We are open for breakfast at 8am
Mon – Sat 8am to 11pm
Sunday 8am to 10.30pm
Our menus change with the season and obviously use local ingredients where possible, ensuring the best produce, some of which is grown in our own kitchen garden. Pretty much everything is made, cured or smoked in-house.
In the pub there is a regularly changing menu from day-boat landed fish and chips, well-aged steaks from well reared cattle, always a pie to more substantial mains such as pan fried loin of venison with roasted garlic, mash and curly kale. Plenty of naughty puddings such as: Buttermilk pudding with gooseberry, Pimms and summer berry jelly with thick double cream and raspberry sorbet or dark chocolate truffle with hazelnut and sea salt ice cream, and always a local cheese available by the slice. On the bar there is a choice of bar snacks from duck hearts on toast to our sausage roll.
On weekends in the stunning Coach House Grill Room food is simply grilled on an open charcoal and wood fire and served at long shared tables, much like inns did hundreds of years ago. Sometimes a whole suckling pig will spit-roast over the fire or whole locally caught trout.
A traditional pub bar with a range of local ales (including our own Talbot Ale) and ciders, quality lagers and an interesting and varied wine list. Beers are supplied by local breweries Butcombe and Keystone.
There are several fireplaces in the bar warming mulled wine and cider in the winter. Our own cocktails include ‘The Talbot Bellini’ using locally produced peach liqueur and ‘The Talbot Bloody Mary’ using horseradish grown in the garden.
In the Coach House Grill Room there is a second bar which has a speciality collection of English Gins.
The kitchen keeps the bar well stocked with snacks available all day and there is usually a sausage roll on bar.