When you’re ready, make your way to the Orangery for scrambled eggs, smoked haddock kedgeree, homemade granola, crumpets and honey butter. Afterwards, grab a coffee and a pastry and flick through the newspapers.

Our Orangery echoes our sister restaurant, Beckford Canteen in Bath, which some guests might be familiar with. This is a light and airy space, with a central sage green banquette and more intimate tables scattered around.

Aperitifs are poured from the bar with some of our favourites including a classic negroni, or a martini (or two), made from local liquor. Locals often pop by for lunch, supper or in the summer, a crisp rosé on the terrace.

Working closely with local farmers, growers and producers, our dishes celebrate the South West. After supper, and before the candles are blown out, satisfying puddings are washed down with a lovely digestif. 

From English sparkling, to the old vines of Tenerife, you’ll find dependable classics and exciting newcomers that will catch you off guard. If you have never tried a Somerset Cider Brandy, ask Harry to pick one that pairs well with your pudding.

Speaking of digestifs, our house pours are made with plums and pears from the garden, and are served by the glass or mixed into a cocktail.