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The Litton at Litton Near Wells Review

The Litton at Litton Near Wells Review 
The Litton, newly reopened after an extensive refurbishment, now boasts beautifully landscaped areas both at the front and back of the building where you can relax al fresco in comfortable wicker chairs with a drink or two, gathered around the fire pit tables that crackle and glow most attractively. We developed outdoor furniture envy over these at once and mentally resolved to consign our outdated patio heater to back of the garage from this point on.

The interior of The Litton is fresh and modern whilst retaining a comfortable charm, mismatched chairs and sturdy tables are the order of the day, and we admired some rather whacky wall mounted stag’s heads crafted from wire. Taking a table looking out onto the Riverside Terrace, appropriately named as the River Chew tinkles along beside it, we noted that no luxury had been forgotten as there were soft cushions and blankets on offer if you wished to sit outside and felt chilly.

Wednesday night is fish night at The Litton and we were here to try the ‘Fisher Taster Menu’ of eight courses (if you count the homemade bread and churned butter) which sounded delightful. Starting with smoked mackerel pâté choux with aged air dried Wookey and cured ling with apple, beetroot, horseradish dill, we were in for a treat. The ling was served in pouches of thinly sliced beetroot with a most delicate taste but our favourite was the mackerel pâté choux, light bites of airy choux pastry exploding with the flavour of mackerel and good old Wookey cheddar.

Next, served alone, came crab rarebit with watercress and pickled turnip, cleverly done as the subtle essence of the crab wasn’t overtaken by the cheese. Sensibly we were given an interval before the next course and my husband happily trotted off to explore more of the Riverside Terrace and I made a friend of a tiny and very cute poodle that was dining with its owners at the next table (I noticed the waitress bought biscuits for him which I thought was a nice touch).

The main fish course was hake with fermented cabbage, brown shrimps, mussels and tartar butter sauce and was in short a dish to die for. We loved it; a pillow of snowy white hake moist and cooked to perfection with the tangy tartar butter sauce adding some richness, it was superb. After this came Lye Cross Farm cheddar with hazelnuts and cider and shallot chutney, followed by puddings – ah, the puddings! I was determined to do these justice so we had a rest of around ten minutes before they were served; custard parfait and poached rhubarb crumble, and chocolate mousse, sea salt, pear.

We had a wonderful evening, and are looking forward to sampling their next tasting menu.

Jacquie Vowles

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