To book a table, telephone 01822 613221
Under the guidance of head chef Matt Carder, food at The Bedford is freshly prepared, seasonal and deliciously honest. Guests can expect quality ingredients sourced locally from Devon and Cornwall wherever possible, blended together by our expert chefs to create unforgettably tasty dishes, whether enjoying a relaxing bar meal or a three-course dinner in our al a carte restaurant, which has been awarded an AA Rosette.
Matt and his team like to keep things simple but tasty, allowing each flavour to sing out on the plate so diners can really appreciate the freshness and quality of the ingredients. From a lunchtime treat of homemade Seafood Pie to an evening meal of Roast Lump of Devon Lamb served with fondant potato, celeriac puree, ratatouille of vegetables and a Madeira jus, the style of the dishes may be uncomplicated, but each one is created from scratch with a real passion for fantastic flavours. Desserts are equally impressive, including tempting creations such as Croissant Orange and Prune Pudding with Whisky Anglaise and Poached Pear.
Whilst focusing mainly on British and European cuisines, Matt has worked in several international locations and enjoys bringing flavours from all over the world into his ever-changing, exciting seasonal menus.
For breakfasts and lunches, guests enjoy a light, airy, informal atmosphere but in the evening we take relaxation to another level, dimming the lights and lighting the oil lamps for a cosy, intimate feel. Live music is often provided to accompany the mouthwatering menu for an unforgettable evening.
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