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Welcome to the BEST WESTERN Tiverton Hotel > Gallery Restaurant
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Our delightful Gallery Restaurant is waiting for you. Come and join the many others who enjoy our great regional cuisine, sourced whenever possible from local West Country producers. What’s more we thoroughly enjoy welcoming families; so much so, we have special menus for children, air conditioning for adults and fine impressionist prints on our walls for the sophisticated.
We have a new 'All Things Meat' menu available in the Gallery Restaurant, which features traditional beefsteaks and some more specialised dishes to tempt the discerning diner.
Our Carvery Sunday Lunch is very popular and our 3 course menu offers great quality and value. Book a table in the restaurant by contacting Reception on 01884 256120 to make arrangements. Light snacks, specialist and free trade coffees are available in our Gallery Bar. We also offer facilities with full wheelchair access and a lift to our main first floor function rooms.
So, if all this is for you, or you wish to celebrate a special occasion and use our fine dining facilities, please call us on 01884 256120, it could be one of the best calls you have made....
This is a small selection from our extensive wine list and offers our guests a balanced, wide variety of good value wines.
House Wines from £13.25
Our house wines comes from the house of Georges Duboeuf , a great wine from a good quality french vinyard
White Wines
Runamok Chardonnay
Pinot Grigio Terre del Noce
Sancerre Domaine Cherrier
Red Wines
Tempranillo Candidato Tinto
Cabernet Sauvignon Casa Lapostolle
Fleurie La Madone
Wine of the Month Promotion!
Every month we are delighted to offer two very exciting wines; please ask your server for details.
Dish of the month.
Braised Lamb Shanks with Root Vegetables
Ingredients - based for 4 people
4 lamb Shanks - ask your butcher for shanks between 12ozs and 16ozs
3 Whole Carrots
2 Sticks of Celery
1 Whole Medium Onion
2 Pints of beef Stock
Half a Bottle of Full Red Wine
3 Cloves of Garlic
1 Bay Leaf
Seasoning to Taste
Method
Dice the onion, carrots and celery and lightly fry with 2 tablespoons of olive oil in a large casserole dish.
Crush garlic and add to the dish.
Add lamb shanks and lightly brown.
Add red wine and allow alcohol to cook for approximately 10 mins
Add stock and bay leaf and season to taste.
Place lid on dish and cook in a medium oven at 180 for approximately 4 hours.
Serve with mashed potatoes and minted peas.
If you prefer your sauce a little thicker add cornflour before serving.