GREAT WESTERN RESTAURANT
Bovey Castle’s Great Western Restaurant awarded 3 AA Rosettes
We are delighted to announce that the Great Western Restaurant has been awarded three rosettes
by the AA for its culinary excellence. Restaurants with the coveted three rosettes are deemed to be
outstanding establishments that demand recognition well beyond their local area and just 10% of the
AA’s restaurants achieve this level.
At Bovey Castle we are extremely proud of our history and heritage, which is why we’ve captured
our past in the future of our restaurants.
In the past Bovey Castle was owned by the glorious Great Western Railway, who were the first
owners to open Bovey Castle as a golfing hotel in 1930. Great Western Railway took good care of
our hotel for almost 30 years and we wanted their part in our history to be remembered.
The Great Western Railway was famous for its beautiful railway locomotives. Always dressed in
green with highly polished parts and an overall beautiful livery; our model example of a Castle Class
Locomotive is featured on the Champagne bar in the Great Western.
The 3 AA Rosette Great Western Restaurant is just a little bit special.
We’re not in the market for stuffy dining where you feel like you need to whisper behind your
napkin. Great Western Restaurant is relaxed and comfortable, yet upscale and classy. We call it
‘exclusive dining’, purely because it’s an experience you won’t find anywhere else.
Our roots are firmly planted in classical cookery, recalling the glamour of the restaurant’s Art Deco
origins and echoes of a bygone era. They say the first bite is with the eye, so from the very start you
are in for a treat as beautifully presented dishes, using locally sourced ingredients, are placed at your
fingertips.
The ambience lends itself well to dapper tailoring and a fancy frock so feel free to glam up and feel
special for an evening of splendid food and wine.
The kitchen team is a perfect balance of youth and experience, lead by Mark Budd who grew up
only a few miles away, who had the intention that one day he would be the head chef here at Bovey
Castle.
In conjunction with the Restaurant Team led by Michal Szelagowski.
We have a wealth of experience and are very passionate about what we do and the experience we
wish to provide to our guest.
Our Breads
Our starter dough “Daniela” was born on 11th March 2011 using water that had previously been barrelled
with last season orchard fruits and natural flour.
It has then gone through a long fermentation process activating the natural yeasts contained in the flour.
Every time we bake bread at Bovey Castle a specific amount of the starter dough is incorporated into each
dough creating a very unique flavour and fermentation in the dough.
At the end of everyday Daniela is then fed with flour and water and readied for the next day of baking at
Bovey Castle.
Our flavours
Farm
Bacon, Blue Cheese & Onion
G – M – NU
Field
Roasted Garlic & Rosemary
G – NU – SE
Starters
Torched Scottish Langoustine & Brixham Crab
Green apple, avocado & vanilla
Buttermilk crunch
F – C – CR – E – M – P – SU
£22.00
Seared Diver Scallops
Oyster emulsion
Pickled onions & beer battered clams
C – M – S – MO – SU
£20.00
Heritage Tomato & Line Caught Mackerel Salad
English feta & cucumber
Black olive
F – M – SU
£20.00
Roast Squab Pigeon
Roscoff onions & medjool dates
Braised pigeon Vol au Vent
NU – SU – C – M
£18.00
Pressed Duck Liver Curls
Black cherries, ginger bread & roasted brioche
G – M – E – SU – NU– C
£20.00
Forest
Mushroom & Nuts
G – NU
Ballotine of Rabbit & Spiced Lentils
Buttermilk & carrot broth
E – M – G – C – SU
£18.00
Mains
Poached Fillet of Cornish Turbot
Shellfish cannelloni, soft herb, Girolles & artichoke
Mussel nage
G – F – M – E – SU – C – MO – CR
£32.00
Teriyaki Glazed Jacobs Ladder, Smoked Bone Marrow &
BBQ Bavette of Beef
Fermented nasturtium roots
(Cooked over wood ambers)
E – G – M – S – SU
£32.00
Roast Loin of Monkfish
Curry scented squid, spiced cauliflower
Lime leaf velouté
F – E – S – M – C – G – NU – CR – SU
£30.00
Rosette of Devon Lamb
Wild garlic & English peas
Smoked ewe’s milk
E – M – C – G – SU
£30.00
Roast Fillets of Stone Bass
Salt baked celeriac & golden sultanas
Verjus beurre noisette
F – M – C – NU – SU
£30.00
Truffle Chicken & Egg Yolk Pasta
New seasonal asparagus
Morels & summer truffle
G – SU – M – E
£30.00
Fillet of “Dartmoor Beef Welly”
Buttered English Asparagus
Wild mushroom & artichoke fricassee, truffle jus
E – G – MU – C – SU – M
To Share £70.00
Before you order, please speak to a member of our staff if you have a food allergy or intolerance.
F=Fish
SE=Sesame
ALLERGEN INDEX
E=Egg
L=Lupine
S=Soy
MO=Molluscs
MU=Mustard
M=Milk
C=Celery
G=Gluten
P=Peanuts
NU=Tree Nuts
CR=Crustacean
SU=Sulphur Dioxide
Desserts
Artisan cheese selection from the trolley
Our cheese board is uniquely selected by our Head Chef and showcases some of the world’s best cheese,
that range from the high plains of Champagne and the French Alps, to cave aged cheddar from Dorset and
award winning blues.
M – C – G – SU
£15.50
Peanut Butter Parfait
Milk chocolate & caramel crémeux
Popcorn ice cream
G – NU – M – E
£10.50
Rasteau, Domaine de la Soumade, 2004 £8.50
Strawberry, Pistachio & Elderflower Entremet
Elderflower sorbet
E – M – G – NU
£10.50
Sauternes, Garonnelles, Lucien Lurton&Fils, 2014, £9.00
Warm Vanilla & Prune Soufflé
Garibaldi Biscuits
Earl Grey ice cream
(Please allow up to twenty minutes)
E–M–G
£10.50
Sauternes, Chateau Filhot, 2nd Cru Classe, 2001, £13.00
Peach Baked Alaska
Vanilla & honey syrup
M–E
£10.50
Muscat de Beaumes de Venise, La Pastourelle, 2014, £8.00
Lemon Curd Glacé
Olive oil cake & dill
E–M–G
£10.50
Douce Surprise, Vin de France, Late Harvest, £7.00
Coffee & petit fours
£5.00
Please beware that our desserts may contain traces of nuts
Before you order, please speak to a member of our staff if you have a food allergy or intolerance.
Please be advised that a discretionary 12.5% service charge will be added to your bill.
Guests staying on a dinner, bed and breakfast package have a £55 per person allocation towards dining.
Additional costs will be charged on consumption.