eating and drinking
Eating and drinking, together with sleeping, are at the core of our business and here at the Thatched Cottage we take them very seriously. We were delighted to have this recognized by the AA FOUR STAR award for accommodation, the AA ROSETTE for the consistent quality of our food and the AA DINING AWARD for the overall dining experience. Very nice - but not as important as your satisfaction. Nothing gives us more pleasure than to see you have enjoyed your stay with us..
We cook a la minute: you order and we cook. That way the meal you receive is as fresh as possible. Of course that does mean that on occasion there may be a short wait, but then, all good things are worth waiting for.
Lunch Time
We aim to offer a quality fast food service at lunch times in order to satisfy the demands of the modern client who has little time to eat but who isn’t willing to compromise his or her health or the quality of the food. The same Chefs and staff provide the same attention to detail during the lunch time period as they do in the evening. With a mouth watering range of A la Carte dishes, light snacks or sandwiches you can match the food to the occasion, be it business or pleasure and we will ensure you are well catered for.
Evenings
In the evening we aim for a gentler pace to allow our guests time to relax and unwind. Customers are offered a limited range of hot and cold dishes that show off the quality and seasonality of the locally sourced ingredients, their individual flavours and textures. Its no coincidence that meal colours in the autumn are in the red/brown range whilst summer dishes fall into the green/yellow range.
To complement the food we have an extensive range of wines, spirits, beers, ciders and non alcoholic drinks.
We have a children's menu and we will do half portions from the main menu at half price where practical. Failing that we will make a meal from whatever we have in the kitchen but that won't include chicken nuggets and similar "fast foods" at all. We always have tw or three vegetarian options on the menus.
Of course all our dishes use the best and freshest local produce we can find.
our menus
The Head Chef, Front of House Manager and I meet regularly to discuss menu content and presentation and our menus do change as the availability of produce waxes and wanes. Our guiding principles are:
1 All produce is fresh and of the best quality. We get daily deliveries of most items.We are very fussy about our meat at The Thatched Cottage; pigs and cattle are grass fed animals sourced responsibly from farms using traditional and sustainable husbandry methods. Our beef is aged for 21 or more days, allowing it to fully mature, thereby ensuring its tenderness and flavour.
2 We use local suppliers where cost and regularity of supply make this practical.
3 We meet some of the needs of vegetarians and those with special diets.
It is good marketing to say produce is locally sourced and the food cooked fresh. We know from recent publicity that this is not alwa\ys true. However you can test our claim. You can view the kitchen in action and see that we actually do what we say we do.
Listed below are our principal suppliers and I thank them for their cooperation in making this claim a reality.
our suppliers
Fruit, vegetables, herbs and salads: A David, Rowsell of Ilminster
Meat, Poultry and Game: Chesterblade Hill Farm, Bartlett's of Bath
Fish: M & J Seafoods
Dairy: Partners in Cream, Glastonbury; Hunts Food Services, Sherborne
Specialist Produce: H & B Foods, Fine Foods,
Wines: Mathew Clarke, Shepton Mallet; Vino Selection, Malaga; Direct Wines, Theale: Averys, Bristol; Berkman Wine Cellars, Chippenham
Water: Glastonbury Spring Water
Beers: Greene King, Bury St Edmunds: a range of guest real ales from quality brewers including Batemans, Belhaven, Ridleys, St Austell, Hardys et al.
