The Bay Horse has steadily built a solid reputation among food-lovers and critics since chef-patron Marcus Bennett took over this charming 15th Century coaching inn 15 years ago, winning many awards.
Refurbished in an elegant, modern style without losing its essential character, dining is split over two levels, and guests are welcomed in winter with an open fire. There’s also a beautiful leafy walled beer garden, a suntrap when the weather’s fine and a cosy nook warmed by firepits when it turns chilly.
Showcasing seasonal and local produce, the menu opens with dishes such as North Sea fish and herb pancake in a thermidor sauce, and white bean velouté, chestnut hash cakes, honey roasted croutons, cured duck confit, chestnut puree, wild mushroom foam and parsley oil.
Mains include pheasant breast wrapped in Parma ham, game sausage, piccolo parsnips, and bramble gel, and pan-fried halibut, herb macaroni, roasted squid, squid arancini, squid foam, saffron & shellfish cream, perhaps followed by caramelised rice pudding, boozy mincemeat, pear ripple ice cream and ginger biscuits.
And there are roasts on Sundays plus vegan and children’s menus to make sure there’s something for everyone.
