News and Features
Have you come across Croscombe?
The River Sheppey criss-crosses through the village of Croscombe on its leisurely journey from its source at Doulting to the point there it joins the River Brue near Westhay. It gave the village its name, ‘cros’ meaning, yes, cross and ‘combe ’ meaning valley, it provided the water for the woollen mills of its heyday and fun for the once notorious frolic society, who walked in it from Dinder and even played cricket in it! The Sheppey wisely lingers a while, and our advice is to do the same. Croscombe boasts two thriving pubs, each supported by the villagers, but equally welcoming to visitors. At first glance it is hard to see how two pubs can do so well, but stay a while and chat to the publicans, the bar staff, or the shopkeepers and you’ll soon learn that there is a really strong community spirit within the village, people care about the village’s future and the families within it and want to keep it a vibrant community. When the village shop came up for sale a group of villagers formed a property company and bought the freehold to ensure its future. They leased this to a village not-for-profit society who in turn lease the building to the tenants Phil and Shellie. With a friendly smile and an excellent range of local products they have built up such a reputation that 50% of the trade now comes from outside of the village.
The George Inn
Peter and Veryan Graham’s imagination, hard work, hospitality and skill have deservedly earned The George two prestigious awards, The Good Pub Guide New Pub of the Year 2008 and CAMRA rural pub of year 2009/10. 10 years ago Peter and Veryan came to Croscombe to view a house and ended up buying the local pub next door. They worked tirelessly to expand the business – both the physical space and the reputation. Veryan is a qualified cordon bleu chef, when asked for a recommendation, Bar Manager, Pat read through virtually the whole menu, “the scallops are wonderful” he said, “the steaks, from Jon Thorner, are exceptional, but we’re still a country pub and the steak and ale pie is our most popular dish”. Fruit and vegetables come from their own garden, so be sure to look at the specials board for the best seasonal dishes – I can’t wait to come back and try the damson ice cream. Peter has worked with local builder Mike Williams to transform the buildings, in keeping with the original. For example, a 1970’s fire was removed to reveal a Georgian fireplace with typical narrow basket. Behind this is a bread oven thought to date from the mid 1600’s. They have strengthened the wall, but left a section of the oven visible – do ask Peter and I’m sure he’ll show you. The most recent project is the transformation of the garden, from where you can look up to the church and admire its spire, unusual for Somerset. Perhaps it is this view that inspires the Grahams each day. more about The George, plus contact details
The Bull Terrier
Dating from the 15th century the Rose and Crown was first granted a license to sell ale in 1612, when it had a thatched roof and overlooked the stocks and market cross below. Sadly the thatched roof is now gone, but the market cross remains. The interior of the pub still has the original heavy beams and flagstone floors, and although modernised, a 16th century fireplace. The name was changed to The Bull Terrier in 1976 and to this day it remains a traditional British pub, with real ales served at their very best by landlord Barry Vidler. The house beer is Butcombe and Barry buys guest ales a barrel at a time. The customers vote with a simple yet effective system – if a barrel empties quickly, expect to find the beer as a guest again. This is an ideal place to try Thatcher’s traditional Somerset cider too, look out for the regulars’ mugs hanging on the wall behind the bar. The menu is more extensive than you might expect, with a good range of lighter meals and vegetarian options as well as the essential British favourites. Everything is homemade by Barry’s wife, Ruth more about The Bull Terrier, plus contact details
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