BRAZZ is a trend-setting restaurant brasserie, the domain of Head Chef, Jamie Raftery, son of the Irish poet, John Malachy Raftery. Jamie now carries the torch for the Castle’s reputation for outstanding English food inspired by the produce of the region. BRAZZ has an infectious buzz about it, everyone having far too much to say whilst enjoying their food; this is where the issues of the day are often debated!
It’s worth noting that it was The Castle Hotel that launched the celebrity careers of chefs Gary Rhodes and Phil Vickery.
There’s also the lovely Castle Bow, a luxuriously appointed yet stylish lounge bar that’s quiet and intimate and where a delicious snack is always available. You might like to see what some of our guests have to say.
We believe in sourcing the finest quality ingredients for our restaurants. Fish and seafood from Brixham. Game, feathered and furred, from nearby Exmoor and the Quantock Hills. Fruits, vegetables and herbs grown especially for us by a smallholder five miles from our door. Somerset’s famous artisan cheeses. ‘Local’ is our watchword…and it’s won us high praise and many laurels. In fact, we use Somerset food and drink where possible and we salute our suppliers, from the traditional to the entrepreneurial newcomer.
For an award-winning hotel and restaurant, the menus represent excellent value for money. You might like to see for yourself:
BRAZZ Menu >
Breakfast Menu >
Room Service Menu > |
