Pub and Bars in Frome
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Set in the enchanting Somerset village of Mells, the historic Talbot Inn offers beautiful en-suite rooms, an award-winning restaurant and all the charm of a traditional English inn. Close to some of the country's most popular attractions,including Bath, Longleat, Cheddar and Wells, the Talbot Inn is the perfect base for exploring this charming corner of England.
Traditional comforts and modern convenience combine to make the Talbot Inn the ideal place for a relaxing weekend break or a base for exploring the beautiful countryside and historic towns and villages around Somerset and Bath.
An occasion to be cherished, offering an award-winning a la carte menu of traditional English food with a delicate French influence, sourced from the best local ingredients. The informal restaurant offers a backdrop of extremes with low oak beams and ceiling hops the alternative to a front room that would grace any country house hotel.
Details
Number of Rooms: 8
Number Ensuite: 8
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Facilities
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Parking
Credit Cards Accepted
Evening Meal Provided
Tea/Coffee Making Facilities
No Smoking Rooms
Open All Year
Local links
Building of Historic Interest
TV in Rooms
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Sample Menu:
# Home made Soup using seasonal ingeredients served with Fresh Bread.
# Sliced Scottish Smoked Salmon with Lemon.
# The Talbot's Fine Chicken Liver Parfait with Spiced Somerset Apple Chutney and Toast.
# Fresh Devon Mussels Cooked in White Wine, Onions and Garlic finished with Parsley and Cream.
# Smoked Haddock, Bacon and Chive Chowder.
# Baked Goats Cheese Salad with Sundried Tomatoes, Basil and Olives.
# Fresh Brixham Crab Soup with Permesan.
# Individual Mozzarella and Tomato Tartlet drissled with Basil Pesto served on a Salad of Mixed Dressed Leaves.
# Layered Pork and Chicken terrine with Apricot and Orange Compote
# Hot Garlic and Herb Bread.
# Hot Garlic and Herb Bread with Melted Cheese.
and to follow:
# Sauteed Provencale Chicken with Olives, Garlic Tomatoes and Wild Rice.
# Individual Steak Guinness and Mushroom Pie, Topped with Shortcrust Pastry, Served Hot from the Oven.
# Roasted Breast and Confit Leg of Grassingham Duck with Braised Red Cabbage and Peppercorn Sauce.
# Pot-Roasted Shoulder of Lamb with Garlic Sauce.
# Pan Fried Calves Liver with Garlic Mash, Roast Onion Gravy and Grilled Bacon.
# Char Grilled Sirloin Steak with Button Onions, Mushrooms and Bacon with Red Wine Port Sauce.
# Wild Mushroom and Asparagus Tagliatelli in a Herb Cream Sauce with Fresh Parmesan.
# Char Grilled Steaks - 8oz Fillet, 10oz Rump, 10oz Sirloin or 16oz T-Bone, served with Mushrooms and Tomatoes.
There are Fish Specials each day delivered from the Quay at Brixham
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