Combe House Devon, Best Restaurant, Devon, South West England, Food Reader Awards, Good Food
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The Best Restaurant
in South West England
2015 Winner - Food Reader Awards


Voted by readers of Food magazine


Menus

Scroll down to view Menu headings & click to view sample Menu

Lunch Menu : sample

We follow the seasons & our ingredients
change from time to time depending on quality & availability.

1st course

Roast quail
Morel asparagus and spätzle

Marinated mackerel
Ricotta, red pepper, olives and oregano

Pressed foie gras
Orange purée, pickled crudités, truffled honey and brioche

2nd course

Pork
Braised and roasted belly, glazed chicory, toffee apple purée, ham hock croquette

Guinea Fowl
Roast breast, braised leg with cumin, golden raisin, sweet wine

Pollock
Crushed ratte with crab and spring onion, fennel, lettuce, ginger cream and lemon oil

3rd course

Crème caramel
Sauternes poached pear, raisin purée

Malt chocolate tart
Macadamia, milk sorbet

Selection of Westcountry cheese

3 courses and canapés : £36.00
2 courses and canapés : £29.00
Selection of teas & coffee with Combe petits fours : £7.00

Vegetarian, low calorie and alternative dishes are available on request
Special diets willingly catered for

Head chef : Hadleigh Barrett
Sous chef : Stuart Brown
Master Chefs of Great Britain

Lunch Tasting Menu : sample

We follow the seasons & ingredients
change from time to time depending on quality & availability.

1st course

Pressed foie gras
Apricot chutney, pistachio toast, camomile jelly, pistachios
Château Coutet, Sauternes-Barsac 2010 (50ml)

2nd course

Pollock
Ricotta dumplings, crab, fennel, pine nuts, lovage and celery
Beaujolais-Villages Blanc 2013, Château de Vaux, Chardonnay, Vaux-en-Beaujolais (100ml)

3rd course

Pork
Tenderloin and glazed belly, Szechuan pepper, chicory, grapefruit, soy jus gras
Brouilly 2011, Château du Pave, Gamay (100ml)

4th course

White chocolate parfait
Pistachio mousse, raspberry
Cuvée l’Emerantine Vendange Tardive 2006, Château d’Oupia, Oupia, Languedoc (50ml)

Selection of Westcountry cheese

4 courses and canapés : £42.00
With paired wines : £62.00
Selection of teas & coffee with Combe petits fours : £5.50

Vegetarian, low calorie and alternative dishes are available on request
Special diets willingly catered for

Head chef : Hadleigh Barrett
Sous chef : Stuart Brown
Master Chefs of Great Britain

Dinner Menu : sample

We follow the seasons & ingredients are likely
to change depending on quality & availability.

1st course

Steamed courgette flower
Scilly Isle lobster and sauce vierge

Scallops
Pan seared, garlic purée, tomato fondue, pancetta, basil

Salmon ceviche
Sour cream sorbet, tomato and coriander

Roast quail
Salted lemon cous cous, baba ghanoush, almonds and green olives

Fillet of beef tartare
Oyster emulsion, artichokes à la grecque and garden beetroot

2nd course

Ark chicken
Roast breast, pea and olive oil purée, Jersey royals, bacon and marjoram

Brill
Seared fillet, roasted artichokes, white asparagus, celeriac, smoked eel, lemon butter sauce

Lamb
Roast loin, shoulder and black pudding tortellini, crushed broad beans and mint, garden lettuce and lavender

Duck
Roast breast, crispy roll, salt-baked garden beetroot, beetroot purée

Sea bass
Ricotta dumplings, crab, fennel, pine nuts, lovage and celery

3rd course

Maple and olive oil cake
Strawberries, pecans, maple ice cream

Mango panna cotta
Mango salsa, mint, toasted coconut

White chocolate parfait
Pistachio mousse, raspberry

Egg custard tart
Champagne poached garden rhubarb

Selection of Westcountry cheese
(also available as an additional course £12.00)

Table d'hôte menu, 3 courses and canapés : £55.00
Selection of teas & coffee with Combe petits fours : £5.50

Vegetarian, low calorie and alternative dishes are available on request
Special diets willingly catered for

Head chef : Hadleigh Barrett
Sous chef : Stuart Brown
Master Chefs of Great Britain

Sunday Lunch : sample

We follow the seasons & ingredients
change from time to time depending on quality & availability.

1st course

Uig lodge smoked salmon
Horseradish crème fraiche, asparagus

Leek & potato velouté

Chicken liver parfait
Red onion marmalade, brioche

Roast quail
Morel asparagus and spätzle

2nd course

Traditional roast sirloin of beef
Yorkshire pudding, seasonal vegetables

Roast leg of Devon lamb
Seasonal vegetables

Pan roasted fillet of brill
Crushed ratte, crab, spring onion, fennel, lettuce and ginger velouté

Asparagus and pea risotto

3rd course

Apple and frangipane tart
Vanilla ice cream

Malt chocolate tart
Macadamia, milk sorbet

Red berry crémeux
Hazelnut, mascarpone sorbet

Selection of Westcountry cheese

Three courses and canapés : £39.00
Coffee & petits fours : £7.00

Head chef : Hadleigh Barrett
Sous chef : Stuart Brown
Master Chefs of Great Britain

Tasting Menu : sample

We follow the seasons & ingredients are likely
to change depending on quality & availability.

1st course

Scallops
Pan seared, garlic purée, tomato fondue, pancetta, basil
Meursault “Limozin”, 2011, Domaine Paul Garaudet, Monthélie, Côte d’Or, Burgundy (100ml)

2nd course

Roast quail
Salted lemon cous cous, baba ghanoush, almonds and green olives
Brouilly, Château de Grandmont, St. Lager, Beaujolais, 2013 (100ml)

3rd course

Sea bass
Ricotta dumplings, crab, fennel, pine nuts, lovage and celery
Sancerre, Chavignol “Cuvée des Mages”, 2013, Domaine Serge Laporte, Chavignol, Eastern Loire Valley (100ml)

4th course

Ark chicken
Roast breast, pea and olive oil purée, Jersey royals, bacon and marjoram
Touraine Blanc, Azay-le-Rideau, 2013 Domaine Pibaleau, Chenin Blanc (100ml)

5th course

Maple and olive oil cake
Strawberries, pecans, maple ice cream
Cuvée l’Emerantine Vendange Tardive 2006, Château d’Oupia, Oupia, Languedoc (100ml)

6th course

White chocolate parfait
Raspberry

7th course

A selection of Westcountry cheese
Corney & Barrow 10yr old Tawny Port (50ml)

 

Tasting menu - £75 per person
With paired wines - £110 per person

All members of your party are required to eat from the tasting menu, if selected.
If you would like to choose a tasting menu on another occasion and have special requirements
please give us prior warning so that suitable substitutions can be arranged.

Head chef : Hadleigh Barrett
Sous chef : Stuart Brown
Master Chefs of Great Britain

Breakfast Menu - Perfect as a Halfway House for Hungry Travellers!

From the buffet table...

Freshly pressed apple juice from Somerset
Freshly squeezed orange or grapefruit juice
Fresh mango, pineapple & banana smoothie
Selection of cereals
Natural yoghurt & Yeo Valley fruit yoghurt
Fresh fruit salad
Compote of sundried fruits

• All marmalade & jams are handmade at Combe House
• Bacon, sausage & ham from Pipers Farm
• Eggs from our own Burford Brown hens, living free range in the orchard
• Seasonal fruit & vegetables from Combe's kitchen gardens & Charlie Hicks
• Natural yoghurt home-made at Combe House
• Dairy items from Manor Farm, Yeo Valley & Trewithen Dairy
• Kippers & haddock from Chesil Smokehouse

Then enjoy your choice of the following:

Wholegrain & white toast
Chef’s hand-made croissants
Combe House marmalade & jam
Porridge with Devon cream & maple syrup

Full English breakfast:

Saddleback bacon
Pork sausage
Grilled tomato
Sautéed mushrooms
Free-range eggs of your choice - fried, poached, boiled or scrambled
Grilled kippers
Ham & eggs of your choice
Naturally smoked haddock & poached eggs
Smoked salmon & scrambled eggs

Tea Selection (loose leaf)

Earl Grey Camomile
Darjeeling Cranberry
Lapsang Souchong Lemon & Ginger
Rooibos (Red Bush) Peppermint
Assam Strawberry & Mango
Green Decaffeinated

Breakfast Coffee Freshly ground Fazenda Mariano Cafetière
The Mariano farm is located high above the spa town of Pocos De Caldas
a beautiful spa town in the south Minas Gerias.
The coffee displays all of the classic flavours associated with good coffee
from this mountainous region. It has lots and lots of toffee sweetness;
it is rich, rounded and chocolaty; and has a lovely hazelnut praline taste.

Breakfast : £25.00 per person

Outside diners are most welcome en route to and from the south west.
Vegetarian, low calorie and alternative dishes are available on request.
Special diets willingly catered for, we try to be flexible whenever possible.

Head chef : Hadleigh Barrett
Sous chef : Stuart Brown
Master Chefs of Great Britain

Vegetarian Menu : sample

We follow the seasons & ingredients are likely
to change depending on quality & availability.

1st course

Chilled asparagus velouté

Garden beetroot salad
Basil and ricotta

2nd course

Globe artichoke
Mushroom, leek and mascarpone ragoût

Goats cheese and sun dried tomato pithivier
Leek purée, asparagus and hazelnut pesto

Head chef : Hadleigh Barrett
Sous chef : Stuart Brown
Master Chefs of Great Britain

Bar Menu

This is our current Bar Menu, however, because we follow the seasons all ingredients are likely
to change from time to time depending on quality and availability.


Soup
Today’s soup, basket of homemade bread and butter
£6.50
Steak sandwich
Minute steak sandwich with English mustard, lettuce, tomato, mayonnaise and fries
£16.00
Breaded sole fillets
With tartare sauce and fries
£15.00
Chicken Caesar salad £12.00
Welsh rarebit
Rocket and sundried tomato salad
£6.50
Traditional sandwiches
Beef and horseradish
Ham and mustard
Egg mayonnaise
Cheddar cheese and Combe House chutney
£8.00
Speciality sandwiches
Smoked salmon and cream cheese
Crab (subject to availability)
£10.00
Tea or coffee with homemade biscuits £6.00
Tea or coffee with homemade cake £7.50
Devonshire clotted cream tea
Includes a large fruit scone, clotted cream, strawberry jam
and tea or coffee
£10.00
Full afternoon tea
Includes a Devon clotted cream tea with a selection
of sandwiches, home-made cakes, fancies and biscuits
£22.50
Add a glass of Champagne £13.00
Tea selection (Loose leaf)
Earl grey
Darjeeling
Lapsang souchong
Rooibos (Redbush)
Assam
Green
Camomile
Cranberry
Lemon & ginger
Peppermint
Strawberry & mango
Decaffeinated
£5.00
Coffee selection
Freshly ground ‘Finca Los Altos’ cafetière
Cappuccino
Latte
Flat white
Macchiato
Decaffeinated
Single espresso
Double espresso
£5.00
Hot chocolate £5.00

Good Food at Combe House Devon, Best Restaurant in Devon

The Best Restaurant in South West England
voted by readers of FOOD magazine 2015

Combe House Awards Combe House Devon in the Good Hotel Guide Johansens, Combe House Hotel Devon

Combe House Devon - Hotel, Restaurant & Gardens
somewhere different, somewhere special

 

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Combe House Devon
Visitors always most welcome
for coffee, lunch, tea or dinner.

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COMBE HOUSE HOTEL, RESTAURANT & GARDENS, GITTISHAM, HONITON, DEVON EX14 3AD - tel: +44 1404 540 400 - e: stay@combehousedevon.com
Registered in England and Wales No. 3558386 - VAT Registration No. 712 1023 05

 
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