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


Voted by readers of Food magazine


Menus

Scroll down to view Menu headings & click to view full menu

Easter Sunday Lunch Menu

We follow the seasons and ingredients are likely
to change from time to time depending on quality and availability.

1st course

Uig Lodge smoked salmon
Blinis, ocietra caviar, pickled cucumber, crème fraiche

Duck confit terrine
Liver cream, port, truffle, pickled mushrooms

Crab mayonnaise
Avocado, chilli oil and sourdough crisp

Jerusalem artichoke velouté
Hazelnut pesto and truffle

2nd course

Traditional roast leg of lamb

Traditional roast sirloin of beef

Brill
Seared fillet, ratte potatoes with seaweed, fennel, champagne sauce

Morel and leek risotto
Truffled brie, tarragon oil

3rd course

Chocolate délice
Roasted pistachio ice cream, sour cherries

Crème caramel
With Sauternes soaked golden raisins

Rhubarb and almond tart
Vanilla cream and jelly

Selection of Westcountry cheese

3 Courses & Canapés - £42 per person
Coffee & Petit Fours - £5.50

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

Good Friday Lunch Menu

We follow the seasons and ingredients are likely
to change from time to time depending on quality and availability.

1st course

Scallops
Pan seared, cauliflower purée, hazelnuts, cumin and lime

Pan fried mackerel
Sourdough crust, tomato, fennel and olive salad

Fricassee of hedgehog mushrooms and asparagus
Slow cooked egg, celeste, white asparagus

2nd course

Roast rump of lamb
Salted lemon cous cous, Moroccan spiced aubergine

Brill
Roasted on the bone, crushed ratte with seaweed, lettuce, Champagne sauce, caviar

Roast Ark chicken breast
Wild garlic purée, white asparagus, morels and roasted shallots

3rd course

Crème fraîche custard
Confit rhubarb and sorbet

Chocolate bouchon
Caramel ice cream, peanut brittle

Selection of Westcountry cheese

3 Courses & Canapés - £36 per person
2 Courses & Canapés - £29 per person
Coffee & Petit Fours - £5.50

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

Lunch Menu

We follow the seasons and our Lunch Menu ingredients
are likely to change from time to time depending on quality and availability.

1st course

Smoked pigeon consummé
Poached pigeon breast, spätzle, salt baked celeriac, cabbage purée

Marinated red mullet
Marinda tomatoes, olive, fennel and balsamic

Air dried Pipers Farm beef
Watercress, horseradish crème fraîche, parmesan and truffle

2nd course

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

Guinea Fowl
Roast breast, ballotine of leg with winter truffle, celeriac gratin and trompette

Pollock
Cep gnocchi, butterbeans, savoy cabbage with chorizo, white port sauce

3rd course

Date cake
With roasted bananas, prune and armagnac ice cream

Rhubarb and almond tart
Vanilla cream and jelly

Selection of Westcountry cheese

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

Lunch Tasting Menu : Sample

This is a sample Lunch Tasting Menu ... we follow the seasons and ingredients
are likely to change from time to time depending on quality and availability.

1st course

Air dried Pipers Farm beef
Garden bean salad, summer truffle and parmesan

2nd course

Bass
Seared fillet, crushed ratte with capers, spinach, fennel, brown shrimp butter

3rd course

Pork tenderloin
Pink grapefruit braised chicory, grain mustard, turnip

4th course

Peach bombe
Hazelnuts, honeycomb, white chocolate sauce

Selection of Westcountry cheese

4 courses and canapés : £42.00
Selection of teas & coffee with Combe petit 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

We follow the seasons and Dinner Menu ingredients are likely
to change from time to time depending on quality and availability.

1st course

Venison tartare
Pickled pear, baby beets, anchoiade and pine nuts

Scallops
Pan seared, cauliflower, cumin and lime, hazelnuts

Winter minestrone
With pork belly and octopus

Marinated red mullet
Marinda tomatoes, olive, fennel and balsamic

Seared foie gras
Quince tarte fine, honeycomb

2nd course

Rabbit
Roast loin and braised leg, Jerusalem artichokes and saltbaked beetroot

Brill
Roasted on the bone, ratte potatoes with seaweed, lettuce,
champagne sauce with cucumber and caviar

Beef
Roast feather blade, oxtail and swede boulangère, heritage carrots

Pork
Roast loin, ham hock croquette, braised chicory, toffee apple purée

Monkfish
Roast loin with cep gnocchi, butterbeans, savoy cabbage and chorizo, white port sauce

3rd course

Date cake
With roasted bananas, prune and armagnac ice cream

Crème fraiche custard
Confit blood orange and blood orange sorbet

Chocolate bouchon
Caramel ice cream and peanut brittle

Rhubarb and almond tart
Vanilla cream and jelly

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

Table d'hôte menu, 3 courses and canapés : £54.00
Selection of teas & coffee with Combe petit 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 Menu

This is our sample Sunday Lunch menu ... we follow the seasons and ingredients
are likely to change from time to time depending on quality and availability.

1st course

Beetroot bavarois
Ragstone goats cheese, hazelnuts, garden beets

Charred mackerel fillet
Anchovy cream, pickled cucumber

Treacle cured salmon
Horseradish crème fraiche, pink grapefruit

Oxtail terrine
Pickled shimeji, liver cream, port, truffle

2nd course

Roast sirloin of beef
Yorkshire pudding, seasonal vegetables

Roast loin of Gloucester Old Spot pork
Garden apple sauce

Bass
Butternut squash, samphire, lightly curried mussel velouté

Wild mushroom and leek risotto
Celeste, Heritage carrots, parmesan crisp

3rd course

Chocolate marquise
Pistachios and mascarpone

Lemon curd treacle tart
Lemon ice cream

Blackberry parfait
Honeycombe and hazelnuts

Selection of Westcountry cheese

Three courses and canapés : £39.00
Coffee & petit fours : £5.50

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

Tasting Menu

This is our current Tasting Menu ... we follow the seasons and ingredients are likely
to change from time to time depending on quality and availability.

1st course

Steamed skate
Braised chicory, brown shrimp emulsion
Sancerre, Chavignol “Cuvée des Mages”, 2012; Domaine Serge Laporte;
Chavignol, Eastern Loire Valley (100ml)

2nd course

Roast quail breast
Hazelnut, trompette, mulberry vinegar
Châteauneuf-du-pape Blanc, 2012, Clos la Roquète (100ml)

3rd course

Brill
Seared fillet, butternut squash, samphire, lightly curried mussel velouté
Meursault “Limozin”, 2011; Domaine Paul Garaudet, Monthélie, Côte d’Or, Burgundy (100ml)

4th course

Lamb
Roast rump, confit breast fritter, polenta, rosemary, kohlrabi and leeks
Sancerre Rouge “Vincentgetorix” 2012; Domaine Vincent Gaudry, Sury-en-Vaux, Sancerre, Eastern Loire Valley (100ml)

5th course

Mulberry and pear frangipane tart
Mulberry sorbet
Cuvée l’Emerantine Vendange Tardive 2005; Château d’Oupia, Oupia, Languedoc (50ml)

6th course

Chocolate marquise
Pistachio mascarpone, roasted pistachio ice cream
Maury “Hors d’Age” 15 Year-Old, Domaine Pouderoux, Maury, Roussillon (50ml)

7th course

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

 

Tasting menu - £75.00 per person
With wines - £110.00 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

This is our current Vegetarian Menu ... we follow the seasons and ingredients are likely
to change from time to time depending on quality and availability.

1st course

Garden courgette pancakes
Spiced feta, chilli jam

Ragstone goats cheese
Candy beetroot, tarragon mayonnaise, rocket

2nd course

Wild mushroom and spinach millefeuille
Celeriac purée, baby vegetables

Pea, broad bean and girolle risotto
Celeste, seasonal vegetables

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 £12.00
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

In the Top Best Foodie Hotels in South West England
voted by readers of FOOD magazine 2012, 2013 & 2014

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 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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