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 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.  Please call for availability.  Please note, the restaurant is normally shut on a Sunday.


Sample Menus




Chefs Seasonal Soup of the Day
rustic bread

Smoked Chicken and Baby Leek Tart
roast cherry vine tomatoes and emmental cheese

Twice Baked Cheese and Chestnut Mushroom Souffle
madeira wine sauce

Avocado and Crab
micro herb, radish and walnut salad

Main Course

Supreme of Maize Fed Chicken
 woodland mushroom and truffle sauce

Hot Pork and Apple Pie, Roast Fillet
 mustard mash, glazed vegetables

Roast Fillet of Cod
crushed new potatoes, buttered beans, chive cream sauce

21 Day Matured West Country Rib Eye Steak
triple cooked chips, mushrooms, red wine and shallot butter sauce

Breast of Creedy Carver Duck
dauphinoise potato, glazed vegetables, port wine sauce

Roast Mediterranean Vegetable and Vine Tomato Tart
goats cheese gratin



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