Farthings Hotel

Our gorgeous peacock is showing off a lot lately!

Spiced Roasted Cauliflower with Charred Tenderstem, Baby Garlic and Crispy Leaf.

Please visit farthingshotel.co.uk where you can view our menus, you can also book online or call 01823 480664.

Our gorgeous new bedrooms are finally finished and ready for our guests.

Champagne and Fresh cut flowers 💐

A fresh springtime starter of home made mozzarella tortellini with wild garlic and watercress velouté, wild garlic pesto, lime oil and crispy sage leaves.

Please visit farthingshotel.co.uk where you can view our menus, you can also book online or call 01823 480664.

Oven roast loin of halibut, crispy hens egg, textures of asparagus, Parmesan noisettes and a parmesan cream split with basil oil.

Pan Roast Garlic Chicken, Smoked Carrot Puree, Roast Squash, Onion Jam, Chicken Reduction.

A Few Tables left to book this evening, or prehaps join us for Sunday lunch tomorrow. menus are online at www.farthingshotel.co.uk
Book online or call us on 01823480664.

Potted wild boar, caramelised pineapple, fresh blackberry and toasted seeds.

Tangy Lemon Tart with Candied Orange and a Honey Sabayon.

Swiss Meringue with Forced Rhubarb, Crème Diplomat, Orange Gel, Confit Orange.

❤️ Come join us this Valentine’s Day!

We are serving our Valentines menu on Saturday 11th, Sunday 12th & Tuesday 14th February which you can view and book online by following the link below.

https://farthingshotel.co.uk/restaurant/

Home Indulge yourself this year to festive dining at Farthings where we are strong believers in using the very best produce of the seasons which is reflected in the planting of our kitchen garden and the local produce we source. Our Festive menu is full of tempting dishes with fresh seafood from West

Carpaccio of Somerset beef, green pepper and ginger sauce, shaved parmesan, cask aged balsamic, truffle salt.

Pan roasted breast of duck with garden chard, cranberries and smoked aubergine.

We love the wildlife to visit our grounds!

Home cured gravlax with smoked cods roe taramasalata and sumac.

Seared loin of venison with venison sausage and homity pie.

Pan roasted fillet of Halibut with steamed river Fowey mussels and tiger prawns.

A nice little winter warmer, wild mushroom, chestnut and sage pithivier with truffle pommes alligot and burnt onion oil.

Pan seared West Bay scallops with samphire, fresh apple and carrot tops.

Indulgent chocolate torte with a rich dark chocolate ice cream, honeycomb and espresso syrup.

Pan seared west bay scallops, scallop roe mousse, squid ink tuile.