Open fires, stripped wood floors and big mirrors now greet visitors to what in the early 1700s was a beer house, then by the mid 19th century had developed into a hotel. This free house stocks the bar with Cheddar Ales Potholer, Bath Ales Gem and Thatchers Gold cider. In the kitchen, head chef Tom Blake, ex-River Cottage Canteen, is in charge of a team producing cider-steamed Dorset clams with watercress, soy and peanut dressing; merguez-spiced chickpea and butternut stew; and chargrilled Somerset rib-eye steak, roasted garlic parsley butter and hand-cut chips.
Open all year
Open all week
Open all day
Food and drink
Real ales available: Cheddar Ales Potholer, Bath Ales Gem