Contemporary cooking in a classic country setting
A stone’s throw from Bath, the quaint village of Chilcompton offers thoroughly charming refuge from the hustle of the historic city. At its sleepy centre, gallivanting gourmets will discover The Redan Inn, an equally archaic free house in which to refuel and unwind.
Choose from one of the seven bedrooms above the inn, each beautifully refurbished with a nod to The Redan’s 18th century roots. The distinctively stylish new additions – think waterfall showers, flat screen TVs and sumptuous beds – only add to the allure of the oak-beamed ceilings, original wooden trunks and studded leather chesterfields.
On the food front, head chef Tony Casey crafts seasonal produce to stunning effect in the pub’s smart dining room. From classics such as rabbit pie and salt and pepper squid to geeky gastronomy in the form of seared scallops with cauliflower and roe powder and set miso custard with rhubarb parfait, Tony’s dishes are works of art. Sunday lunch is a firm favourite among locals and visitors alike, and best enjoyed with the ‘gin of the day’.
A little advice won’t go amiss when it comes to afternoon drinkies as there’s a stonking selection of over 100 different gins in The Redan’s collection. Ask one of the pros behind the bar for their latest favourite, or pair an artisan tipple with your meal.
Something to celebrate? Treat yourself to Tony’s five course tasting menu with carefully matched gin flight.
Fry’s Well, Chilcompton, Radstock, Somerset, BA3 4HA
Chef: Tony Casey
Owners: Toby Gritten and Dan Obern
Bedroom rate: from £110
- Kids welcome
- Dogs welcome
- Disabled access
- Outside catering
- Parking available
- Private dining available
- Gluten free options
- Beer garden
- Exclusive use
- Online booking
8.45am – 11pm
Breakfast: 8.45am – 10.30am
Lunch: 12pm – 3pm
Dinner: 6pm – 9.30pm
Duck egg, confit leg, hay baked celeriac, chervil, £7.50
Rabbit loin and pie, wild garlic, pearl barley, £17
Set miso custard, rhubarb parfait, hibiscus, burnt white chocolate, £7