Dining at The Hood Arms
The comfortable dining areas are smoke-free, and attractively appointed to provide a relaxed and friendly atmosphere.
Chef Vanessa Eason and her kitchen team use local produce and fresh herbs from the Hood's garden to create a delicious and interesting menu, featuring dishes of local game or fish. The inn is well known for its succulent fillet steak and traditional Sunday roasts served with a special gravy, made from an old family recipe.
Special diets can be catered for and there is a good choice for vegetarian guests.
If you click below you can see our current choice of starters, main courses, children's meals, light lunches, desserts and even a list of our local suppliers...
From the Cellar
Three hand pumps dispense an excellently kept selection of real ales, including Sharps's doom bar, Cotleigh's Tawny and several guest ales from other west country breweries.
Particular care has been taken in choosing the wine list. House wines are of an exceptionally high standard and the selection includes wines from world's most adventurous and successful producers. There are no less than nine wines offered by the glass, and in excess of 40 by the bottle!
The bar is well stocked with a range of liquors, a selection of over eight single malt whiskies and several cognacs.
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