Located in the stables of the Bull Hotel, this aptly named venue (the original of a small chain) is all about hand-crafted organic sourdough pizzas and West Country ciders. It’s a clever edit of the region’s heritage that regularly draws in crowds of hungry and thirsty punters. Long communal tables, hay bales and fat church candles add to the laid-back, help-yourself vibe in the pleasingly rustic space, while the menu offers cheekily named pizzas loaded with regional specialties including Bath Pig chorizo, Ford Farm goats’ cheese, Denhay ham and Dorset lamb. Otherwise, gorge on one of the hand-crafted pies, followed by hazelnut, chocolate and Mascarpone ‘pizza pudding’. This self-proclaimed ‘cathedral to cider’ also offers a prodigious line-up of artisan brews with names like Lilley’s Fire Dancer, Orchard Pig Navel Gazer and Lyme Bay Jack Ratt. There are cider brandies, perries and local ales too.
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The pizza were very lacking in the basics of ingredients x won’t come again
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