You won't be charged for this service.
Stripped back to the original stonework and flagstones and decorated in calming neutrals, the Wheatsheaf is a serene, welcoming space, with solid oak tables, Lloyd Loom chairs and a couple of decent sofas by the fire. The question is, is it still a pub? Possibly not (though you can still go there for a pint), but it’s certainly a first-class restaurant. Top-quality local produce is teamed with elegance and restraint in the kitchen: pan-fried foie gras has a subtle undercurrent of sticky apples, pain d'epice crumb and parsnip puree to balance the richness of the liver. 21-day aged Hereford ribeye extracts every ounce of flavour from the cut and bolstered it with a fried duck egg and triple-cooked chips. Desserts strike a more homely note (sticky toffee pudding with vanilla ice cream, for example) but are crafted with just as much care and attention to detail.
Share your thoughts with other diners
Write a review
Mr. Gabriel K
You are requesting to book The Wheatsheaf Combe Hay for people on at .
These offers are optional, and there's no commitment.
By clicking 'complete booking' you agree to the SquareMeal User Agreement