Triscombe
Nr. Taunton
TA4 3HE
Open Hours
Food Served
Mon | 12pm-3pm, 6pm-11pm |
Tues | 12pm-3pm, 6pm-11pm |
Weds | 12pm-3pm, 6pm-11pm |
Thurs | 12pm-3pm, 6pm-11pm |
Fri | 12pm-3pm, 6pm-11pm |
Sat | 12pm-3pm, 6pm-11pm |
Sun | 12pm-3pm, 6pm-11pm |
Every Day |
Nestling in a sheltered crook of the Quantocks, this is the quintessential thatched English pub, complete with a terraced garden at the woodland's edge. We ate in the lower dining area, which offers stunning views of the Brendon Hills and Exmoor. During the day this is a haunt for walkers, hikers and visitors who are admirably catered for; at night, it becomes a destination pub and booking is advisable.
As starters, we chose grilled goat's cheese with roast beetroot and walnuts, and a delicate monkfish and tiger prawn salad with a honey, ginger and soy dressing. We followed this with pan-fried fillet of cod with fennel, shallots and chilli jam for me and a shank of Exmoor lamb with red cabbage and black pudding for him. Everything was beautifully presented and cooked to perfection. Organic salmon and sirloin of locally reared beef were also on the elegant menu, which changes according to seasonal availability.
Puddings presented a dilemma, with particularly tempting choices including rhubarb and ginger trifle, sticky toffee pudding and an impressive cheeseboard. And what with four local real ales on tap and a robust Rioja on the table, my partner and I were in gastronomic heave
As starters, we chose grilled goat's cheese with roast beetroot and walnuts, and a delicate monkfish and tiger prawn salad with a honey, ginger and soy dressing. We followed this with pan-fried fillet of cod with fennel, shallots and chilli jam for me and a shank of Exmoor lamb with red cabbage and black pudding for him. Everything was beautifully presented and cooked to perfection. Organic salmon and sirloin of locally reared beef were also on the elegant menu, which changes according to seasonal availability.
Puddings presented a dilemma, with particularly tempting choices including rhubarb and ginger trifle, sticky toffee pudding and an impressive cheeseboard. And what with four local real ales on tap and a robust Rioja on the table, my partner and I were in gastronomic heave
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