Dating from 1880, the character and charm of this carefully converted village station creates a unique atmosphere and dining experience.
David & Jonathan Perkins, sons of Tony and Wendy Perkins who originally started the restaurant are committed to building a team of employees who understand genuine service and quality produce. Over the past 23 years, Perkins has gained a solid reputation for friendliness, informality and reliable culinary excellence and is supported by all the top guides. In addition to the main restaurant and conservatory, a summer attraction is the garden patio for "al fresco" dining and drinking.
Fully licensed, the bar offers cask-conditioned ale as well as an extensive range including many interesting and excellent wines at reasonable cost.
Private Room available for meetings, wedding lunches
and dinner parties (Maximum Occupancy 30 people).
Restaurant available for function hire. Please contact us to discuss your requirements.
Additional Comments:
David Perkins heads the Perkins youthful and passionate kitchen brigade. Having been inspired from a young age by father Tony, David has developed his talents, the majority self-taught, over the past three years and is dedicated to using the finest fresh locally sourced ingredients.
All dishes are cooked to order, with choices ranging from French bistro classics to modern European creations. Some favourite dishes include terrine of ham hock and chicken liver with cinnamon & apple chutney, whole lemon sole with tartare cream and roast partridge wrapped in bacon with thyme stuffing and pâté crouton.
The latest addition to the Perkins landscape is there own smokehouse, where you might find chefs smoking anything from fresh mackerel to strawberries. Dishes from the smokehouse appear regularly on the ŕ la carte and special board, and really epitomise what the restaurant is about – ingredients do not need to be complicated, but simple and uniquely executed.
email this page to a friend
