Here at The Spotted Cow we have a kitchen with principles based on solid British cooking. We pride ourselves on our good reputation and hope that the enthusiasm of the team shines through in our menus.
Iain Webb has been Head Chef for over 5 years and in that time he has created a kitchen with an ethos which is all about good ingredients sourced from the best local suppliers used to create interesting dishes based on classic recipes. Inspired by the likes of St John in London we are a strong believers in Nose to Tail, however we are also big seafood fans and make the most of our regular deliveries fresh from Brixham.
Our menu changes daily and this reflects the seasonal ingredients available and also the fact that we have daily deliveries from our local suppliers. Fresh vegetables from Somerset farms including Rowswell's, meat from Powells of Olveston and Buxton Butchers, Organic Chickens from Stream Farm and bread baked right here on North Street from Mark's Bread.
No pub would be complete without a good Sunday Roast and our Sunday Roasts are legendary. We offer Roast Beef, Chicken, Pork and Lamb alongside Fish and Vegetarian options and on the first Sunday of every month we also offer Roast Suckling Pig and as far as we know we're one of the only pubs in the UK to do so!
Recently we built our own roof garden. The garden now supplies the kitchen with many of their ingredients from fresh herbs to aubergines and plump tomatoes.
For an example of what to expect please click on our menus above.
Our Suppliers -