Roy MacAskill, chef and proprietor, hails from the West Coast of Scotland where the quality and abundance of fresh produce is unequalled.
Having come from an area where the pub is the village living room Roy knows the importance of having superb food and great ales for both visitors and locals alike.
Roy spent most his working career in Sussex and London where he headed teams of up to 40 chefs. He recently decided it was time to get closer to the guest again so he and his partner Cate embarked on a new adventure and took on The Somerset Arms in August 2010.
His focus is on small, frequently changing menus utilising local meat and seafood which he has gone to great lengths to research and source. Andrew Barclay’s dry cured bacon is second to none and Lady Dunphie’s Angus beef provides superb, melt in the mouth steaks.
Roy has also revived the kitchen garden this year which will provide the majority of fresh seasonal produce used on his menus. The eggs at breakfast come from our own free range chickens.
It’s definitely worth extending your stay to enjoy Roy’s traditional Sunday lunch.