The Kitchen & Cellar
Food with a backbone. Pints with a point.
British pub cooking, West Country produce, fourteen changing lines and a cellar looked after by people who care how the first pint pours.
British pub cooking, West Country produce, fourteen changing lines and a cellar looked after by people who care how the first pint pours.
Dry-aged sirloin, half a roast chicken, or coal-roast squash. Every plate gets dripping potatoes, roots, greens, a Yorkshire and gravy with enough depth to stand a spoon in.
Beef, chicken or plant-based
For children twelve and under
Six permanent lines, eight that change with the brewers and the weather, and one cellar cask we tell you about if you ask nicely.
Kilngate · brewed for us since 1987
Mendip Hills · poured slow, twice
Bristol · three hops, no ceremony
Herefordshire · straight from the barrel
House cordial, tonic and burnt orange
Wine starts at £6.20 a glass. Ask for the bottle list, the whisky shelf, or whatever has just come up from the cellar.
Tell the team before ordering. We cook with nuts, gluten and dairy in a small kitchen, but we will always explain what can be adapted.
Little portions are available every day. Dogs are welcome throughout the pub; water bowls live by both fires.
For tables of eight or more we serve a shorter sharing menu. Call ahead and we will talk through the options.
We keep room for walk-ins. For Sunday lunch, groups and folk nights, our booking partner will hold the table for you.