Menus We believe in 'real' farming, free range, and real food.

Our Menu Choices

We offer two menus to our guests: the 6 course Tasting Menu and the 8 course Gourmet Menu. You will find examples of each below, but please note THESE MENUS ARE SUBJECT TO CHANGE to reflect the best seasonal ingredients delivered to us each day. If you have specific dietary needs or any special requests, please do not hesitate to contact us and we will do our utmost to cater for all your needs.  Advance notice is always best to ensure the optimum choices.

We offer flexibility with our menu selections and are happy to cater for Celiacs, Vegans, Pescetarians and Vegetarians. Please note that we adhere to the new allergen laws by publishing all dietary information in our daily menus.

"Foie Gras, Salted Caramel Macaroons, this was minding blowing, @littlebedwyn is a genius"

- Victoria Mooore

Natural Free Range British Quality Produce

We believe in 'real' farming, free range, and real food. We think that animals should live in their natural habitat, with loving care and attention, which is not necessarily 'Organic'.

We are very grateful to all the artisan growers, fishermen and farmers for all their support over the years which has in turn helped us become The AA Restaurant of The Year, Decanter's Restaurant of the Year, The Independent's Most Memorable Destination and 48th in The Sunday Times 2018 Top 100 UK Restaurants.

Sea fish

All our Sea Fish are caught on Day Boats, which dock at Newlyn in Cornwall. Crabs are delivered live from Torbay in Devon. Diver Caught Scallops are from Tarbert, Argyll. Langoustines are delivered live from the Western Isles of Scotland. Welsh Lobsters are caught and sent to us live by our friend Danny in Little Haven. Our English Eels are caught from sustainable rivers in Somerset and smoked to a traditional German recipe.


Our meats are from specialist farmers and butchers; our 4 week hung Beef is a cross between Highland and Shorthorn cattle which live overlooking the Moray Firth and the Cairngorm mountains. Free Range Pork is from Kelmscott in Gloucestershire,  a cross between Hampshire Boar and Duroc Cross which live 100% outdoors and are fed ad lib. New Season Mountain Lamb comes from the rolling hills around Aberaeron in West Wales and Label Anglaise Chickens are from Essex.


Speciality mushrooms such as Enoki, Maitake, Shimeji and King Oysters are cultivated for us by Jane Dick of Fundamentally Fungus, Hampshire. We are of course famous for being the first commercial UK Truffle Hunters since Alfred Collins died in 1929, and these are again in plentiful supply during late Summer and Autumn. At other times of year, we are very pleased to offer Perigord Truffles sourced from such far away places as Manjimup in Western Australia.  Cheeses are all British, sourced from all over the West Country and Wales from individual artisan farmers and dairies.

Artisan suppliers

Natural free range British produce from artisan growers and producers who are an essential part of our team.

Live Lobsters;

Danny, Little Haven, Pembrokeshire

Wild Salmon;

Ronnie using Haaf Nets, Glencaple, Scotland

Welsh Mountain, Milk and Spring Lamb;

Rob & Sheila Rattray, Aberystwyth

Welsh Beef including Welsh Black;

Gwyn Jones, Morfa Farm, Llanrhystud

Ducks, Creedy Carver;


Label Anglaise Chickens;

Temple Farm, Essex

Diver Caught Scallops, Live Langoustines, Oysters;

Loch Fyne Oysters Ltd

Somerset Smoked Eel;

Brown & Forrest


The Fine Cheese Company, Bath


Mr & Mrs Maughan, Kelmscott, Gloucestershire

Wild Line Caught, Day Boat Fish & Live Cock Crabs;

New Wave Seafood from Newlyn, Plymouth & Brixham Fish markets

Organic Flour;

Doves Farm, Hungerford 


Beechwood Farm, West Berkshire

Speciality Mushrooms;

Fundamentally Fungus

Wiltshire Truffles;

foraged locally

Vegetables & Fruit;

Fisher of Newbury, New Wave, Local Farms

Highland x Shorthorn Beef;

Macbeth’s, Moray

Black & White Pudding;

Charles Macleod, Stornoway


Yorkshire Game


The Tomato Stall, Isle of Wight


Halen Mon, Anglesey