OUR APPROACH TO FOOD IS SIMPLE – FRESH, LOCAL AND DELICIOUS

At the London Inn we pride ourselves in using as much locally sourced produce as possible. Our specials board puts local and seasonal produce centre stage. And of course we always feature great pub food classics!

SAMPLE MENU SPRING 2017

STARTERS
Home Made Soup of the Day with roll and butter
Button Mushrooms cooked in garlic, cream, white wine & bread for dipping
Home Made Chicken Liver Parfait toast, salad & chutney
Crayfish, Prawn & Smoked Salmon Salad set on a bed of salad, topped with a Bloody Mary dressing
Haggis Bon Bons. Deep fried haggis with a whisky sauce
Tomato & Spinach Tart Tatin. Puff pasty base, spinach, topped with aged cheddar
MAINS
Exmoor Lamb Fillet with a confit of lamb shoulder, Rossi potato & port and red currant sauce
Seared Venison Steak cooked pink, served with pepper risotto & a stroganoff sauce
Slow Cooked Pork Belly on bubble & squeak, sea salted crackling & apple sauce
Braised Beef Cheek marinated in red wine & thyme, on a bed of creamed celeriac
Line Caught Sea Bass with spinach, and coated in a lobster & brandy sauce
Bistro Style Rump Steak. Cooked to your liking, with roasted shallots & cherry tomatoes
DESSERTS
Vanilla Creme Brulee. Topped with brown caramelised sugar
Banoffee Pot. Shortbread base with caramel, bananas, & vanilla cream
Sticky Toffee Pudding served with toffee sauce & honeycomb ice-cream
Lemon Posset. Old Victorian cream based dessert with a rosemary biscuit