News and Features

I didn't know it was a food pub !

“I didn’t know it was a food pub,” said one of my foodie friends said when I told her I was going to visit The Galleries in Cheddar.  Anyone who hasn’t visited for a while might be forgiven for sharing this view.  But owners Paul and Karyn Sturmey have worked hard to perfect a menu that they justifiably call ‘Pub grub with a conscience’.

The Galleries Inn is at the bottom of Cheddar Gorge, below Captain Jack Flint’s Cave, famous in Victorian times, but now lost in legend.  It makes the most of its location with a light and airy conservatory and spacious terrace, as well as the cosy restaurant/bar. 

The atmosphere is traditional, with a warm, welcoming feel and the much of the food is in keeping with this.  New Head Chef Joe Sims, who trained at The Almshouse in Axbridge says “we offer high quality traditional choices such as beef lasagne, rump steak and bangers & mash, but we also specialise in vegetarian food and locally caught fish”.

“My sister is a vegetarian,” says Karyn, “she has helped Joe develop our vegetarian menu.  We have 5 veggie choices on the standard menu, plus at least one on the specials board, today’s is butternut squash stuffed with roasted vegetables and topped with goat’s cheese.  We can adapt most of our dishes to suit vegans, for example we can replace the goat’s cheese on the butternut squash with tomatoes.  We make all our relishes and marmalades in house so we know exactly what’s in them.  We’re going for vegan society accreditation – watch this space!”

The fish is sourced from an individual fisherman, and Joe uses his skill to work with the catch of the day.

So why ‘pub grub with a conscience’?  “We source all our meat locally, from Priddy Good Meat” says Karyn “all of our beef dishes, steaks and burgers are Priddy Good Beef, and all of our chicken and eggs are free range.   We also have a healthy, themed children’s menu, behind the names like ‘Shiver me timbers’ and ‘’Ye Olde Treasure Trove’ are the same free range meats, nuggets made from chicken breast and free range egg.  We know that children like familiar foods such as baked beans, but we use the low sugar, low salt version to make them as healthy as possible.  We will serve half portions of any adult dish on request where possible too.”

With tourist numbers waning, Autumn and Winter are the perfect time to visit and although it’s quieter than the Summer months it’s definitely worth a call to book. 

Be one of the first 50 to mention this feature on www.somersetfood.org and you will be entitled to a free starter or dessert from the specials board with any main course.