Wheatsheaf Combe Hay

Combe Hay, Bath BA2 7EG
Tel 01225 833504
Web www.wheatsheafcombehay.com

A Michelin rising star

‘The really big draw is the phenomenal cooking; we lurched from meal to meal in a delirium of pastoral astonishment,’ said the Mr & Mrs Smith Hotel Collection. ‘Very much a dining destination,’ wrote the Which? Good Food Guide 2009. ‘In my top 20 outside London,’ according to Harpers Bazaar. And a ‘Rising Star,’ in the eyes of those Michelin men…
Food is taken very seriously at The Wheatsheaf Combe Hay. It’s carefully sourced using predominately local suppliers who care about the environment, animal health and welfare and, of course, the quality of their produce. Dishes are prepared passionately and imaginatively by award-winning head chef Lee Evans and his dedicated team. All menus reflect the very best that the South West has to offer and adhere closely to the British seasons, harvesting fruit, vegetables and herbs from the kitchen garden as well as gathering from the cornucopia of wild delights from the surrounding countryside and hedgerows, such as watercress growing in the medieval beds fed by the natural spring that runs through the village, the famous wild Bath asparagus, wild garlic, wild damsons and sloes, mushrooms and elderflowers.
Happy hens provide freshly laid eggs, and owner Ian Barton ensures there’s a good supply of game in season, including local grouse, pigeon, partridge, pheasant and venison. Local divers provide fresh Lulworth Cove scallops and speared fish; other fresh fish and shellfish is delivered on the tide from Devon and Cornwall.
Bread, baked daily on the premises, is served with creamy Somerset butter and local rapeseed oil. Homemade desserts, ice-creams and sorbets, and a broad selection of cheese and handmade petits-fours round off the perfect repast.