The Hartnoll Hotel has also become one of Devons premier gourmet restaurants. Our Head Chef and his team ensure the menu is suitable for all tastes with honest, locally sourced ingredients.
Something for everyone – from light lunches in the conservatory, cream teas in the sitting room, and fine dining in the evening.
Our resident award-winning Chefs have developed a simple yet delectable menu of delights, including both local Devon produce through to firm favourites. The restaurant is open to non-residents throughout the day and evening. Fresh ingredients and a skilled hand creates dishes you can melt into and enjoy the experience of eating out in Tiverton.
Your meal is complemented with only the finest wines. Our sommelier consultant has selected fine wines from the four corners of the globe to engage your senses.
So why not join us in Tiverton for lunch, dinner or a special occasion and enjoy a real treat at the Hartnoll Hotel. Please note we do not allow children under the age of 14 in the restaurant after 8.00pm.
The restaurant is open to non-residents throughout the day and evening.
Lunch
is served from:
12.00 noon – 2.00pm
Monday to Saturday
Dinner
is served from:
6.30 pm – 9.00pm
Monday to Sunday
Sunday Lunch
is served from:
12.00 noon – 2.30pm
Every Sunday
Please feel free to look through some of our sample menus below:
Please note that these menus change on a regular basis based on the best seasonal produce available, please do not pre order from these menus. Please contact us on 01884 252777 for the most up to date menus to avoid disappointment.
BREAKFAST MENU
Available 7-9am Monday – Friday. 8-10am Saturday & Sunday
DRINKS
Fresh orange or apple juice
Freshly ground coffee
English breakfast and assorted teas
Bucks Fizz (6 supplement)
Bloody Mary (8 supplement)
TO START
Full fat Somerset Greek style yoghurt, berries & granola (D,G,N)
or
Porridge with double cream & honey (D,G)
TO FOLLOW
Freshly baked croissants & jam or marmalade
Hartnoll sourdough toast with butter (D,G)
TO FINISH
Hartnoll English Breakfast
Smoked back bacon, Exmoor pork sausage, black pudding, tomato, mushroom, local egg (fried, poached or scrambled) (E,D,G,SD)
or
Eggs Royale
Smoked Salmon, poached eggs & hollandaise on a toasted muffin (E,D,G,SD)
Non Residents welcome
Breakfast inclusive to hotel residents
LUNCH MENU
To Start…
To Start…
Soup of the Day with Homemade Bread (G,C,D)
9.75
Crab & Avocado Tian, Mango Salsa, Micro Herb Salad (CC,GF,F,M)
18.5
Pan Seared Scallops, Roasted Cauliflower Puree, Pancetta
Pickled Cauliflower, Smoked Almonds & Truffle Oil (MS,D,N,SD,GF,F,CC)
18.5
Local Seared Pigeon Breast, Fig Chutney, Beetroot Puree, Roasted
Beetroot, Crispy Onions, Cranberry & Redcurrant Reduction (SD,G,C)
16
Devon Blue Cheese & Red Onion Marmalade Arancini, Poached
Pear, Pickled Walnuts, Red Wine Syrup & Baby Watercress (GF,D,E,SD)
14.5
For Main…
Burger Of The Day
Hartnoll Salad, Coleslaw, French Fries (SD,M,G,E,S,C,D,F)
22
Westcountry Fish Special—Please ask for details (F,D,SD,C,CC)
POA
Slow Roasted Pork Belly, Hogs Pudding, Parsnip Mash, Braised
Red Cabbage, Roasted Root Vegetables, Caramelised Apple &
Sage Jus (D,SD,G,M,C)
32
Creedy Carver Confit Duck Leg, Roasted Breast,
Puy Lentil Cassoulet, Cavolo Nero (C,GF,SD)
32
Fillet of Stone Bass, Pommes Anna, Artichoke Puree, Roasted Ar
tichoke, Leeks, Crispy Parma Ham & Chive Oil (F,D,CC,MS,GF)
32
Beer Battered Haddock, Hand Cut Chips,
Crushed Minted Peas, Lemon & Tartare Sauce (F,D,SD,E,GF,S)
22
40 Day Dry Aged Bred Ruby Beef Steak from Darts Farm Butchers,
Field Mushrooms, Roasted Red Onion, Grilled Vine Tomatoes,
Burnt Onion Purée & Hand Cut Chips (D,F)
10oz Ribeye 45/ 8oz Fillet 48
Salad & Platters…
Seared Steak Salad with Bacon & Red Onion finished in Balsamic Glaze (GF,SD)
22
Smoked Salmon & Prawn Salad with Marie Rose Sauce,
New Potatoes and Lemon & Dill Dressing (F,GF,SD,CC,MS)
18
Greek Style Salad, Warm Feta, Sun Blushed Tomato, Roasted
Red Peppers, Olives, Pickled Red Onion & Basil Vinaigrette (GF,D,SD,D,E)
18
Ciabattas…
Served with Salad Garnish, Coleslaw & Crisps (G,D)
Roast Westcountry Beef, Horseradish Mayo & Rocket (E,G,D,SD)
10.5
Honey Roasted Ham with Wholegrain Mustard & Tomato (G,M)
10.5
Somerset Mature Cheddar & Spring Onion Mayonnaise (E,D,G)
10
Severn & Wye Smoked Salmon, Cream Cheese & Cucumber (F,D,G)
11.5
Coronation Chicken, Baby Gem Lettuce & Mango Chutney (SD,D,E)
10.5
On The Side…
Garden Salad (M,C,SD)
5.5
Vine Tomato & Mozzarella Salad (SD,D)
9.75
Beer Battered Onion Rings (D,G,F,E)
5.75
Buttered Green Beans & Almonds (D,N)
6
Mixed Seasonal Vegetables & Greens (D)
5.75
Carrots in Orange & White Wine (D,SD)
5.75
Home Cut Chips (F)
5.75
French Fries (F)
5.75
Basil Gnocchi, Parmesan, Truffle oil (D,G)
5.75
Peppercorn Sauce (D,SD)
4.25
Blue Cheese Sauce (D)
4.25
Sweet Potato Fries (GF,F)
6.50
To Finish…
Coffee Crème Brulée, Biscotti & Pistachio Ice Cream (G,D,N,E,L)
11
Our Sommeliers Dessert Wine recommendation to accompany this dish:
Muscat de Beaumes de Venise
Dark Chocolate Fondant, Caramelised Banana, Praline & Hazelnut Ice Cream with
Salted Hazelnuts (G,D,N,E)
(Please allow 10 minute cooking time)
10.5
Mango Rice Pudding Samosas, Mango & Pineapple Salsa with Passion Fruit Sorbet (D,G)
11
Our Sommeliers Dessert Wine recommendation to accompany this dish:
Akashi-Tai Shiraume Umeshu Plum Infused Sake
Burnt Basque Lime Cheesecake, Kiwi, White Chocolate Soil, Yoghurt & Mint Sorbet (D,E,G)
10.5
Our Sommeliers Dessert Wine recommendation to accompany this dish:
Elysium Black Muscat
Selection of Homemade Ice Creams & Sorbets with Crushed Meringues & Berries (D,E,S,SD)
Two Scoops 8 Three Scoops 9.5
Selection of Westcountry Cheeses with Hartnoll Chutney, Apple, Celery, Grapes & Hand Made Biscuits (D,G,E,C,SD,SS)
15
Cheeses…
Selection of Westcountry Cheeses
With Chutney, Apple, Celery, Grapes & Biscuits (D,G,E,C,SD,SS)
15
Boy Laity
Cow’s Milk Camembert, Creamy soft cheese, Full in Flavour Made in Cornwall
Keltic Gold
Washed rind cheese from Cornwall that rivals its Alpine cousins, with a full bodied, rich, rounded flavour. It has to be eaten with the rind to be best enjoyed
Twanger cheddar
Very Strong Somerset Cheddar, Matured for 24 Months, Full flavoured and delicious
Blue Moon
Rich & Creamy, Sweet Flavour, with a Tangy Finish. Hand made in Cornwall
Capricorn Goats Cheese
Creamy & Sweet with a Citrus finish. With a Brie Like Rind, Made with Goats Milk from Somerset
Autumn Set Menu
2 Course 34 3 Course 40
Soup of the Day with Homemade Bread (C,D,G)
Ham Hock Croquette, Creamed Leeks with Truffle & Tarragon Oil (D,E,M,GF)
Smoked Mackerel Pate, Radish, Pickled Cucumber, Lemon & Dill Mayo,
Toasted Rye Bread (F,SD,MS,CC)
Braised Beef Bourguignon, Horseradish Creamed Potato, Kale & Roasted Carrots (D,SD,GF)
Fillet of Hake, Basil Gnocchi with Olives, Chorizo & Roasted Red Peppers in Sun Dried
Tomato Pesto & White Wine Sauce (G,E,D,F,SD,N)
Roasted Butternut Squash & Sage Risotto, Leeks & Pinenuts (C,GF,D,N)
Apple & Pear Crumble, Vanilla Crème Anglaise, Stem Ginger Ice Cream (D,E,G)
Sticky Toffee Pudding, Butterscotch Sauce, Toasted Pecans with Clotted Cream (D,E,G,N)
Selection of Homemade Ice Creams & Sorbets
With Mini Meringues & Mixed Berries
(Chocolate, Honeycomb or Vanilla Ice Cream
Blackcurrant, Lemon or Mango Sorbet) (D,G,E,SD,S)
Tea, Coffee & Mints (D,G,E,SD)
DINNER MENU
To Start…
Soup of the Day with Homemade Bread (G,C,D)
9.75
Crab & Avocado Tian, Mango Salsa, Micro Herb Salad (CC,GF,F,M)
18.5
Pan Seared Scallops, Roasted Cauliflower Puree, Pancetta
Pickled Cauliflower, Smoked Almonds & Truffle Oil (MS,D,N,SD,GF,F,CC)
18.5
Local Seared Pigeon Breast, Fig Chutney, Beetroot Puree, Roasted
Beetroot, Crispy Onions, Cranberry & Redcurrant Reduction (SD,G,C)
16
Devon Blue Cheese & Red Onion Marmalade Arancini, Poached
Pear, Pickled Walnuts, Red Wine Syrup & Baby Watercress (GF,D,E,SD)
14.5
For Main…
Burger Of The Day
Hartnoll Salad, Coleslaw, French Fries (SD,M,G,E,S,C,D,F)
22
Westcountry Fish Special—Please ask for details (F,D,SD,C,CC)
POA
Slow Roasted Pork Belly, Hogs Pudding, Parsnip Mash, Braised
Red Cabbage, Roasted Root Vegetables, Caramelised Apple &
Sage Jus (D,SD,G,M,C)
32
Creedy Carver Confit Duck Leg, Roasted Breast,
Puy Lentil Cassoulet, Cavolo Nero (C,GF,SD)
32
Fillet of Stone Bass, Pommes Anna, Artichoke Puree, Roasted Ar
tichoke, Leeks, Crispy Parma Ham & Chive Oil (F,D,CC,MS,GF)
32
Beer Battered Haddock, Hand Cut Chips,
Crushed Minted Peas, Lemon & Tartare Sauce (F,D,SD,E,GF,S)
22
40 Day Dry Aged Bred Ruby Beef Steak from Darts Farm Butchers,
Field Mushrooms, Roasted Red Onion, Grilled Vine Tomatoes,
Burnt Onion Purée & Hand Cut Chips (D,F)
10oz Ribeye 45/ 8oz Fillet 48
On The Side…
Garden Salad (M,C,SD)
5.5
Vine Tomato & Mozzarella Salad (SD,D)
9.75
Beer Battered Onion Rings (D,G,F,E)
5.75
Buttered Green Beans & Almonds (D,N)
6
Mixed Seasonal Vegetables & Greens (D)
5.75
Carrots in Orange & White Wine (D,SD)
5.75
Home Cut Chips (F)
5.75
French Fries (F)
5.75
Basil Gnocchi, Parmesan, Truffle oil (D,G)
5.75
Peppercorn Sauce (D,SD)
4.25
Blue Cheese Sauce (D)
4.25
Sweet Potato Fries (GF,F)
6.50
To Finish…
Coffee Crème Brulée, Biscotti & Pistachio Ice Cream (G,D,N,E,L)
11
Our Sommeliers Dessert Wine recommendation to accompany this dish:
Muscat de Beaumes de Venise
Dark Chocolate Fondant, Caramelised Banana, Praline & Hazelnut Ice Cream with
Salted Hazelnuts (G,D,N,E)
(Please allow 10 minute cooking time)
10.5
Mango Rice Pudding Samosas, Mango & Pineapple Salsa with Passion Fruit Sorbet (D,G)
11
Our Sommeliers Dessert Wine recommendation to accompany this dish:
Akashi-Tai Shiraume Umeshu Plum Infused Sake
Burnt Basque Lime Cheesecake, Kiwi, White Chocolate Soil, Yoghurt & Mint Sorbet (D,E,G)
10.5
Our Sommeliers Dessert Wine recommendation to accompany this dish:
Elysium Black Muscat
Selection of Homemade Ice Creams & Sorbets with Crushed Meringues & Berries (D,E,S,SD)
Two Scoops 8 Three Scoops 9.5
Selection of Westcountry Cheeses with Hartnoll Chutney, Apple, Celery, Grapes & Hand Made Biscuits (D,G,E,C,SD,SS)
15
Cheeses…
Selection of Westcountry Cheeses
With Chutney, Apple, Celery, Grapes & Biscuits (D,G,E,C,SD,SS)
15
Boy Laity
Cow’s Milk Camembert, Creamy soft cheese, Full in Flavour Made in Cornwall
Keltic Gold
Washed rind cheese from Cornwall that rivals its Alpine cousins, with a full bodied, rich, rounded flavour. It has to be eaten with the rind to be best enjoyed
Twanger cheddar
Very Strong Somerset Cheddar, Matured for 24 Months, Full flavoured and delicious
Blue Moon
Rich & Creamy, Sweet Flavour, with a Tangy Finish. Hand made in Cornwall
Capricorn Goats Cheese
Creamy & Sweet with a Citrus finish. With a Brie Like Rind, Made with Goats Milk from Somerset
Autumn Set Menu
2 Course 34 3 Course 40
Soup of the Day with Homemade Bread (C,D,G)
Ham Hock Croquette, Creamed Leeks with Truffle & Tarragon Oil (D,E,M,GF)
Smoked Mackerel Pate, Radish, Pickled Cucumber, Lemon & Dill Mayo,
Toasted Rye Bread (F,SD,MS,CC)
Braised Beef Bourguignon, Horseradish Creamed Potato, Kale & Roasted Carrots (D,SD,GF)
Fillet of Hake, Basil Gnocchi with Olives, Chorizo & Roasted Red Peppers in Sun Dried
Tomato Pesto & White Wine Sauce (G,E,D,F,SD,N)
Roasted Butternut Squash & Sage Risotto, Leeks & Pinenuts (C,GF,D,N)
Apple & Pear Crumble, Vanilla Crème Anglaise, Stem Ginger Ice Cream (D,E,G)
Sticky Toffee Pudding, Butterscotch Sauce, Toasted Pecans with Clotted Cream (D,E,G,N)
Selection of Homemade Ice Creams & Sorbets
With Mini Meringues & Mixed Berries
(Chocolate, Honeycomb or Vanilla Ice Cream
Blackcurrant, Lemon or Mango Sorbet) (D,G,E,SD,S)
Tea, Coffee & Mints (D,G,E,SD)
Vegan Menu
To Start…
Soup with Home Made Bread, Olive Oil & Balsamic or Dairy Free Butter (C,G,SD)
9.5
Grilled Vegan Haloumi, Roasted Mediterranean vegetables, Pesto (S,M)
9.5
Seared Watermelon In Ginger & Soy, Niçoise Salad (S,M)
9.5
Caesar Salad, Cos Lettuce, Tomatoes, Cucumber, Garlic Croutons, Hard Cheese & Caesar Dressing (G,SD,M)
9.5
For Main…
Mixed Vegetable Panch Phoron Curry, Grilled Flat Bread, Wild & Long Grain Rice, Mango Chutney (N,G,SD)
19
Mexican Five Bean Burrito, Tortilla Chips, Jicama Slaw, Lime, Avocado & Tomato Salsa (G,SD,C,M,S)
19
Hartnoll Vegan Burger Smoked Cheese, Coleslaw, Spiked BBQ Sauce, Salad & French Fries (G,S,M,SD,C)
19
Wild Mushroom & Herb Arancini, Chermoula Mayo, Warm Green Bean & Tenderstem Broccoli Salad (S,GF,M)
19
To Finish…
Mixed Berry Eton Mess, Vegan Meringues, Coconut Cream (N,SD)
9
Selection of Homemade Sorbets, Mixed Berries & Vegan Meringues (SD,S)
9
Dark Chocolate Brownie, Mixed Berries & Raspberry Sorbet (G,SD,N,S)
9
Glazed Lemon Tart (GF) Granola, Blackcurrant Sorbet (G,SD,N,S)
9
If you have any other dietary requirements, please speak to a member of staff
TO START
All Starters £7.5
Ham and Cheese on Sour Dough Toast (D,G,M)
Soup of the Day with homemade bread (C,D,G,SD)
Apple & Melon and Grape Salad with Fruit Coulis (SD)
Mini Vegetable Spring Rolls with Dips and Salad (S,C,G,SD,M)
Smoked Salmon with Cucumber, Brown Bread and Butter (SD,F,D,G)
TO FOLLOW
All Mains £12.5
Penne Pasta, Cheese Sauce, Basil Pesto (N,D,SD,G)
Battered Haddock, French Fries & Peas (F,D)
Honey Roast Ham, Egg & Chips (M,E,SD)
Pork Sausages, Crushed Potatoes, Gravy & Baked Beans or Peas (D,SD,C)
Breaded Chicken Goujons, French Fries, Baked Beans or Peas (E,D)
TO FINISH
All Desserts £7.5
Ice Cream or Sorbet (D,E,G,SD)
Sticky Toffee Pudding with Vanilla Ice Cream (E,D,G,SD)
Chocolate Brownie with Vanilla Ice Cream (E,D,G,SD)
Mini Mixed Berry Eton Mess (E,D,SD)
Cheddar Cheese, Grapes, Apple and Biscuits (D,G)
FULL AFTERNOON TEA
AS FEATURED IN ONE MAGAZINES “DEVON’S BEST AFTERNOON TEAS”
Freshly baked scone accompanied with Devon clotted cream and Homemade strawberry jam.
A seasonal selection of homemade seasonal sweet treats
Freshly made finger sandwiches with Somerset cream cheese and cucumber, Seven and Wye smoked salmon, horseradish mayo and rocket, coronation chicken and mango chutney, honey roast ham with mustard mayo and vine tomato (G,E,D,SD,N,M,F)
Served with a pot of traditional loose tea
Imperial Afternoon Tea, Earl Grey, Darjeeling, Assam, Lapsong Souchong, Fresh Mint Tea
(Please advise your preference at the time of ordering)
£24.50 per person
CHAMPAGNE AFTERNOON TEA
The ultimate indulgence!
Add some sparkle to our Full Afternoon Tea with a glass of House Champagne.
£33.95 per person
EXMOOR AFTERNOON TEA
Perfect for Gin Lovers!
Treat yourself to a twist on British tradition – Gin and Tonic Afternoon Tea in our stunning grounds or in our glorious conservatory.
£33.95 per person
PIMM’S AFTERNOON TEA
Tea commences with a quintessentially British Pimm’s on the lawn or in our conservatory followed by a sumptuous full afternoon tea!
£33.95 per person
CHILDREN’S AFTERNOON TEA
While adults indulge in the very finest food and drink, little ones can also enjoy their own taster.
Served with a glass of freshly pressed orange or apple juice
£13 per little person
TRADITIONAL DEVON CREAM TEA
Freshly baked fruit and plain scone accompanied with traditional Devon clotted cream and Homemade strawberry jam. (G,E,D,SD,N,M,F)
£13 per person
SUNDAY LUNCH
Starters 10 Mains 25 Desserts 10
Soup of the Day with Homemade Bread (G,C,D)
Confit Chicken & Herb Terrine, Apple & Pear Chutney, Roasted Hazelnuts, Apple Salad & Crostini (G,N,C,L)
Tempura Tiger Prawns with Sweet Chilli Sauce and Baby Herb Salad, (MS,F,G,SD,L,CC)
Warm Goats Cheese, Beetroot, Tomato & Dill Chutney, Toasted Pine Nuts (D,G,N)
Thai Infused Mussels finished with Coconut Cream, Coriander & Crusty Bread (G,MS,L,CC,D,F,S)
Medium Rare Roasted Dry Aged West Country Sirloin of Beef, Roast Potatoes, Yorkshire Pudding & Red Wine Jus (SD,E,G,C,D)
Roasted Westcountry Pork Loin, Roast Potatoes, Sage & Onion Stuffing, (GF) Rosemary & Sage Gravy, Apple Sauce, Yorkshire Pudding (G,D,SD,C)
Pan Seared Sea Bass, Roast New Potatoes, White Wine & Herb Sauce, Winter Greens (GF,F,MS,CC, SD)
Roasted Butternut Squash & Sage Risotto, Leeks & Pinenuts (C,GF,D,N)
All Served with Cauliflower Gratin and Seasonal Vegetables (D,GF)
Lemon Posset, Shortbread & Strawberry Ice Cream (D,E,G)
Chocolate Caramel Cheesecake, Confit Orange, Blood Orange Ice Cream (N,G,D,E)
Strawberry White Chocolate Mousse with White Chocolate Fudge, Mint Sorbet (D,E,G,L)
Pistachio Bakewell Tart, Cherry Compote, Vanilla Ice Cream (D,N,E,G)
Selection of Home Made Ice Creams & Sorbets with Meringues & Mixed Berries (D,E,SD,G,N,L)
Selection of Westcountry Cheeses (D,G,E,C,SD,SS)
Hartnoll Chutney, Apple, Celery, Grapes & Biscuits £12
This menu changes weekly
If you have a food allergy or specific dietary requirement please speak to a member of staff.
Hartnoll Hotel Menu Allergen Key
G – Gluten
C – Celery
MS – Molluscs
L – Lupin
S – Soya
CC – Crustaceans
P – Peanuts
D – Dairy
N – Nuts
M -Mustard
SS – Sesame
E – Eggs
SD – Sulphur Dioxide
GF – Gluten Free
A discretionary 10% service charge is added to the bill which is equally shared between the staff.
