The Holt is a vibrant pub, restaurant and smokehouse run by brothers Joe & Gus.
Drinkers can relax downstairs with a well conditioned pint of Otter and some tapas or dine upstairs in the light and airy restaurant. In December 2009 they were named the ‘Best Gastropub in the South West’ and won Gold again last year in the 'Dining Pub' category.
Menus changes every six to eight weeks and showcase as many local suppliers as possible. Lunch might include a cassoulet of slow roasted pork with winter vegetables or a salad of crispy chicken livers. Dinner steps up a notch with grilled fillet of bream or braised duck leg with pork cheek, roasted garlic mash and parsnip puree.
Everything from the home smoked prawns to a delicious fresh malt ice cream is produced under the watchful eye of Angus who has spent the last five years mastering traditional smoking and curing techniques. Heston Blumenthal and Fergus Henderson's nose to tail approach to cooking are both strong influences.
Through careful research Gus is now able to add his own smoked and aromatic twist to superb local ingredients including chicken, duck, pigeon, cheese, chillies and even butter. Their range of ‘Smoking Jacket Foods’ is now available for people to enjoy at home, as is their ingenious, easy to use do-it-yourself bacon pack.
As well as quarterly music festivals and occasional tasting menus, Joe and Gus also run regular classes at the pub for anyone who would like to learn the basics about smoking and curing foods at home.
