Our Culinary team, led by Mark Tarry and Kaan Atasoy are dedicated to providing quality dishes that are modern, homemade, and well prepared. Everything from the bread, to the sauces and all the desserts (with a little help from Mark’s Mum) are cooked here on the premises, and wherever possible we source ingredients from local producers. We are lucky that much excellent produce comes from nearby, and many suppliers are within a very few miles of our kitchen.
Our Menus are always changing, as seasonal ingredients arrive and others depart. We enjoy planning and cooking a wide range of dishes that run from hearty pub standards like Steak and Kidney Pie, through traditional Sunday Roasts, to the rich flavours of Creedy Carver Duck Breast plum sauce, and the more refined and delicate dishes such as Sea Bass with saffron cream. Our signature dish is undoubtedly slow roasted belly of pork (glazed with honey), and once you try it you’ll know why. Please enjoy reading our current Menus here.
For a real taste of the West try our Cheese Board, with an excellent range of frankly mouth-watering cheeses from Somerset and the South West peninsula. It’s simply a perfect way to finish (or extend) your meal.
Our Dessert Menu offers a range of delicious treats, as well as accompanying Dessert wines, Liqueur coffees, and traditional coffees.
In planning the Children’s Menu we have taken care to provide a varied yet reliable palate of flavours for the younger guest. Mark and Adele’s two children are firm but fair restaurant critics who offer polite comment on our menu choices. Of course we always use the same high quality ingredients and standards in the children’s dishes as we do throughout the Globe kitchen. We provide a child-friendly venue and of course the youngest diners are provided with a high chair.
In addition to the Main Restaurant, food can also be served in the Bar area, and also in our pleasant and beautifully lit outdoor terrace – the perfect place for an al fresco lunch or early supper in nice weather.