We are incredibly excited to tell you that we have a new Head Chef, Jamie Guy, ex Group Head Chef of Mark Hix Restaurants.  He would love you to try his new lunch menu and throughout January he will be offering a FREE glass of English champagne to every resident joining us for lunch on the day of your arrival (Monday to Friday).


His new menus are delicious, wholesome and healthy with locally sourced ingredients at their heart.   More vegetarian and vegan options and more focus on incredible local fish direct from the fishermen we know.

We welcome everyone over 10.






Fish and seafood don’t have far to travel.

We know the fishermen who catch the fish we cook.

The same with our lamb, from the salt marshes that surround us.

Our local fruit and vegetables often come direct from the farmer.

And anything foraged from the local hedgerow, foreshore and wood.


We have the most English wines to choose from here in the UK. And so we should – we are in the heart of English wine country. Many of our spirits are English too, we never fall back on the obvious choice. Where’s the fun in that?


Become a friend of ours and we’ll let you know about new ways to enjoy more of The Gallivant for less.



We are very excited to invite you to be one of the first to try one of the menus from our new Head Chef, Jamie Guy, and his team.

At lunch the menu is a healthier collection of plates, focusing on fish, seafood and vegetarian dishes, ideal for sharing.

If you are staying with us in January you will be offered a FREE glass of English champagne when joining us for lunch on the day of your arrival (Monday to Friday).

We would really welcome your feedback.



8.00am – 9.30am

12.30pm – 2.30pm
3.00pm on weekends

6.30pm – 8.30pm
9.00pm on weekends

Bar food
12.30pm – 9.00pm



We are proud to have been awarded Gold Star status by the Sustainable Restaurant Association for our holistic approach to sourcing, our impact on local society and the environment.

We are one of only 70 or so restaurants in the UK to have this accreditation.