{"id":9,"date":"2026-09-30T13:38:17","date_gmt":"2026-09-30T11:38:17","guid":{"rendered":"https:\/\/demo.pagesoft.eu\/en-resto\/menu\/"},"modified":"2026-09-30T20:18:09","modified_gmt":"2026-09-30T18:18:09","slug":"menu","status":"publish","type":"page","link":"https:\/\/demo.pagesoft.eu\/en-resto\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"\n
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Menu<\/p>\n\n\n\n

Changed every six weeks<\/h2>\n\n\n\n

Allergen information is on the printed menu. Tell us on booking and the kitchen will work around it.<\/p>\n\n\n\n

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To start<\/h3>\n\n\n\n
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Cured trout, cucumber, dill<\/p>\n\n\n\n

\u00a311<\/p>\n<\/div>\n\n\n\n

Line-caught, cured for two days in salt and sugar.<\/p>\n<\/div>\n\n\n\n

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Wild garlic gnudi<\/p>\n\n\n\n

\u00a310<\/p>\n<\/div>\n\n\n\n

Picked along the canal path, ricotta from a dairy in Wells.<\/p>\n<\/div>\n\n\n\n

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Bread, cultured butter<\/p>\n\n\n\n

\u00a35<\/p>\n<\/div>\n\n\n\n

Baked each morning, butter churned on site.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Mains<\/h3>\n\n\n\n
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Slow lamb shoulder<\/p>\n\n\n\n

\u00a324<\/p>\n<\/div>\n\n\n\n

Six hours in the oven, preserved lemon from last season.<\/p>\n<\/div>\n\n\n\n

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Cider-braised pork<\/p>\n\n\n\n

\u00a321<\/p>\n<\/div>\n\n\n\n

From a farm four miles up the valley, cabbage and mustard.<\/p>\n<\/div>\n\n\n\n

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Roast celeriac, hazelnut<\/p>\n\n\n\n

\u00a317<\/p>\n<\/div>\n\n\n\n

Whole roasted in salt crust, hazelnuts from Devon.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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\n\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n\n\n\n
\n
\"Iwona<\/figure>
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Kitchen<\/p>\n\n\n\n

Iwona Marsh, head chef<\/h2>\n\n\n\n

Trained in Lyon, cooked in Bristol for nine years, moved out here to have a garden behind the kitchen.<\/p>\n\n\n\n

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A short menu is not a limitation. It is the only way to cook everything properly.<\/p>\n<\/blockquote>\n\n\n\n

\u2014 Iwona Marsh<\/p>\n<\/div><\/div>\n<\/section>\n\n\n\n

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Book a table<\/h2>\n\n\n\n

We take bookings up to eight weeks ahead. Friday and Saturday evenings usually go within a fortnight. Walk-ins are welcome at the bar until nine.<\/p>\n\n\n\n

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Call 0101225 774 310<\/a><\/div>\n<\/div>\n\n\n\n

See the menu<\/a><\/p>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

Menu Changed every six weeks Allergen information is on the printed menu. Tell us on booking and the kitchen will work around it. To start Cured trout, cucumber, dill \u00a311 Line-caught, cured for two days in salt and sugar. Wild garlic gnudi \u00a310 Picked along the canal path, ricotta from a dairy in Wells. Bread, […]<\/p>\n","protected":false},"author":0,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-9","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/demo.pagesoft.eu\/en-resto\/wp-json\/wp\/v2\/pages\/9","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/demo.pagesoft.eu\/en-resto\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/demo.pagesoft.eu\/en-resto\/wp-json\/wp\/v2\/types\/page"}],"replies":[{"embeddable":true,"href":"https:\/\/demo.pagesoft.eu\/en-resto\/wp-json\/wp\/v2\/comments?post=9"}],"version-history":[{"count":1,"href":"https:\/\/demo.pagesoft.eu\/en-resto\/wp-json\/wp\/v2\/pages\/9\/revisions"}],"predecessor-version":[{"id":17,"href":"https:\/\/demo.pagesoft.eu\/en-resto\/wp-json\/wp\/v2\/pages\/9\/revisions\/17"}],"wp:attachment":[{"href":"https:\/\/demo.pagesoft.eu\/en-resto\/wp-json\/wp\/v2\/media?parent=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}