Owned and led by head chef David Smith, known as Chef Dave, who runs the kitchen alongside his team, the gastro pub has earned two AA Rosettes, with the kitchen recognised for maintaining that standard through consistency and attention to detail.
Seafood plays a prominent role on the menu, with oysters served natural, baked Rockefeller or in tempura, alongside dishes such as Scottish scallops with parsnip purée and chicken butter sauce, and miso glazed tiger prawns with toasted sesame and lime.
Mains balance elevated pub classics with more premium plates, ranging from Cumberland sausage and mash and beer battered fish and chips to Brixham Dover sole, Scottish lobster bouillabaisse and dry aged beef cuts cooked to order. Grill and wood fire-led cooking brings depth and richness across the menu.
Desserts are handled with equal care, including sticky toffee pudding, pear tarte tatin with gorgonzola ice cream, and a house affogato.
It is a pub that combines comfort with technical assurance, delivering food of real substance and consistency.
