Welcome to our Restaurant
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
Olives, Homemade Italian Focaccia and Roasted Garlic and Herb Oil £3.95
Roasted Portobello Mushroom Stuffed with Devon Blue Cheese, Walnuts, Spring Onion and Fresh Herbs £7.25
Rosemary and Thyme Smoked Duck Breast Roasted Shallot, Poached Duck Egg and a Chicken Consommé £7.25
Pan Seared West Bay King Scallops in a Garlic and Herb Butter Served in their Shells with Sea Lettuce £9
Roasted Garlic Laced Chicken Thigh Wrapped in Smoked Streaky Bacon Crispy Chicken Skin, Wild Garlic and Avocado £6.75
West Bay Lobster, White Crab and King Prawn Risotto with Lobster Bisque, Finished with Fresh Herbs, Sea Blades, Parmesan and Pea Shoots £9.50
Mains
Confit Belly of Somerset Pork cooked in Elderflower Wine and Thyme Homegrown Chard, Apple Mash, Homemade Sauerkraut Sautéed With Bacon and Caraway Seed, Pan Jus £17
Pan Fried Fillet of Freshly Landed Torbay Sole from West Bay, Cooked in a lemon, Black Pepper and Fresh Herb Butter, Wilted Spinach, Asparagus and New Season Potatoes £19
Pan Roasted Supreme of Wiltshire Chicken with a Sherry Cream Sauce, Sweet Potato Velouté, Roasted Spiced Squash, Roasted Fennel £16
Slow Braised Shoulder of Somerset Beef in Red Wine, Garlic and Shallot, Fondant Potatoes, Wild Garlic, Roasted Onion and Parsnip Purée £18
Smoked Aubergine, Braised Mushroom, Chargrilled Baby Gem with Pearl Barley Smoked Tofu Puree, Toasted Spiced Seeds and Salsa Verdi (V) £14
Desserts
Chocolate Truffle Torte with a Chocolate Base, Homemade Vanilla Ice Cream and White Chocolate Sauce £6.50
Spiced Roasted Nectarine, Ginger and Cinnamon, orchard Berry Compote, Crushed Meringue Sultanas Soaked in Brandy £6.50
Passion Fruit Cheesecake with Passion Fruit Coulis and Fresh Cream £6.50
Somerset Cricket St Thomas Brie Assorted Crackers, Crisp Celery, Home Grown Pickled Walnut, Home Grown Fruit Chutney £8
Sunday Lunch
Slow Braised Belly of Somerset Pork, Rosemary Roast Potatoes, Sweetened Roasted Roots, Cauliflower Cheese, Sautéed Winter Vegetables finished with a Rich Jus £13.75
Slow Cooked Shoulder of Somerset Beef, Yorkshire Pudding, Rosemary Roast Potatoes, Sweetened Roasted Roots, Cauliflower Cheese, Sautéed Winter Vegetables finished with a Rich Jus £13.75
Blade of Somerset Lamb Stuffed with Wild Garlic, Rosemary Roast Potatoes, Sweetened Roasted Roots, Cauliflower Cheese, Sautéed Winter Vegetables finished with a Rich Jus £13.75
Vegan Option Available too.
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
Asparagus, Parma Ham and Buffalo Mozzarella Bruschetta, Fresh Herbs, Olive Oil £7.25 V
Smoked Haddock Mornay, Rich Cheddar Sauce, Poached Duck Egg from the Garden £6.75
Oven Baked Camembert with Rosemary and Garlic, Crusty Bread £7 V
Roast Pepper and Tomato Soup, Finished with Fresh Basil and Cream £6.50 V, VE
Mains
Roast Sirloin of Somerset Beef Served Rare, Roast Potatoes, Garlic and Rosemary Roasted Roots, Sautéed Greens, Yorkshire Pudding, Cauliflower Cheese, Home Grown Horseradish Cream, Rich Jus £13.95
Rolled Shoulder of Somerset Lamb, stuffed with Wild Garlic and Dijon mustard, Roast Potatoes, Garlic and Rosemary Roasted Roots, Garden Greens, Cauliflower Cheese, Rich Jus £13.95
Roast Pork Loin, Roast Potatoes, Garlic and Rosemary Roasted Roots, Roast Apple, Buttered Greens, Cauliflower Cheese, Rich Jus £13.95
Butternut Squash, Sweet Potato and Spinach Wellington, Roast Potatoes, Root Vegetable Puree, Sautéed Greens, Sherry Cream Sauce £13.95 V, VE
Desserts
Baked Banana Cake, Griddled Candid Pineapple Vanilla Ice Cream £7.25
Fresh Peach, Orange and Mint Crepes with a Sugar and Honey Yoghurt £7
Rhubarb and Ginger Crumble, Home Made Vanilla Ice Cream £6
Natural Yoghurt Panna Cotta, Meringue and Shards of Honey Combe £6.50
When you are packing, don’t forget the wellies, hat & scarf so that you can take advantage of some lovely crisp countryside walks. You might also like to bring a good book to read during a lazy afternoon, in front of the log fire. A pack of cards and some board games might also come in handy!
If you are planning outings, please do let us know the day before and we will be pleased to make-up a delicious packed-lunch for you.
Places to visit and things to do!
Ilminster – 5-miles, Historic Market Town
Jurassic Coast – 25 miles south, 180 million year old coastline with lovely villages
Exmoor – The ancient National Park.
North Coast – Minehead, served by a steam train service from Bishops Lydeard station
South Coast – Sidmouth, Lyme Regis and Bridport
Taunton. Lovely market town with interesting shops and antique shops
Street – The designer outlet Village
Glastonbury & Wells – 30 minute drive and a wealth of interest
Hestercombe Gardens – Open Christmas Eve & Boxing Day 10-5
Christmas Eve
| 3.30 – 5pm | Tea in the lounge, with warm sausage rolls, mince pies & Champagne |
| 6.30pm | Meet in the lounge & bar for pre-dinner drinks, canapés and introductions. Dinner orders are taken |
| 7.15pm | Christmas Eve Dinner is served |
Pan Seared West Bay King Scallops, Crispy Cauliflower Florets, Parma Ham, Homemade Black Pudding Crumb and Pea Puree
Seared Rump of Somerset Lamb with a Black Garlic and Onion Seed Butter, Fresh Herb Noisettes, Roasted Leek, Parsnip Puree, Sautéed Kale
Roast Nectarines with Spiced Cinnamon and Nutmeg Syrup and Italian Meringue
Sharpen Somerset Brie, Homemade Thyme and Black Pepper Cracker, Celery, Orchard Apple, Homemade Chutney
11.30pm Holy Communion at Beercrocombe
Christmas Day
8:30 – 9:15am Continental breakfast is served
10am Holy Communion at St John’s Church, Hatch Beauchamp
1pm Christmas Lunch is Served
8pm Christmas Day Buffet
Home Reared Norfolk Bronze Turkey, Poached Salmon, Vegetarian Quiche, Selection of Salads, Home Made Breads, Christmas Cake, Selection of Local Cheeses, Tea and Coffee
Boxing Day
9-10am Continental Breakfast is served with Eggs Benedict from the kitchen with our own dry cured ham and free range eggs from the garden
11:30am Meet to enjoy drinks before lunch
12:15 Light Buffet lunch is served, sandwiches, savouries and cakes
7pm Supper is served
Amuse Bouche of Sun Dried Tomato and Ricotta Tortellini in a Homemade Spinach Pasta, Saffron Cream Sauce
Demi-tasse of Slightly Spiced Butternut Squash Soup with Toasted Seeds and Sourdough Crisp
Cider Cured Sea Trout with a Smoked Mackerel and Horseradish Pate, Cockles and a Cucumber Jelly
Roasted Fillet of Beef with Braised Ox Cheek and a Marrow Bone Sauce, Sautéed Wild Mushrooms, Sweet Carrot Puree, Dauphinoise Potato, Fine Green Beans
Raspberry Soufflé with Fresh Raspberries and a White Chocolate Sauce
27th December
8:30-10am Full English breakfast is served
11am Departure
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 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.