British
0.5 miles
Standing at the foot of Cheddar's stunning gorge, Frank and Sue Farrell's restaurant is a destination eatery. There are no gimmicks here, just a tastefully decorated, intimate dining room serving a selection of choice dishes made from the finest ingredients Somerset has to offer.
The menu changes every six weeks to keep both regular diners and creative Frank happy, but you'll also find a selection of classic favourites. Frank's passion for all things grape-related is clear from the presence of a huge wine rack in the restaurant, and from the extensive wine list. After freshly baked warm bread rolls with garlic and herb butter, I started with fishcakes of Cornish fish and shellfish complemented by a sweet chilli dressing, and was delighted to find choice pieces of fish and a satisfyingly crisp shell. Moving on to the main course, I took advantage of the catch of the day. Whatever lands on the Devonshire coast in the morning is given Frank's special treatment in the evening, and on the day of our visit the catch happened to be sea bass; served with king prawns on a bed of linguine, it was light and full of fresh, clean flavours.
For dessert the brandy snap basket with white chocolate, pistachio and honeycomb mousse was at once rich, creamy and utterly moreish. What makes a great restaurant? Ask Sue and Frank - they certainly know the answer. Open: Mon-
The menu changes every six weeks to keep both regular diners and creative Frank happy, but you'll also find a selection of classic favourites. Frank's passion for all things grape-related is clear from the presence of a huge wine rack in the restaurant, and from the extensive wine list. After freshly baked warm bread rolls with garlic and herb butter, I started with fishcakes of Cornish fish and shellfish complemented by a sweet chilli dressing, and was delighted to find choice pieces of fish and a satisfyingly crisp shell. Moving on to the main course, I took advantage of the catch of the day. Whatever lands on the Devonshire coast in the morning is given Frank's special treatment in the evening, and on the day of our visit the catch happened to be sea bass; served with king prawns on a bed of linguine, it was light and full of fresh, clean flavours.
For dessert the brandy snap basket with white chocolate, pistachio and honeycomb mousse was at once rich, creamy and utterly moreish. What makes a great restaurant? Ask Sue and Frank - they certainly know the answer. Open: Mon-
| Mon: | 12pm-2pm, 6pm-9pm |
| Tues: | 12pm-2pm, 6pm-9pm |
| Weds: | 12pm-2pm, 6pm-9pm |
| Thurs: | 12pm-2pm, 6pm-9pm |
| Fri: | 12pm-2pm, 6pm-9pm |
| Sat: | 6pm-9pm |
