Restaurant & bar
Taking full advantage of the surrounding countryside,
including game from the Fonthill Estate, chef Richard Peacocke
celebrates local ingredients, favouring simple, seasonal
dishes.
As the Beckford is all about eating and drinking, dining tables
are dotted everywhere, not only can you eat in the restaurant and
the lively bar, but also more intimately in the sitting room where
lounging sofas beckon afterwards. In the bar, who can resist the
delicious homemade sausage roll temptingly positioned by the beer
pumps and best enjoyed with a pint of Pheonix beside the crackling
fire.
From the short daily menu perhaps start with Brixham scallops,
cauliflower puree, pickled fennel and herring roe, followed by
estate-shot pheasant, sauteed potatoes, savoy cabbage and celeriac
puree, leaving room for bread and butter pudding with rum
butterscotch sauce. In warmer weather, spill out into the garden
and tuck into pizzas cooked in the outdoor wood-fired oven.
Amongst a range of local ales, you'll find Beckford Phoenix ale,
designed by nearby brewer Keystone. An interesting, accessible and
varied wine list offers affordable but exciting wines from small
producers in both the New and Old World, with 22 available by the
glass or carafe.