"First of all I must just say that the Staff were impeccable, very polite and efficient.. The setting in the Bar is traditional Stag hunting, Country village on Exmoor decor.. The males toilets were interesting to say the least, Urinals made out of stainless steel milk pales, with handles still attached, all spotlessly clean and well maintained.. The important part of the review, the Bar menu.. We ordered two 8oz Sirloin 28 day hung steak, one medium rare, one well done.. with a brandy and cream sauce. The seasonal vag was undercooked and then over microwaved, carrots raw and rubbery, frozen peas, new potatoes were nuked, which sucked the moisture from them.. Nothing was seasoned or mounted. The creamy brandy sauce was just gravy granules with a bit of cream, there was no flavour, certainly no hint of brandy, there was more alcohol in the hand sanitizer outside the toilets than this bland watery gruel.. The Steaks, the well done one was very well done but dry, the medium rare was more rare, than medium, which made it impossible to cut let alone chew, consequently the fat was raw, instead of juicy and caramelized.. To be honest I had a better steak at Wetherspoons in Ilfracombe earlier in the week and for less than half the price including a pint of Cider. Very disappointed as was expecting a better standard of cuisine from this highly rated establishment. Can 't recommend, maybe on a night when the main chef is working, and not prepping for sunday lunch, from the taste of the food he preps well in advance, and then just microwaves it. I 'd remove the microwave and get back to real cooking.. Too many establishments are using so called 'Ping Chefs ' when real food actually takes less time . Jay Rayner.. The Guardian.."
