Menus - just a taster!


Oven baked sweet potato, coriander, chilli, lime and a yogurt dip

Black pudding, pork quail eggs Scotch

Parmesan shortbread, smoked beetroot puree, thyme

Sloe gin, beetroot gravlax, horse radish cream

Scallops, pancetta, apple-vanilla ketchup


Large shell on prawns, hot red chilli, garlic

Chargrilled squid, limes, coriander, red chilli, garlic

Somerset soaked Chorizo, chargrilled red pepper, chickpea, coriander

Short ribs, dates, date molasses, potatoes

Seared sirloin, onion marinade, tomato chilli salad, paprika yogurt dressing

Festival vibe

Chargrilled Butcombe Gold marinated chicken thigh, rosemary, sage, oregano

BBQ’d Giant prawns, green chilli mayo, garlic mayo, chilli fish sauce 

Texas de Brazil marinated lamb, chimichurri sauce

Slow roasted pork shoulder, fresh herbs, crushed garlic, Somerset cider

Valencia paella: chicken, rabbit, green, white, lima beans, tomato, herbs

Sharing heaven

Roasted marinated chicken, cinnamon, ginger, red onion, lemon, saffron, honey, rosewater, tabbouleh

Slow roasted shoulder lamb, cumin, garlic, lemon, pomegranate molasses, rocket salad

Somerset pork belly, fresh herbs, cider, smoked mash, rhubarb, plum, ginger relish

(V)Pea and mint, Parmesan pearl barley risotto

(V) Stuffed sweet pointed peppers, pearl barley, fresh herbs, blue cheese

(V) Chickpea, butternut squash, preserved lemon, harissa tagine

Table service

Loch Duart Salmon trio – Hot smoked, beetroot gravlax, cold smoked pâté, fennel, apple salad

Ballotine of chicken, spinach, braised baby gems, potato rosti,  thyme jus

Mendip venison: Herb crusted loin, pancetta wrapped haunch, juniper, thyme pattie, hedgerow jus

Pan fried cod, confit new potatoes, pancetta, saffron, lemon

(V)Pea and mint, Parmesan pearl barley risotto


Venison bourguignon dark chocolate, star anis, wild mushrooms, chestnut dumplings

Roast chicken, ginger, sage, garlic, rosemary, squash-polenta sticks, tender stem

Mustard, honey glazed pheasant breast, pheasant chestnuts stuffed thigh ballotine, hedgerow jus

Turkey ballotine, apple, prunes, stuffing, cranberries, crispy golden smashed potatoes, red currant jus

Pancetta wrapped Monkfish, Fino sherry velouté, carrot-mandarin purée

In Support

A selection of seasonal vegetable dishes sourced from the Community Farm, allotment and garden

Rosemary roasties – oven baked sweet potato – dauphinoise potato

Spring green salad, French beans, broad beans, baby leaves, shallot, sesame seeds

Tomato, pomegranate, roasted lemon, parsley, mint salad, molasses dressing

Roasted butternut squash, red onion, fennel bulb, garlic, feta

Green herby, edible flowers salad


Rosemary crème brulé, roasted rhubarb, rhubarb Granita

Almond bitter chocolate torte, saffron poached pear, Amaretto cream

Lemon posset, poached plum, vanilla shortbread

Ultimate chocolate brownies, raspberries, raspberry coulis,

White chocolate mousse, Cointreau flambéed orange segments, caramelised pistachio