Lunch, Set Lunch feasts & Sunday lunch Feasts
Sittings 12:00-14:00 Tuesday-Thurs
Our bar lunch menu includes soups, Welsh Rabbit (rarebit), super-food salads offal dishes, three Smørrebrød & daily specials. From £6 a dish.
The Full Lunch Feasts. Set three course menu that celebrates our bounteous walled garden and the wild land that surrounds it.
Two courses for £26 Three for £32
Our Sunday Lunch offering has historically always been fully booked. Feel free to come and see why but be advised. Reservation only.
The Full Dinner feasts & Full vegetarian feasts
Sittings from 18:30-20:30 Tues-Sat
A set three to five-course menu that celebrates our bounteous walled garden and the wild land that surrounds it.
£28-46 p/h, ingredients and course number depending.
Tuesday evenings we invite you to join us in celebration of the humble vegetable: a set, three to five-course vegetarian feast. Tailored vegan option.
£28-44 p/h, ingredients and course number depending.
All dietary requirements are tailored to upon booking on our Full Feasts.
We offer an informal, friendly service and will always answer any detailed questions our guests may have. Our team relish understanding our food and drink offerings.
Morning-Afternoon Tea Cake Coffee
Tuesday-Thurs 11-12, 14-17
Friday-Sunday 10-12, 14-17
It's true. Our cakes are stuff of legend and we work with the best tea and coffee producers in Somerset. Our team are barista trained and in it for the love.
Our walls drip with fruit and preservation of them leads to some fascinating jams for scones. We work with the very talented Heavenly Hedgerow Foragers too.
We will always try to serve you outside of lunch and dinner hours, no booking required.
10% discount for arriving by pedal power alone. 9% for electric bikes.
Not everything contains alcohol though..
Soft & non Alcohol
We offer a wide range of in house soft drinks, some fascinating distilled non alcoholic cocktails all in keeping with what's available that season.
We don't source soft drinks from any multinational corporations.
Drinks have been made here for more than a decade. The dessert fruit and cider apple orchard in which we are located has long provided juice, scrumpy and venue for our annual Wassail celebration.
We have decided to carry on in timely fashion. We are re-working and re-imagining the existing traditions of drink making. Our bar is alive with experimentation. Embracing the limitations of nature has, for us, spurred unbounding creativity. We made a Vermouth. It's been very well received.
It's a very happy concoction.
Wines Beers & definitely cider
We took the decision to work with wine makers who's first attention is to the quality of their wines and those that are considered pioneers of sustainable and environmental viticulture.
Our wines start at £22 per bottle.
Beer's in an exciting position again, isn't it? We keep an ever evolving range of bottle and canned beers all produced in the locale.
Our cider's made on site from 50 yards away, you can see the barn from the glasshouse. It's a standard setter but will give you wobbly legs.
Tuesday to Thursday: Open all day from 11:00
Friday to Sunday: Open all day from 10:00
Tea, Coffee & Cake, Lunch, Afternoon Tea, Pre Dinner Cocktails & Dinner.
Tuesday Evenings: Vegetarian Full Feast. Five Course Set Menu.
Wednesday to Saturday Evening: The Full Feasts. Five Course Set Menu.
Lazy Sunday's Tea, coffee, Sunday Lunch, pudding then a tipple.10:00-17:00
You can come and drink cocktails with us whenever you like. It brightens up a never drab garden.
All dietary requirements catered to upon booking.
We take on-line reservations via ResDiary for groups up to eight.
Please call 01934 863 713 for groups above eight. Calls taken 10-12:00 & 15-18:00
We run a safe and secure pci compliant credit card reservation policy for evenings and weekends to avoid having to take deposits.
Reservations are recommended for weekends and evenings due to popularity but feel free to drop in mid week for lunch or bits and bobs on a whim.
What if we want to go large?
More than a meal? We have hosted events and celebrations of varying scale and to many tailored occasions. We do book outs for any reason you see fit.
Best to give us a call or email and discuss your requirements.
We have many a tailored event under our belt.
We will celebrate with you.
The Ethicurean Restaurant is tucked away in a Victorian walled garden
with expansive views of the Mendip hills, often circled by wakes of buzzards.
01934 863 713 BS40 5SA
Situated 6 minutes via taxi from Bristol Airport.
35 minutes drive from Bristol city centre.
There are some excellent places to stay within a few minutes of our venue.
Open: Tuesday-Thursday 11:00-23:00: Friday & Saturday 10:00-23:00: Sunday 10:00-17:00
The lanes are narrow, take care upon approach as many a deer have jumped through the hedges.
News & Updates
Photographers we would like to credit for realising the beauty of our venture.
“The Ethicurean Cookbook reflects the growing trend for artisan food and local produce and is truly an inspiration for how we should be sourcing our food and cooking at home over the next few decades.”
“120 unique and exciting recipes, presented season by season, reflect the best of ‘new British’. Most of the produce comes from within just metres of their kitchen.
The recipes are truly mouthwatering and visually stunning: Confit rabbit is paired with lovage breadcrumbs, Cured roe deer with wood sorrel, and foraged nettle soup with young Caerphilly cheese.
The salads are as fresh as a daisy: beetroot carpaccio with honeyed walnuts; ewe’s curd and cucumber salad. And of course British food means pies and puds: pork and juniper pie, milk stout steamed pudding, Eccles cakes with Dorset Blue Vinny & sherry sauce.
The Ethicureans are also known for their cocktails, making their own vermouth to create the perfect Negroni. They produce natural apple juice from the orchard that is home to eighty varieties of apple.
Over 200 stunning photographs by Jason Ingram follow the team and garden through the seasons and day to day in the restaurant and kitchen. Interspersed throughout the book are short sections on food history, traditional British festivals such as the midwinter Wassail festival, specific ingredients and key producers. Also included is inspirational guidance on preserving, smoking, curing and other techniques that make the most of produce and reduce waste.”
Ebury Press Ltd.