The Swan Wedmore - Review
The Swan Wedmore had been on my list of must-visit places to eat for a while. I’d heard good things about it from a few sources – and I wasn’t disappointed!
It’s an unusual and delightful combination. You get the wow-factor from the get-go, with a grand white building that offers dining and 7 en-suite bedrooms.
Steeped in history, the site dates back to the 1700s when it was a beer house. It was then enlarged in the 1800s to a hotel with stables and coaching yard.
If, like me, you’re more comfortable in jeans with the dog, rather than best frocks and fine-dining, you’ll be amazed to discover that, once inside, The Swan Wedmore, morphs into a cosy country pub, complete with open fire and quite a rustic feel.
The food is as good as any fine-dining you may wish to experience. This is thanks to executive chef Tom Blake from River Cottage, alongside head chef Sam Sperring-Trendl. Read the verdict below…
Visited on 6 October 2020
I had roasted fillet of hake, chorizo, lemon and parsley on a bed of mashed sweet potato and lentils, garnished with capers, with braised fennel. It was one of the most expensive items on the menu @£21 but if you’re on a tighter budget you can find something for just under £15.
All desserts are around the £7 mark and I landed on warm vegan brownie, caramelised banana, vanilla soya ice cream and honeycomb @£7
Very near perfect! Right from the moment the friendly and attentive staff brought the plate to my table, the wonderful lemon aroma hit me and I was sold! The hake had a lovely crisp and slightly salty skin. The sweet potato was my favourite. It was silky smooth and surprisingly sweet which was moreish and a perfect partner to the sharpness of lemon and capers. The braised fennel was a tiny bit too al dente for me but I am not a fan of lightly cooked vegetables anyway so not the best judge!
The main would have been enough on its own if I’d not been writing a review. But it’s a hard job and someone’s got to do it, so I just HAD to have dessert! I am not a vegan but do like to try food made for them when I can as, quite often, more attention goes into the texture and flavour.
The dessert was quite a large helping of brownie which was crisp to the outer and crumbly rather than gooey. I’d eaten all the ice cream by the time I’d got through half of it, so a smaller brownie or two scoops of ice cream would maybe have been better. I’d not had soya ice cream before so was interested to see what it was like. I couldn’t tell the difference on taste but noticed it went quite watery on melting rather than a cream which is to be expected. The caramelised banana gave a super rich flavour and the caramel had been drizzled over the honeycomb too which was devine. They were rather large pieces of honeycomb and I couldn’t eat the larger one politely in company so reluctantly had to leave it!