Our menus change throughout the year, with a winter menu from November through April, featuring classic British cuisine and fresh fish, presented with a modern twist.
With special menus for Christmas functions and a set menu for Christmas Day. Our most famous and popular event is Burns Night, with special menu, pipes and even a recital of traditional Burns poetry. This event runs for two or three evenings, bookings are essential and you can book to early for this. Bookings are secured with a small deposit.
In the spring we change our menu to feature fresh local produce, salads and sea food all sourced from local waters, and the Devon and Cornish coast. Locally farmed meats are used to produce many of our traditional classic pub dishes, wherever possible.
Summer season menus are available from mid May early June, featuring more seasonal fresh fish, healthy salads, pasta dishes and a fine selection of traditional British favourites prepared by head chef Matthew and his team.
Our wide variety of fresh fish dishes are as diverse as fresh lobster to Cornish sardines. You can expect to see seasonal variations, which may include dressed and whole crab to crack, Cornish hake, Local mussels, Torbay soul, Dover sole, Lemon sole, whole Brixham plaice, cod and our famous large cod/or haddock in Jurassic beer batter, sea bass, bream, gurnard, salmon, trout and prawns to pick. Mackerel, dory, and much more, depending on seasonal availability, storms at sea and broken nets.
Our meat is sourced by our butcher from Dorset and west country farms. He is well known for his quality meat, sausages, faggots, game and poultry.
Both Maurice and his son Matthew have created many dishes over the years, some recipes unique to the New inn and a few recipes created by my grandmother and given a modern twist by Matthew.
One of note is our famous Dorset Blue Vinny Soup, featuring Blue Vinny cheese, an ingredient that has stood the test of time having been on the menu everyday for over 30 years. Originally created by Maurice in 1985 and unique to the New Inn, this is also packaged in two portion labelled containers for retail.
A new addition 2 years ago is our traditional Sunday roast carvery, featuring at least two prime joints and a great selection of 9 seasonal market vegetables with good stock gravies. Bookings essential for Sundays.
There are also light bites, fresh sandwiches, cheese and meat deli boards, some to share. If you require vegetarian options, gluten free food or you require guidance on food allergies please ask your server to assist.
Children are well catered for with their own special menu prepared from a survey of 100 children from local schools. This menu includes a choice of soft drink, main course, including a healthy roast, and an ice-cream dessert. All for a set price.
If you have any questions, requirement, birthdays, special menus, a favourite dish, or fish that you would like call us on 01929 480357 and ask to speak to Matthew or Maurice. Or if you prefer email firstname.lastname@example.org
We are proud to be featured in all good food guides, continuing a reputation that began with a star rating in Egon Ronayʼs Pub Guide back in the mid 70s, long before we came to the New Inn in 1985.