Food at The Ship Inn
Food is at the heart of our culture- what we eat, how it is grown, made and served.
Our values shape our menu decisions- environmentally positive, sustainable and delicious food you want to eat!
Nick Cottrell, our Head Chef patron, devises food options for all our guests, with the seasons and locality inspiring his menus, not to mention the kitchen garden- and our chickens and ducks!
Nick has been around food for most his life, starting with the family at another Ship Inn in Somerset. He went on to become an award winning chef, achieving many accolades since the age of 20, across the West Country. Since 2016 he has worked in London as Head Chef at The Shard, 2 Rosettes, and previously at The Savoy and Simpson’s on the Strand.
A 'field to fork' Chef, who also trained in agriculture, with recognised creative flare.
Lunch Set Menu available Monday to Saturday lunch time only
A La Carte Menu available Monday to Saturday lunch and dinner
Dessert Menu available Monday to Saturday lunch and dinner
Kid's Menu available Monday to Sunday lunch and dinner
Breakfast Menu available Monday to Sunday
Sunday Roast Sample Menu available Sunday lunch only
Monday to Friday
Midday - 3.30pm
6pm - 11pm
Midday - 11:30pm
Midday - 5pm
Monday to Saturday
Lunch 12pm – 2.15pm
Dinner 6pm – 9pm
Lunch 12pm – 4pm
8am – 9.30am all days (residents only)
by arrangement at other times
9am - 11am for non resident reservation only
So, whether it is our fabulous breakfast, fantastic Sunday Lunch, or one of our creative set menus, a la carte or more traditional informal fare, we are sure you will find something to your taste.
You will be well looked after, whatever your choice, by our team led by Sarah Hueber, your Host and fellow patron.
Sarah has worked internationally and in London for several years, recently at the Four Seasons with its Michelin 2 star Restaurant, as Manager .
Her focus here is to offer a memorable dining experience in a relaxed contemporary manner, mindful that our Inn is rooted in the past with traditional values of hospitality.