The recently AA Rosette awarded modern British menu offers a variety of extremely well prepared dishes all showing Gill and Nick's commitment to locally sourced produce. To start I chose the chilled vichyssoise with poached haddock, soft poached egg and chives and continued with a main course of succulent pan-fried sirloin of Somerset-reared beef served with dauphinoise potatoes, local vine cherry tomatoes and wild mushrooms; a dish that really shows all the advantages of using local ingredients.
A fine bottle from the extensive wine list, some divine dessert choices such as vanilla panna cotta with fresh locally grown strawberries, followed by coffee and home-made fudge completed an excellent and very good value meal.
There is also an interesting and varied lunch menu and nine sumptuous bedrooms for those who cannot bear to drag themselves away. Highly recommended.