Restaurant at Charlton House

Embracing the trend for using leading, organic, local produce in the acclaimed restaurant of his Charlton House Hotel, owner Roger Saul searched high and low to find a head chef who is as passionate about organic produce as he is. Elisha Carter was the man who fitted the bill.

Since joining Charlton House Restaurant from his previous role as Executive Chef at the five star Silk at The Courthouse Hotel, and prior to that Head Chef at Lola's, Elisha has revamped the menu to feature seasonal specialties, which showcase organically grown local produce with the likes of the West County pork with turnips and compote of apricots and cider sauce or the poached and grilled red leg partridge with Savoy cabbage and thyme sauce.

Elisha has also incorporated into his menu rare meats from Roger Saul's organic farm, Sharpham Park. Rare breed White Park beef, Hebridean and Manx Loghtan sheep, and red deer are all specialties on his menu with offerings such as the slow roasted best end of Sharpham Park lamb, served with braised artichokes and cassoulet of beans.

Charlton House Restaurant also caters to those one in ten Britons who experience Wheat Intolerance with a menu that offers a selection of dishes that are totally wheat free. Replacing wheat with the organically grown spelt grain which is farmed locally at Sharpham Park, Elisha has created specialties such as Summerleaze duck "three ways" with celeriac remoulade and toasted spelt bread or herb flavoured spelt risotto to tempt those avoiding wheat.

The wine list maintains the same high quality with an extensive and well-chosen list, there are nearly twenty selections by the glass.