"The really big draw is the phenomenal cooking; we lurched from meal to meal in a delirium of pastoral astonishment"
Mr & Mrs Smith Hotel Collection

"Very much a dining destination" - Which?Good Food Guide 2009

"In my top 20 outside London" Harpers Bazaar.

"Rising Star" - Michelin GB&IR

See the sample menu.>>

Food is something taken very seriously at The Wheatsheaf Combe Hay. It is carefully sourced using predominately local suppliers who care about the environment , about the health and welfare of animals and of course, the quality of their produce.

The dishes are prepared passionately and imaginatively by award winning Head Chef Lee Evans and his dedicated team. All menus reflect the very best that the SouthWest has to offer and adhere closely to the British seasons, harvesting fruit, vegetables, and herbs from the kitchen garden as well as gathering from the cornucopia of wild delights from the surrounding countryside and hedgerows, such as watercress growing in the medieval beds fed by the natural spring that runs through the village, the famous wild Bath Asparagus, wild garlic, wild damsons and sloes, mushrooms and elderflowers.

Happy Hens provide freshly laid eggs and owner Ian Barton ensures there is a good supply of game in season, from the first Grouse in August to pigeon, partridge, pheasant and venison from Somerset, Wiltshire and Devon. Local Divers provide Fresh Lulworth Cove Scallops and speared fish and other fresh fish and shellfish is delivered on the tide from Devon and Cornwall.

A selection of Bread is baked daily on the premises and served with creamy Somerset butter and local Rapeseed Oil.

Homemade desserts, ice creams and sorbets as well as a broad selection of Cheese, and handmade Petit Fours round off the perfect repast.

FRESH - LOCAL - SEASONAL - SUSTAINABLE - ENVIRONMENTAL

List of our Suppliers and Links >>