The story
The Sheppey Inn in Somerset serves a refined international cuisine that balances regional sourcing with global techniques. Head Chef Mark Horton brings experience from a 2AA Rosette kitchen in Cheddar and Oxfordshire to the Avalon Marshes. His modern European approach recently earned the venue a Good Food Guide selection, recognising how he grounds dishes in local suppliers. Jack Smyth supports this vision as sous chef, drawing on sixteen years of professional training to maintain precision across every service.
The kitchen rotates its offerings to match the British weather, keeping classics alongside experimental creations. A signature fish stew combines smoked haddock, clams, cod and salmon with fennel, lemongrass romesco and Parmesan, served with thick sourdough. Guests also encounter dishes like spiced fried tofu with crispy noodles or straightforward pub standards executed with care. Puddings lean toward orange and ginger sticky toffee or house churned sorbets, rounding out an international tasting journey.
The dining space sits inside a seventeenth century cider house, where low beams frame the bar and whitewashed walls define the main hall. Quirky furnishings include vintage chairs, rotating gallery shows from local painters, and spare guitars left for evening visitors. Stepping outside leads to a wooden terrace overlooking the River Sheppey, where kingfishers dart over slow moving water. Regular live sessions anchor the schedule, shifting between soul discos and acoustic sets while diners work through their plates.
Recognition
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