The Pump House is an award-winning restaurant that boasts a beautiful waterside location. On the ground floor sits the boutique bar, where you’ll find an impressive drinks selection that includes local ales, guest beers and 700 different gins. Diners are invited to take a seat on the ground floor, head outside to the sun-trap terrace or make use of the mezzanine level, for a more intimate dining experience.
The à la carte menu changes regularly, adapting to suit the local produce available. Begin your visit with olives or perhaps gin-cured salmon atop wholemeal bread. Next, move on to a starter like wild sea trout with elderflower and English peas, or seared Bath chap accompanied by pheasant’s egg, new potatoes and summer truffle espuma. For the main course, the grilled options are sure to delight, as are Creedy carver duck with heritage beetroot, Wye Valley blueberries and flowers, and curried Cornish hake paired with cauliflower, quinoa and toasted almonds. Desserts are worth indulging in. The black cherry Bakewell is well matched with vanilla custard and amaretto, while the lemon posset with blueberries and white chocolate is wonderfully refreshing. Tasting menus are served on Friday and Saturday, and comprise intriguing creations that showcase the season’s offering and the kitchen team’s prowess.