The food and drink offerings at the Grosvenor Arms are guided by the seasons, as the team, who are led by Dean, like to utilise the hard work of the honest and passionate local suppliers that they work with. The menu begins with delicious starters that include Thai shrimp and pork Scotch eggs with sriracha mayo, along with rarebit croquettes with pickled shallots, sour cream and chives. Other starters include the honey balsamic heritage carrots with roasted hazelnuts and a lime creme fraiche, and the torched mackerel with a potato salad and tapioca cracker.
For those who like a good slap up pub lunch, you'll be pleased to learn that there is a section of pub bangers on the menu. Some of the dishes on this section include beer battered haddock with a tartare sauce, curry sauce, smashed peas and fries, along with English rose veal liver with bacon, mash, onions, greens and gravy. Other main dishes include the Manor Farm pork loin with belly rosti, creamed sprouts and apple, along with a Brixham squid ink linguine with grilled squid, chilli and tomato sauce and parmesan, and Norton St Philip lamb rump with braised daikon, sesame pak choi and jus. On the side, enjoy curly kale with garlic, some classic fries, or tempura cauliflower.
There are plenty of delicious puddings to try, from the sticky toffee pudding with butterscotch sauce and vanilla ice cream, and the red wine poached pear with honey and almond. For something more of a palette cleanser, order the rhubarb and custard tart with rhubarb and ginger gin jelly, or some zingy cherry sorbet. When it comes to cocktails, try the warming Hot Toddy with Jameson, honey, lemon, cinnamon and cloves, or the fruity French Martini shaken up using Absolut, Chambord and pineapple.