rich echoes of a European bistro. Grilled calamari with toasted pine nuts and lemon parsley dressing, and grilled halloumi with chilli squash chutney, brought with them evocative Mediterranean tastes.
The kitchen produces many varieties of its own daily baked bread, and diners will find it almost impossible to forego the home-made ice cream, sorbets and sweets which are rich in texture, luscious in taste and a colourful tableau of sinful pleasures; they also serve as a final reminder of the flair and passion for food and friendly enthusiastic hospitality you'll find at The Bedford Arms.