T: +44 (0) 1935 822036      F: +44 (0) 1935 822992      E: reception@ashhousehotel.co.uk Ash House Country Hotel, Main Street, Ash, Nr. Yeovil, Somerset TA12 6PB

Ash House Hotel Somerset

The Orangery brasserie and restaurant is a wonderful place to enjoy a relaxed lunch or a wonderful dinner.  Look out over the garden in the Orangery or dine in our sumptuous restaurant.  The menus change with the seasons and our two rosette chef uses locally sourced ingredients where possible.

Ash House Country Hotel



Here at Ash House our philosophy is to use as much home grown and locally produced ingredients as possible.  We grow a variety of vegetables and have raspberry, blackcurrant, gooseberry bushes and rhubarb crowns in the garden, which we harvest daily when in season.  Our fish comes from the south coast and we use small independent boats to get the freshest fish possible.  Our butcher uses local suppliers where they can and our duck is from just over the border in Devon.  We use award winning, very local, sausages and bacon and our pork is also from Somerset.


 Our garden fruit is used to create chefs wonderful homemade ice creams and sorbets. The cheese selection is chosen by chef who selects from our local artesian cheese makers to ensure you have an interesting choice. 


We prepare all of our dishes to order so please allow time for this.  If you have any special requests, please ask and we will try and accommodate you.

Sample Menus

Lunch Menu

Bowl of olives
Seasonal soup of the day with our own Rustic bread and herb butter.
Dorset Rabbit and Chicken Liver Terrine with Pickled Vegetables and
Spiced Prune Chutney
Vine Tomato and Goats Cheese Tart with Roast Pepper and Aubergine Caviar
Mousseline of Smoked Fresh Water Trout, Horseradish and Dill Wafer
Prawn and Micro Herb Salad
Roast Somerset Asparagus, Crispy Free Range Egg with a Smoked Butter
and Herb Sauce
 Charcuterie lunch platter of local meats and cheeses with pickles,
olives, salad, freshly baked bread and butter.
Seared Fillet of South Coast Cod with Creme Fraiche Crushed Potatoes,
Saffron and Provencal Vegetables
Woodland Mushroom and Red Onion Tart with Tarragon and Parmesan
Butternut squash and chestnut mushroom risotto with parmesan crisp
Lamb and mint burger,triple cooked chips, salad, pickles and cucumber yogurt.
Slow Roast Belly of Pork, Chateau Potatoes, Glazed Vegetables and Sage Jus
 Open Sandwiches on our own rustic bread rolls or sliced white or brown bread

Smoked Trout and avocado mousseline
Thai style chicken and red onion with oyster sauce and pak choi
Ash House Sharing Dessert £7.50pp (min 2 people)

Garden Rhubarb Plate. Rhubarb Panacotta, Rhubarb Millie Feullie and
Rhubarb Sorbet £7.25

Baileys Creme Brulee, Honey Snap Biscuit and Balsamic Strawberry Compote £7.25

Prune and Armagnac Tart with Somerset Clotted Cream £7.25

Vanilla and Hazelnut Cheesecake with Griottine Cherry And Orange Compote £7.25

A selection of West Country Cheeses, Homemade Chutney Celery and Grapes £7.50




Bin Number wine suggestion


Seasonal soup of the day

Rustic Bread


Twice baked smoked Dorset cheese soufflé (6/14)

 Radish salad and walnut crisp


Carpaccio of Exmore venison (7/15)

 celeriac remoulade, roast beetroot and parmesan


Crispy fried tempura local free-range egg (4)

Baby spinach leaves, chestnut mushroom, roast vine tomatoes


Pan seared scallops (6/3)

 gazpachio salsa and smoked bacon


Main Course

Supreme of corn fed chicken (7/5)

 char-grilled courgette, white truffled mash and girolle mushroom sauce


Pan roast breast of creedy carver duck (14/18)

 dauphinoise potato, summer vegetables and port wine sauce


Sun Dried Tomato and Spring Onion Risotto (2/4)

Goats Cheese, Pine Nut Tuille and a Basil Dressing


21 Day matured west country rib eye steak (17/22)

Triple cooked chips, herb butter, roast vine tomatoes and mushrooms


Pan roast fillet of Brixham hake (1/8)

Shellfish risotto, samphire, coriander pesto


Slow Roast Belly of Somerset Pork (9/20)

Champ Potatoes, Glazed Vegetables and Sage Jus


Desert & Cheese's

Ash House Sharing Desert

£7.95pp ( min 2 people )

 Marquise of Dark Chocolate

 hazelnut biscuit, Griottine cherries and kirsch cream


 Summer Pudding

  Dorset Clotted Cream, Honey snap wafer


Iced Grand Marnier Soufflé

Wine Poached Nectarine, Raspberries, Strawberries and

Citrus Shortbread


Ash House Lavender Crème Brulee

blackberry sorbet, lavender biscuit


Chef’s selection of award winning West Country cheeses, with wafer biscuits, damson jelly, grapes & walnuts



Bath Blue: Cows, Park Farm, Somerset

 A Classic blue veined cheese, matured for 8-10 weeks to give a creamy blue veined taste


Little wallop: Goats, White Lake Cheeses, Somerset

 Very strong nutty with lemony overtones, washed in a Cider brandy and wrapped in vine leaves


Dorset Red: Cows, Ford Farm, Dorset

 A superb Smooth, velvety oak smoked rich cream cheese


Burwood Bole: Cows, Jamse’s, Dorset

 Semi-hard washed rind, Lemony undertones with a sweet nutty taste


Driftwood: Goats, White Lake Cheeses, Somerset

 Unique citrus flavours, Ash covered rind




Choice of various Teas or Freshly Brewed Coffee

Orange Juice

Burrow hill apple Juice

Pink grapefruit juice



A Selection of Cereals and Dorset Museli

To Follow

Full English Breakfast

Bacon, Ivan Thompson award winning Sausage, Eggs, Tomato, Mushrooms

Stornoway Black Pudding

White or Brown Toast


A Selection of Preserves