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SEASONS OF MASTS AND MELLOW FRUITFULNESS
Autumn in The Ship Inn is looking good with a new award for our Real Ales and some new exciting biting in our brand new eatery. traditional waterside inn with a unique modern gastro restaurant and a fine selection of real ales. We pride ourselves in our friendly atmosphere and we welcome families.
FULL ‘MARQUES’ FOR OUR BEER
The Ship has always provided itself on serving a decent drop of ale. And now the prestigious CASK MARQUE has been awarded to The Ship Inn, for keeping its real ales in prime condition. We currently have 2 different Otter ales together with London Pride and Tribute. In the course of November and December we will be offering further guest bitters and winter warmers, plus we are adding new wines to our cellar.
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Our new head chef lisa pengilley has a passion and flare for cooking. she believes where possible the food should be sourced from local businesses.
We believe where possible the food should be local and only use the freshest ingredients.
Our scallops and crab come from rob at the seafood house next door.
Our mussels come from the river teign that sits in front of the pub and our wet fish arrives from brixham through the excellent reputation of channel fisheries.
Even our cod is hook and line caught from the boat charisma.
Our meat has just as much of a local feel about it.
Our Pork comes from David and Sally Thomas of Poole farm in ipplepen and our beef comes from haccombe, only 6 miles away.
We feel that if you have no idea where your food comes from, then we shouldn’t be eating it.
Our philosophy is to keep things simple, let the piece of fish or meat do the talking.
Take a piece of sea bass for example, what better way than to simply pan fry it and serve it with a simple greek salad and some lemon. Or take some scallops and simply roast them in garlic butter.
We treat our food very seriously and our passion hopefully shines through to the customer.
Spring Time
When spring arrives it’s a great time for chefs, as it unveils a whole array of produce.
Out of the dark of the winter, spring bring fantastic food such as the british asparagus, new season lamb, plaice and the amazing jersey royals.
Our new spring menu will reflect this wonderful season for food.
Mussels Menu
The launch of our River Teign Mussels Menu. It will allow you to choose from around 10 different sauces from the normal to the very different.
What better way than to sit on the river side and pick away at a bowl of fresh steamed mussels washed down with bottle of wine.
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Click above for more details for more details |
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