Historic Somerset pub named one of the best UK foodie breaks for autumn
An historic Somerset pub has been named among the 'Best UK foodie breaks for autumn' by The Guardian. The newspaper highlighted the best places in the UK for a seasonal getaway with menus "as enticing as the scenery" – and The Langford Inn in Langford made the list.
Praising the pub, the Guardian said that the recently renovated pub and its guest quarters strike a perfect balance between smart and cosy. They added there was no shortage of comfortable corners where you can sit with a newspaper or a pint.
The Langford Inn has been awarded two AA Rosette Awards and its menus source local drinks, seasonal produce and ingredients. Located on the edge of the Mendip Hills, the inn, managed by Butcombe Brewing Co, prides itself on its "excellent rooms, food and drink".
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Reacting to the news, the Langford Inn on Facebook said: “Thrilled to be included in today’s The Guardian top 20 foodie breaks this autumn. A huge effort from the Langford dream team, a brilliant review of the whole team. Thank you to every single team member who makes this place so special.”
The article said: "This pub in Lower Langford village has been serving weary travellers since the 17th century. Today’s visitors are more likely to be looking for respite from the nearby M5 than a change of horses – just as well as the stable block of this handsome red-stone building has long since been converted into stylish bedrooms."
Adding that: "Most guest rooms are in the former stable block, accessed via the pretty pub garden, and come with nice touches such as homemade biscuits and Bramley toiletries. The Blagdon Suite has exposed stone walls, a kingsize bed and mezzanine with sofabed – perfect for families."
When talking about the food, The Guardian article also says: "The home of cheddar cheese, Thatchers cider and Yeo Valley dairy, this corner of north Somerset has some serious foodie credentials.
"The menu makes the most of local and seasonal produce. On a recent visit, crispy pig cheek terrine with burnt apple ketchup and Ston Easton farm lamb belly were among the starters. A delicate main course of stone bass with cider-braised fennel top was just light enough to justify delving into a decadent dessert of sticky figgy pudding with cinnamon ice-cream."