Summer Lodge Country House Hotel offers a selection dining options under one roof. Its main restaurant holds three AA Rosettes and is headed up by executive chef James Mearing. With a focus on using exceptional local produce sourced on the hotel’s doorstep, James creates menus that are hyper seasonal and follow a sustainable ‘farm to fork’ philosophy. That means most produce is sourced from within a 25-mile radius, with plenty picked, grown and foraged from its own kitchen garden and polytunnels, as well as the surrounding woods and hedgerows.
For dinner, diners can choose from the a la carte menu. Starters might include Somerset beef short rib with sweet onion puree, stout and crispy shallot rings, or Portland crab with panna cotta, cucumber relish and paprika tuile. For main course, think Holway Farm lamb loin with spring peas, preserved wild garlic, goats curd and balsamic vinegar, while desserts might feature a vanilla creme brulee with English strawberries. Of course, don’t expect dishes to stick around too long, as they change with the seasons and according to what’s on offer.
Although the restaurant is only open for dinner throughout the week, it also serves a roast menu on Sundays. Diners can enjoy a three-course lunch, including a traditional Sunday roast with all the trimmings – choose from sirloin of beef, lamb leg or both.
The main restaurant at Summer Lodge is a traditionally styled space with large windows that let in plenty of light, floor-to-ceiling curtains, patterned carpet and white tablecloths. During the warmer months, guests can dine al fresco on the terrace to soak up some summer sunshine, while those who choose to indulge in its afternoon tea can do so in the Drawing Room and Conservatory.
Finally, The Whisky Bar is a cosy and intimate space perfect for a pre- or post-dinner tipple. From expertly created cocktails to artisan spirits and, of course, the finest whiskies from across the globe, the bar team are on hand to guide you through the menu.