Reviews of Blue Ball Inn, Taunton
Review by Farid Benamane on 4th June, 2006
Add your review Date visited: 1 st June 2006
The Blue Ball Inn has won two categories at the recent 'Somerset Life food and drink awards' - Best Dining Pub 2006 and Chef of the Year 2006.
Well Deserved. It's nice to see these guys rewarded for their hard work, creativity, consistency and support of the local economy. It's only a matter of time before they receive 'nationwide' recognition.
Review by scott harding on 27th February, 2006
Add your review Date visited: 24 jan. 2006
This pretty thatch-roof pub at the foot of the picturesque Quantock hills is a converted 18th century barn with ‘A’ frame wood beamed ceiling, hand carved solid beech furniture and roaring log fires. The menu uses only fresh local produce. Fruit and vegetables from local growers, pork reared in Crowcombe, Somerset salt marsh lamb, corn fed ducks and geese and all manner of game from the Quantocks, Brendons and Blackdowns. Everything is made on the premises by head chef Lee Atkinson and his team, from bread to ice creams to chocolates with your coffee. Try Terrine of Triscombe shoot pheasant & foie gras, Stuffed loin and leg of Brendon hills rabbit with truffle crushed potatoes, madeira juices & a little rabbit pie or Chocolate pudding with a liquid centre, buffalo clotted cream and honeycomb. Two cottages provide B & B accommodation with the best breakfast in Somerset, according to the locals. If you're looking for a quiet break in the country with outstanding food and real ales this is THE place.
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