The Kings Arms Restaurant
Head Chef Kevin Lynn, originally from the northwest of England, has worked as Junior Sous Chef for Raymond Blanc at Petit Blanc in Manchester and Intercontinental at Hyde Park Corner in London. He chose to move to the West Country because of the quality of the locally produced ingredients, of which we at the Kings Arms are proud to use as much as possible. Seafood is his speciality and it is always featured on our menu; fish is caught by our own boats in the area and so is served pretty much straight from the boat to the table.
The restaurant, The Sam Pitman Function Rooms, can seat up to sixty people and can be booked for private functions and parties. The lunch menu includes a variety of light dishes, a selection of sandwiches using locally baked bread (which are particularly popular), and a choice of more substantial main dishes, supplemented with the day's specials which are changed each day for both lunch and dinner. The evening menu consists of an excellent choice of starters, mains and home-made desserts at exceptionally good value for such high-quality food served in such a stylish restaurant (two courses at £12.95 per head and three courses at £14.95 per head). The wonderful food is complemented by a selection of fine wines; continental coffee is also served throughout the day.
Owing to popular demand the Kings Arms now has a Sunday Carvery, and at £5.50 a head and with a choice of two or three succulent, mouth-watering roast joints accompanied by a selection of seasonal vegetables, potatoes, Yorkshire pudding and gravy, it is very popular so it is essential to book. A vegetarian carvery is also an option if desired, as long as prior notice is given, and the same applies for those with special dietary requirements.