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A recent introduction at Holbrook House has been the a la carte menu designed to ensure maximum freedom of choice to those who decide to sample the works of head chef, Brett Sutton. Everyone is served canapés and an amuse bouche, together with a pre dessert such as green tea and passion fruit jelly. The menu changes every other month and offers six dishes per course. Local produce is heavily invoked and a signature dish is a ravioli of crab and lobster with salt cod brandade and vanilla foam. Desserts are a speciality and a new addition to the range is the peppered pineapple soufflé with pineapple crisp and coconut ice cream. A supportive and well travelled wine list completes the picture of a place where one can dine with confidence.

This 400 year old coaching Inn has been recently restored and now offers warm and comfortable surroundings to guests wishing to enjoy the finest cuts of steaks and fish. The interior features flag stone floors and log fires which help retain the venue's original charm. The bar is fully stocked with beers, ciders and an extensive wine list, which, combined with the food, makes it a popular destination at which to dine and socialise. 

Order a smoked salmon with fennel and lemon and devilled lamb kidneys on toast before diving into sirloin steak with anchovy butter, garlic butter, blue cheese and peppercorn sauce and monkfish with tartare sauce, hollandaise and aioli. Plum jam crème brûlée with almond shortbread and deep fried rice pudding with sweet raspberry sorbet bring a sweet end to the meal.

An enticing wine list featuring Old World numbers is there to complement your meal.