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The Kensington Arms

Head chefs Oscar Davis and Josh Eggleton are always working hard to update and adapt their menu with seasonal dishes, locally sourced from South-West suppliers.

Menu highlights have included a crispy lamb belly dish, served with pickled peppers, gem lettuce, broad bean and chilli pesto, as well as a monkfish curry, served with pilaf, salsa, yoghurt roasted cauliflower, rarebit, baby leeks, roasted cauliflower puree and a green herb dressing.

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