The restaurant, At The Chapel, is a marriage of local and European, championing local West country produce, but with a Mediterranean twist of elegance and effortless flair. In place of the altar rests the bar, whilst at the entrance of the chapel stands the wood-burning oven producing far more than communion bread.
The fritti were a mixture of baby squid and rings, delicately battered and crisp. The citrus aioli kept the dish fresh and light. The mozzarella was divine, creamy with a tangy finish and the vibrant fresh tomatoes were juicy and ripe to compliment the aromatic basil.
The chocolate and beetroot cake with clotted cream was surprisingly light and moist. The background depth and richness provided by the beetroot was lovely, however I would have loved a hint of raspberry or some spice in the cream to give the dish yet another layer of flavour.