Chard Restaurant Guide

“In an area where good food options are still surprisingly rare”, this “lovely” 16th-century gastroboozer on the Devon/Dorset/Somerset border (also handy for the delights of the Jurassic Coast) shines all the more. Mirroring reports in previous years from its very dedicated fan club, “the prices might be getting a bit high” these days, but when the service and modern British food with a Euro twist “are always so good”, absolutely nobody seems to mind.

“Excellent food in a nicely converted old bank” make this three-year-old a “very handy stopover in an attractive Somerset village off the A303”. Fans of chef-patron Nicholas Balfe’s previous projects, Salon and Levan in south London, are happy to report “it didn’t disappoint – the set lunch came at a good price and à la carte just added to the experience”: “the roast was excellent, the starters precise and pretty, and even the bread was perfect – soft, moist and warm, wrapped in a crunchy crust”.

“In a delightful old hotel in a lovely little Dorset town” – a 14th-century house full of charming original features – this “hidden gem” was snapped up by Silvana Bandini in 2018, after a stint working at the Bath outpost of foodie hotel chain, The Pig. The “reliably fine cooking” (of everything from pizzas to small plates) is overseen by ex-Mandarin Oriental/Bath Priory chef Chris Staines and wins nothing but praise for its “unusual combinations” (that are “exceptional value for money too”).

“As good as it gets in Taunton”, this “exceptional” French bistro (sleek, with a glass-walled extension) is a “gem of a place” that remains utterly “reliable” well into its awkward teenage phase (it was founded in 2011 by Richard Guest and FOH Cedric Chirrosel). It was praised this year for its “unhurried and relaxing atmosphere” and “wonderful food” – not least the prix fixe (“we were amazed when we saw the plates coming out…such generous portions and much more interesting than run-of-the-mill set menus”).

It’s “well worth the journey along narrow Devon lanes” to this English-style agriturismo in a “stunning” setting (a Georgian vicarage overlooking the Coly Valley); co-owner Hugo Guest grew up on the property back when his parents ran it as a B&B and took over with wife Olivia in 2020, transforming it into a foodie haunt. Expect “original, inventive, wholesome” food (Italian-ish, but not just), with “Sunday lunch very good value, but better still stay the night and enjoy the full evening set menu” (overnight guests can also opt for more casual ‘Kitchen Suppers’); either way “you almost feel like you are a member of the family popping in for a bite to eat”.

A “fabulous setting” in an Elizabethan mansion adds to the joys of this “always fun” and “friendly” Otter Valley piglet – part of a now ten-strong litter, whose most recent branch, in the Cotswolds, was born in September 2024. As per their wider MO, this venue starts with a “lovely country-house hotel”, then adds a dose of cool via a spa and trendy albeit expensive food. Also as per the rest of the chain, and continuing a recent trend of average reports, the “expensive” victuals here can disappoint, but “at its best it’s good” and “original” too.

It’s now part of the portfolio of the SW England-based St Austell Brewery group, but this thatched 14th-century inn has kept its charms (log fire, beamed ceilings) despite chain-ification. The pub classics on offer elicit solid ratings if muted commentary, with more unusual suspects like ‘crabby fries’ served alongside the usual burgers and steaks. A good choice for a staycation with your pooch, it’s an easy stroll to the equally dog-friendly Branscombe beach.

This “well-above average gastropub in a beautiful Somerset village” – from Exmoor-born chef Alasdair Clifford (ex-Chez Bruce and Harwood Arms) and his wife Victoria Collins – excels for its “refined cooking”: “Alasdair concocts amazing results from local ingredients” and from a “changing seasonal menu”. “Service is friendly and professional” and the “environment is open and spacious” – “never had a disappointing meal here”.