Our philosophy is to use the very finest of fresh, local and seasonal produce, simply cooked and elegantly presented. Each dish that we serve for you is carefully & individually prepared to order, so please do allow a little time for this to take place. We hope you enjoy
Starters
Double Baked Pecorino Soufflé with Roasted Shallot and a Wookey Hole Ceddar Velouté £7.75
Home Cured “Duck Ham” and Duck Liver Parfait with Fresh Garden Carrot Tops and Oil on a Duck Fat Crumpet £8.50
Crispy Coated Spiced Tiger Prawns, Coconut and Fresh Herb Chutney, Lime Syrup £8
Home Cured Wild Sea Trout, Smoked Cods Roe Taramasalata, Lightly Pickled Tomato, Lemon Oil £8.25
Seared West Bay King Scallops, Smoked Cauliflower Puree, Scallop Roe Mousse, Squid Ink Tuile £9
Game Terrine Featuring Venison, Duck and Pigeon, Toasted Home Made Brioche £8.50
Pumpkin and Nutmeg Tortilini, Pumpkin Seed and Sage beurre noisette £7.50
Mains
Pan Fried Fillet of Wild Halibut in a Lemon Butter with Steamed Clams, Scallop Roe Powder, Buttered Anya Potatoes, Asparagus, Samphire and Watercress Puree £22
Pan Fried Fillet Steak with Roquefort Mousse, Braised Beef Stuffed Onion, Caramelised Carrot Puree, Horseradish Creamed Potatoes, Marrow Bone and Port Sauce £30
Slow Braised Belly of Somerset Pork with Brown Butter Pommes Puree and Crispy Chicken Skin, Garden Chard, Sauerkraut, Cider Cream Sauce £18
Pan Seared Breast of Chicken Cooked in Black Garlic Butter, Roast Fennel, Braised Puy Lentils with Bacon, Onion, Garlic and a Chicken Reduction £19
Parsnip, Hazelnut and Cheddar Roulade, Green Beans, Dauphinoise Potatoes, Sherry Cream Sauce and Crispy Sage Leaves (V) £15
Seared Loin of Exmoor Venison with a Hand Made Mergues Style Venison Sausage, Fondant Potato, Braised Red Cabbage, Roasted Parsnip and Confit Leek with a Rich Jus £29
Pan Roasted Duck Breast, Pommes Anna, Smoked Aubergine Puree, Roast Beetroot and Fresh Blackberry £24
Smoked Aubergine, Braised Mushroom, Chargrilled Baby Gem with Pearl Barley Smoked Tofu Puree, Toasted Spiced Seeds and Salsa Verdi (V) £14
Desserts
Chocolate and Dark Cherry Delice, Coca Sponge Base, Cherry Brandy Crémeux, Rich Chocolate Ice Cream £8.50
Tangy Lime and Matcha Tea Tart with Clotted Cream, Orange Gel and Candid Orange £8
Spiced Carrot Pudding, Lemon Creme Fraiche, Confit Carrot, Toffee Sauce and Brandy Soaked Rasins £7
Mango Cheese Cake with Fresh Passion Fruit, Honey Pearls, a Mango and Chilli Salsa with a Mango Yogurt Parfait £8.25
Natural Yoghurt and Honey Bavarois, Home Made Sable Biscuit, Caramalised White Chocolate Soil £7.75
Mature Wookey Hole Cheddar and Dorset Stilton, Pickled Walnuts, Home Grown Tomato and Onion Chutney, Fresh Apple and a Selection of Home Made Crackers £10
English Breakfast and Veggie Version
Home Produced Duck Egg of Your Choice, Home Made Pork Sausage, Smoked Back Bacon and Black Budding, Sautéed Potato, Roast Tomato and Mushroom, Fried Bread V, VE
Blackberry Pancakes, Natural Yoghurt, Somerset Honey V
Soft Boiled Eggs and Soldiers V
Home Cured Salmon, Scrambled Duck Egg
Grilled Kipper with a Lemon Butter
Eggs Benedict, Topped with Either Home Cured Salmon, Home Cured Prosciutto or Asparagus V
Bacon and Sausage Bloomer
Almond and Honey Porridge V, VE
Stewed Plums and Blackberries with a Poached Pear, Granola and Natural Yoghurt V, VE
Toasted Bloomer and Preserves
Freshly Baked Croissants
Starters
Seared Breast of Pigeon, Duck Liver Pate with Game Reduction, Pistachio and Pumpkin Granola £9.75
Crispy Coated Tiger Prawns, Coconut and Garlic Sticky Rice Spicy Herb and Green Tea Salsa £9.50
Duck, Sausage and Chestnut Ravioli, Mushroom Broth and Coriander Oil £9.25
Seed Crusted Goats Cheese in Crisp Filo, Pickled Apple with a Hazelnut and Truffle Pesto £8.75
West Bay King Scallop Soufflé, Chargrilled Asparagus Tips, White Wine and fresh Herb Sauce £10.50
Cured Wild Sea Trout, Mackerel and Horseradish Parfait, Lightly Pickled Tomato, Lemon Oil £9.25
Mains
Desserts
Mango Cheesecake with Passion Fruit Coulis, Fresh Passionfruit and Mango Yogurt Parfait £8.25
Sticky Toffee Pudding with a Black Treacle and Toffee Sauce and Homemade Vanilla Ice Cream £8.50
Dark Chocolate and Brandy Mousse with Clotted Cream, Orange Gel and Candied Orange £8
Cherry, Liquor and Coca Nibs Crème Brûlée with Fresh Berries £8
Wookey Hole Cheddar, Aged Manchego and Dorset Blue Vinney, Homemade Onion and Tomato Chutney, Apple, Pickled Walnut and a Selection of Crackers £12.50
Christmas lunch is served from 1 o’clock with champagne and canapés to start.
Braised Short Rib of Local Beef with a Roquefort Mousse and a Red Wine Reduction
Pan Seared West Bay King Scallops with a Scallop Roe Souffle and Crisp Parma Ham
Breast of Home-Reared Turkey, Wrapped in Streaky Bacon, Stuffed with Sage, Apricot and Chestnut, Roast Potatoes and Roasted Roots, Pigs in Blankets, Shredded Sprouts with Caraway, Cranberry sauce and a Rich Gravy
Brandy Infused Christmas pudding, Brandy Sauce
Starters
Chicken and Duck Galantine with Duck Liver Parfait, Fig Chutney, Toasted Pine Nuts and Crisp Chicken Skin
Pan Seared West Bay King Scallops with Fresh Strawberries Marinaded in a Cask Aged Balsamic Vinegar, Pomegranate Seeds, Dill Emulsion, Micro Red Basil and a Squid Ink Tuile
Textures of Asparagus and Parmesan with a Poached Quails Egg, Thyme Polenta, Olive Biscuit and Crushed Roasted Hazelnuts
Potted Wild Boar with Blackberry and Oregano, Caramelized Pineapple, Pumpkin Seeds and a Cider Sauce
Mains
Roasted Sirloin of Somerset Beef with Dauphinoise Potatoes, Roasted Vine Tomatoes, Red Onion Jam, Fine Green Beans and a Red Wine Reduction
Duo of Guinea Fowl, Roasted Breast and Confit Leg, Pommes Anna, Watercress Puree, Chargrilled Courgette with a Wild Mushroom, Shallot and Bacon Sauce
Fillet of Wild Line Caught Sea Trout Cooked in a Citrus and Black Butter with Fresh River Fowey Mussels, Carrot Purée, Saffron Creamed Potatoes and Sautéed Cavolo Nero
Wild Mushroom Wellington with Almond and Tarragon in Crisp Flaky Puff Pastry, Beetroot Fondants, Charred Tenderstem Broccoli with a Rich Onion Broth
Desserts
Peach and Lavender Tart with a Honey Sabayon, Pineapple Jelly and homemade Meringue
Dark Chocolate and Hazelnut Soufflé with a White Chocolate and Cream Sauce
Passion Fruit Cheesecake with Fresh Mango and Raspberry Sorbet
Selection of Cheeses, Wiltshire Brie, Devon Blue Vinnie and Wookey Hole Cheddar, Homemade Crackers, Tomato and Chilli Relish, Celery and Pickled Walnuts
2 Courses £35 3 Courses £43
We have extensive orchards producing figs, apples, cherries, medlars, grapes, quinces, pears, cobnuts, sweet chestnuts, walnuts, mulberries, raspberries, rhubarb, apricot and plums and of course, our herb beds. Our surplus fruits go into jam and Ice cream production, also jus, gravies and Coulis. For that extra “je ne sais quoi”
Starters
Butter Poached Home Grown Jerusalem Artichokes with Pickled Pear, Yeasted Artichoke Puree, Chicory and Lemon Oil £9
Home Cured “Duck Ham” and Duck Liver Parfait with Fresh Garden Carrot Tops and Oil on a Duck Fat Crumpet £8.50
Rare Fillet Strips with a Warm Broccoli and Stilton Mousse, Mushroom Duxelle, Charred Tenderstem with a Port Sauce £12
Crispy Coated Spiced Tiger Prawns, Coconut and Fresh Herb Chutney, Lime Syrup £8
Home Cured Wild Sea Trout, Smoked Cods Roe Taramasalata, Lightly Pickled Tomato, Lemon Oil £8.25
Seared West Bay King Scallops, Smoked Cauliflower Puree, Scallop Roe Mousse, Squid Ink Tuile £9
Game Terrine Featuring Venison, Duck and Pigeon, Toasted Home Made Brioche £8.50
Pumpkin and Nutmeg Tortilini, Pumpkin Seed and Sage beurre noisette £7.50
Mains
Pan Fried Fillet of Wild Halibut in a Lemon Butter with Steamed Clams, Scallop Roe Powder, Buttered Anya Potatoes, Asparagus, Samphire and Watercress Puree £22
Pan Seared Breast and Confit Leg of Pheasant, Roasted Nectarine, Braised Red Cabbage, Smoked Aubergine, Fondant Potatoes, Nero Kale with a Plum Sauce £26
Pan Fried Fillet Steak with Roquefort Mousse, Braised Beef Stuffed Onion, Caramelised Carrot Puree, Horseradish Creamed Potatoes, Marrow Bone and Port Sauce £30
Slow Braised Belly of Somerset Pork with Brown Butter Pommes Puree and Crispy Chicken Skin, Garden Chard, Sauerkraut, Cider Cream Sauce £18
Pan Seared Breast of Chicken Cooked in Black Garlic Butter, Roast Fennel, Braised Puy Lentils with Bacon, Onion, Garlic and a Chicken Reduction £19
Parsnip, Hazelnut and Cheddar Roulade, Green Beans, Dauphinoise Potatoes, Sherry Cream Sauce and Crispy Sage Leaves (V) £15
Seared Loin of Exmoor Venison with a Hand Made Mergues Style Venison Sausage, Fondant Potato, Braised Red Cabbage, Roasted Parsnip and Confit Leek with a Rich Jus £29
Pan Roasted Duck Breast, Pommes Anna, Smoked Aubergine Puree, Roast Beetroot and Fresh Blackberry £24
Smoked Aubergine, Braised Mushroom, Chargrilled Baby Gem with Pearl Barley Smoked Tofu Puree, Toasted Spiced Seeds and Salsa Verdi (V) £14
Desserts
Chocolate and Dark Cherry Delice, Coca Sponge Base, Cherry Brandy Crémeux, Rich Chocolate Ice Cream £8.50
Tangy Lime and Matcha Tea Tart with Clotted Cream, Orange Gel and Candid Orange £8
Spiced Carrot Pudding, Lemon Creme Fraiche, Confit Carrot, Toffee Sauce and Brandy Soaked Rasins £7
Mango Cheese Cake with Fresh Passion Fruit, Honey Pearls, a Mango and Chilli Salsa with a Mango Yogurt Parfait £8.25
Natural Yoghurt and Honey Bavarois, Home Made Sable Biscuit, Caramalised White Chocolate Soil £7.75
Mature Wookey Hole Cheddar and Dorset Stilton, Pickled Walnuts, Home Grown Tomato and Onion Chutney, Fresh Apple and a Selection of Home Made Crackers £10
English Breakfast and Veggie Version
Home Produced Duck Egg of Your Choice, Home Made Pork Sausage, Smoked Back Bacon and Black Budding, Sautéed Potato, Roast Tomato and Mushroom, Fried Bread V, VE
Blackberry Pancakes, Natural Yoghurt, Somerset Honey V
Soft Boiled Eggs and Soldiers V
Home Cured Salmon, Scrambled Duck Egg
Grilled Kipper with a Lemon Butter
Eggs Benedict, Topped with Either Home Cured Salmon, Home Cured Prosciutto or Asparagus V
Bacon and Sausage Bloomer
Almond and Honey Porridge V, VE
Stewed Plums and Blackberries with a Poached Pear, Granola and Natural Yoghurt V, VE
Toasted Bloomer and Preserves
Freshly Baked Croissants
Starters
Seared Breast of Pigeon, Duck Liver Pate with Game Reduction, Pistachio and Pumpkin Granola £9.75
Crispy Coated Tiger Prawns, Coconut and Garlic Sticky Rice Spicy Herb and Green Tea Salsa £9.50
Duck, Sausage and Chestnut Ravioli, Mushroom Broth and Coriander Oil £9.25
Seed Crusted Goats Cheese in Crisp Filo, Pickled Apple with a Hazelnut and Truffle Pesto £8.75
West Bay King Scallop Soufflé, Chargrilled Asparagus Tips, White Wine and fresh Herb Sauce £10.50
Cured Wild Sea Trout, Mackerel and Horseradish Parfait, Lightly Pickled Tomato, Lemon Oil £9.25
Mains
Desserts
Mango Cheesecake with Passion Fruit Coulis, Fresh Passionfruit and Mango Yogurt Parfait £8.25
Sticky Toffee Pudding with a Black Treacle and Toffee Sauce and Homemade Vanilla Ice Cream £8.50
Dark Chocolate and Brandy Mousse with Clotted Cream, Orange Gel and Candied Orange £8
Cherry, Liquor and Coca Nibs Crème Brûlée with Fresh Berries £8
Wookey Hole Cheddar, Aged Manchego and Dorset Blue Vinney, Homemade Onion and Tomato Chutney, Apple, Pickled Walnut and a Selection of Crackers £12.50
Starters
Chicken and Duck Galantine with Duck Liver Parfait, Fig Chutney, Toasted Pine Nuts and Crisp Chicken Skin
Pan Seared West Bay King Scallops with Fresh Strawberries Marinaded in a Cask Aged Balsamic Vinegar, Pomegranate Seeds, Dill Emulsion, Micro Red Basil and a Squid Ink Tuile
Textures of Asparagus and Parmesan with a Poached Quails Egg, Thyme Polenta, Olive Biscuit and Crushed Roasted Hazelnuts
Potted Wild Boar with Blackberry and Oregano, Caramelized Pineapple, Pumpkin Seeds and a Cider Sauce
Mains
Roasted Sirloin of Somerset Beef with Dauphinoise Potatoes, Roasted Vine Tomatoes, Red Onion Jam, Fine Green Beans and a Red Wine Reduction
Duo of Guinea Fowl, Roasted Breast and Confit Leg, Pommes Anna, Watercress Puree, Chargrilled Courgette with a Wild Mushroom, Shallot and Bacon Sauce
Fillet of Wild Line Caught Sea Trout Cooked in a Citrus and Black Butter with Fresh River Fowey Mussels, Carrot Purée, Saffron Creamed Potatoes and Sautéed Cavolo Nero
Wild Mushroom Wellington with Almond and Tarragon in Crisp Flaky Puff Pastry, Beetroot Fondants, Charred Tenderstem Broccoli with a Rich Onion Broth
Desserts
Peach and Lavender Tart with a Honey Sabayon, Pineapple Jelly and homemade Meringue
Dark Chocolate and Hazelnut Soufflé with a White Chocolate and Cream Sauce
Passion Fruit Cheesecake with Fresh Mango and Raspberry Sorbet
Selection of Cheeses, Wiltshire Brie, Devon Blue Vinnie and Wookey Hole Cheddar, Homemade Crackers, Tomato and Chilli Relish, Celery and Pickled Walnuts
2 Courses £35 3 Courses £43
We also cater for any dietary requirements, so please make sure to mention any requests at the time of booking.
THE GARDEN AND THE PRODUCE WE PRODUCE
We rear our own pigs and we are enjoying sausages from the shoulder meat, bacon and delightfully lean pork joints. In particular, we are very proud of the wet and dry curing of our pork which makes the tastiest of traditional ham and Prosciutto.
Home Reared Pigs
We rear our own pigs and we are enjoying sausages from the shoulder meat, bacon and delightfully lean pork joints. In particular, we are very proud of the wet and dry curing of our pork which makes the tastiest of traditional ham and Prosciutto.
This year, we are rearing a flock of free-range Norfolk Bronze turkeys & have established a breeding flock of guinea fowl which will (eventually) feature year round on our menu.
Home Grown Produce
Over the summer months, our Greenhouse supplies the kitchen with terrific quantities of really delicious green peppers, chillies, salad leaf, tomatoes and beans. We have recently planted a range of autumn & winter seeds and we are now growing our own mushrooms year round.
Our home cured Gravadlax is excellent. We home smoke on a traditional wood fire our own salmon, chicken, Duck and Pork to add a further dimension of flavour.
#thefarthingshotel
Home Grown Produce
Over the summer months, our Greenhouse supplied the kitchen with terrific quantities of really delicious green peppers, chillies, salad leaf, tomatoes and beans. We have recently planted a range of autumn & winter seeds and we are now growing our own mushrooms year round.
Our home cured Gravadlax is excellent. We home smoke on a traditional wood fire our own salmon, chicken, Duck and Pork to add a further dimension of flavour.
Local Butcher
Our local family butcher carefully matures, cuts and delivers the very finest of produce from local farms, some just a mile from Farthings. Our fishmonger is based at West-Bay Bridport. Just 20-minutes away where they land and deliver fresh fish daily, the very finest of produce our seas have to offer. Our scallops are from Lyme Bay and mussels from the River Fowey in Cornwall.
Freshly Prepared Dishes
Each dish that we produce for you is carefully & individually prepared to order, so please do allow a little time for this to take place.
Our philosophy is to use the very finest of fresh, local and seasonal produce, simply cooked and elegantly presented. I hope you enjoy.