CHRISTMAS OFFER Subscribe to Somerset Life today CLICK HERE

Review: The Oakhouse in Axbridge

PUBLISHED: 10:50 05 June 2015 | UPDATED: 10:50 05 June 2015

The rib of beef was served with triple cooked chips, a stilton sauce, a mushroom and tomato

The rib of beef was served with triple cooked chips, a stilton sauce, a mushroom and tomato

sub

The Oakhouse in Axbridge knows what works and it sticks to doing that well, says Charlotte Skidmore

The Oakhouse in Axbridge has long been known as a nice venue, but recently I’ve started to hear a bit more on the grapevine about its good food.

So off to the historical town I went on a nice sunny evening to see what was on offer.

Quite recently under new ownership, the bar and restaurant were steadily busy for a Wednesday evening and there was a contrast of ambience on offer. We could either choose a delightfully-sunny window seat a stone’s throw from the bar or more of a ‘candle-lit’ affair in the main dining area.

Grabbing the rare oppotunity for a bit of romance, my dining partner and I settled into the latter, encouraged by the appreciative comments coming from other diners.

The menu was mainly made up of good, wholesome dishes like soup of the day or chicken and black pudding terrine, followed by mains incoporating lamb, pork or beef, with us opting for fillet of beef (£22.95) and rib of beef (£20.95), preceeded by spicy parsnip soup (£4.95) and a seafood cocktail (£6.95).

The seafood cocktail was a refreshing

mix of crab, crayfish and prawns, which was delicious. It was served with a parmesan tuille, which for me was a little too peppery as it overpowered the lovely, delicate flavours of the fish a little.

The main course was exactly what the doctor ordered. So set on keeping ingredients local are the new owners that the meat comes from co-owner Luke’s brother-in-law (a special favour he tells me as he normally only supplies the likes of Waitrose and other top names in retail).

My rib of beef was delicious and the stilton sauce was a beautiful mix of creamy, salty loveliness. It was served with triple cooked, homemade chips, a mushroom and two tomato halves.

But the fillet steak which my dining partner had was absolutely superb. The knife glided through the meat and the fillet just melted in my mouth when I tried a piece (or two).

Not much room for dessert but a nice plate of cheese and biscuits was the perfect ending to a really nice meal.

The new owners are doing a good job here. They believe in good wholesome food, cooked well. They know what people like and they are meeting those needs really well.

For a warm welcome and a lovely

meal in a nice setting, The Oakhouse is one to try.

theoakhousesomerset.com

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Somerset Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Somerset Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Somerset Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Fri, 11:22

Excited guests gathered to celebrate the region’s food and drink industry at the annual Somerset Life Food & Drink Awards…and here we announce the worthy winners

Read more
Thursday, July 19, 2018

For the ‘Pub of the Year’, readers nominated establishments that offer exceptional food and drink including a wide range of locally brewed real ales. It also needed to have a menu which champions local food and provide a warm welcome to all

Read more
Tue, 11:12

Barrel-aged beers, small batch nanobrews, even breeding their own hops, Somerset’s craft brewers are building a reputation for innovation, discovers Chris Allsop

Read more
Tue, 11:09

By popular request, Sandy Ince of Sticky Toffee Jazz is back!

Read more
Tue, 10:37

Supper Club II at Candlelight Inn Blackdown Hills on the 31st October 2018.

Read more
Mon, 14:56

An award-winning pub where a warm welcome awaits with lots of good, local produce.

Read more

If there’s one way to wake people up and get a message across, it’s staging a world record breaking attempt.

Read more
Friday, September 28, 2018

When a town can boast having three community orchards offering free fruit for all, you know you’ve arrived somewhere special. Laurence McJannet marches to Wellington for some culinary surprises

Read more
Tuesday, September 25, 2018

As well as free talks and workshops, there will be ticketed masterclasses and food-related arts and crafts

Read more
Tuesday, September 18, 2018

Two city bankers ditched their corporate careers to run a pub and found a clever way to fund it

Read more
Sunday, September 9, 2018

Succulent mussels, freshly caught fish, crispy fried whitebait and decadent lobster…is your mouth watering yet? We pick 12 charming spots in Somerset serving up menus of delectable seafood

Read more
Thursday, September 6, 2018

4-course ‘feast’ with full wine flight on 30th September 2018, 12:30

Read more
Thursday, September 6, 2018

4-course ‘feast’ with full wine flight on 29th September 2018, 19:00

Read more
Thursday, September 6, 2018

4-course ‘feast’ with full wine flight on 28th September 2018, 19:00

Read more
 
A+ South & South West

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

subscription ad


Topics of Interest

Food and Drink Directory

Subscribe or buy a mag today

subscription ad

Local Business Directory

Property Search