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.
Featuring a new menu with a choice of bruschettas or barbecue meat and seafood with vegetarian options served with a garden or wholegrain salad.
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
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
Sunday Coffee and Cake 10- 3pm Lunch 11:30 – 2:30pm
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.
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!
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.
Messum’s Wiltshire is a pioneering multi-purpose gallery and arts centre celebrating the creative endeavour.