M E S S  R E S T A U R A N T
under canvas

 

LUNCH  |  FRIDAY LATES  |  SATURDAY LATES


 

Overview

Join us for a new concept in dining at Messums Wiltshire. We are now serving lunch and hosting supper events from our open air marquee on the front lawn. With plenty of socially spaced seating, the open-sided marquee has stunning views of the thirteenth century barn, sculpture garden and Wiltshire countryside.

We are open for coffee and cakes during gallery hours.
Lunches served Friday – Sunday, booking essential.
Friday and Saturday evenings we are open for supper.

Lunch

Featuring a new menu with a choice of bruschettas or barbecue meat and seafood with vegetarian options served with a garden or wholegrain salad.

Friday Lates

Join us for an evening viewing at the barn gallery followed by supper. Bookings for groups of 4 or more. The two-course fixed menu will change weekly. Booking essential. Friday 14 August menu

Saturday Lates

An opportunity to stay on at the gallery after hours for drinks and whatever we decide to throw on the barbecue. Guest chefs by surprise appearance. No need for membership but booking advised. Saturday 15 August menu

 

If you wish to discuss private dining or have any special dietary requirements contact us by email at themess@messumswiltshire.com

Opening hours

Wednesday & Thursday 
Coffee and Cake 10 – 4pm

Friday
Coffee and Cake 10- 4pm
Lunch 11:30 – 2:30pm 
Supper 6:30 – 10pm

Saturday
Coffee and Cake 10- 4pm
Lunch 11:30 – 2:30pm 
Supper 6:30 – 10pm

Sunday
Coffee and Cake 10- 3pm
Lunch 11:30 – 2:30pm 


Forthcoming Events

HEAD CHEF: Toddy Westropp

Friday 14 August

Toddy head chef here at the Mess Restaurant also has previously cooked for the Pythouse Kitchen Garden restaurant and Seed in Wincanton. Her emphasis is on seasonal and locally sourced produce, developing good relationships with local growers and suppliers is key to her ethos.

Menu

Three courses for £35

 

Starter
Heritage tomato gazpacho with fennel and confit garlic 

Mains
Templecombe rib eye with watercress, rosti and a horseradish mustard 
or
Homewood sheep curd with local gooseberry, ginger, thyme and star anise 

Pudding
The Mess mess – making its debut! 

GUEST CHEF: Ben Abercrombie

Saturday 22 August

Ben Abercrombie has spent the past 15 years working in prestigious restaurants and hotels such as HIX, The Seahorse Dartmouth and Claridge’s. His most recent role as the Executive Head Chef of The Newt in Somerset, a 5* luxury Hotel and Spa.

Ben focuses on farming, foraging, and growing his own produce showcasing the south & West on every plate. His objective is to champion ingredients and make them the star of the show, working closely with select suppliers that share the same ethos as he does.

GUEST CHEF: Ana Ortíz

Saturday 15 August

Ana brings her expertise and experience from Ecuador Galapagos and a love of cooking on open fire. Those who know her cooking will want to be here for this South American Fire Feast experience, those who don’t should!

Menu

South American fire feast

Three courses for £38

Starter 
Tuna ceviche, heritage beetroot & kale crisps 

Main 
Fritada – Fire cooked confit of slow cooked pork belly
Crushed potatoes & grilled spring onions 
Broad beans, pickled radishes & avocado salad
Ají – green chilli, green tomatillo & burnt corn salsa 

Pudding 
Crema de chocolate, wild blackberry compote & crispy quinoa.

HEAD CHEF: Toddy Westropp

Friday 21 August

Join us for supper at our popular Weekend Lates at the Mess Restaurant under canvas with a three-course supper by head chef Toddy Westropp. Her emphasis on seasonal and locally sourced produce ensures the best quality fresh ingredients are the stars of the dish.