Our full A- la- carte menu as well as a light lunch menu offer meat, game and vegetarian dishes using locally sourced and home-grown produce where possible in the restaurant and bar.
Butcombe bitter and guest ales from around the country are beautifully cared for by our Master Cellar-man ensuring each pint is the best it can be.
Our concise wine list is selected from around the world, many of which are Organic and Bio Dynamic. We work very closely with our wine merchants to update our list to complement the season & our menu.
Freshly ground coffee and organic leaf teas, liquors and intense dessert wines are a perfect finish to any meal.
And of course Champagne and prosecco are kept chilled and ready or put Cameron and Graig to the test with the odd cocktail or two… why not.
A BIT ABOUT THE CHEF
Having started his catering career at the age of 14, Shane has progressed through the ranks of the very finest kitchens in Europe. He has gained experience working alongside great chefs including Alan Passard (Paris), Christoph Cussac (Monaco), Michel Roux (The Water side Inn, Bray) and Michael Caines (Gidleigh Park, Devon; Head chef Michael Caines Bristol).
Shane has also worked as a personal chef for the Steinberg family, which gave him the opportunity to gain the experience and the knowledge about international cuisine while working on their private yachts and stately homes around the world.
This worldwide experience and Shanes ever present eye for detail ensures your dining experience at the Weymouth Arms Restaurant will be both memorable and satisfying.