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The Exmoor Forest Inn

Somerset, Simonsbath - Modern British - Pub with rooms - ££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

When a Farrow & Ball palette and open fires meet the huntin’, shootin’ and fishin’ set, visitors can expect gutsy dishes, confident cooking and a cosy welcome. The estate and farms surrounding this Devon inn have been in the Greenall family (of Greenalls Brewery fame) for nearly 20 years, but the the pub itself was only purchased and 'reunited' with the rest of the estate in 2021 when it was taken over by Ed Greenall – thus ensuring minimal food miles for their own Exmoor beef, lamb and venison. Local day-boat fish and market garden vegetables are also rightly celebrated in starters such as torched mackerel with beetroot and radish or purple sprouting broccoli tempura with goat's labneh. While chef Ben Ogden's daily changing, cooked-to-order menu has something for everyone, meat lovers will rightly salivate at the thought of a perfectly pink hogget rack, its flavoursome fat artfully rendered, simply served with crispy potatoes, pickled cabbage and a punchy s...

When a Farrow & Ball palette and open fires meet the huntin’, shootin’ and fishin’ set, visitors can expect gutsy dishes, confident cooking and a cosy welcome. The estate and farms surrounding this Devon inn have been in the Greenall family (of Greenalls Brewery fame) for nearly 20 years, but the the pub itself was only purchased and 'reunited' with the rest of the estate in 2021 when it was taken over by Ed Greenall – thus ensuring minimal food miles for their own Exmoor beef, lamb and venison. Local day-boat fish and market garden vegetables are also rightly celebrated in starters such as torched mackerel with beetroot and radish or purple sprouting broccoli tempura with goat's labneh. While chef Ben Ogden's daily changing, cooked-to-order menu has something for everyone, meat lovers will rightly salivate at the thought of a perfectly pink hogget rack, its flavoursome fat artfully rendered, simply served with crispy potatoes, pickled cabbage and a punchy salsa verde. It’s hearty food, full of flavour but certainly not without finesse – the perfect complement to the lively discussions about the rural economy or moorland walking that animate this comfortable space. Desserts range from a light milk ice cream with homemade wild strawberry and elderflower condiment to the comfort-laden fried bread pudding with butterscotch and foraged local blueberries. With the owner’s family connections to the drinks industry, it’s perhaps unsurprising that the wine and bar offerings punch above their weight. A benchmark for honest rural hospitality.

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VENUE DETAILS

Simonsbath
Simonsbath
Somerset
TA24 7SHGB

01643 831341

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OTHER INFORMATION

Accommodation, Private dining room, Wheelchair access, Parking, Family friendly, Dog friendly

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