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
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.
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.
Natural free range British produce from artisan growers and producers who are an essential part of our team.
Danny, Little Haven, Pembrokeshire
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
Doves Farm, Hungerford
Beechwood Farm, West Berkshire
Vegetables & Fruit;
Fisher of Newbury, New Wave, Local Farms
Highland x Shorthorn Beef;
Black & White Pudding;
Charles Macleod, Stornoway
The Tomato Stall, Isle of Wight
Halen Mon, Anglesey