The Black Rat

The Black Rat

The Black Rat is a local restaurant and bar serving high quality food with locally produced ingredients. The Black Rat was converted from a pub into a quaint and quirky restaurant that is situated on the fringe of the town centre, along Chesil Street. A year after opening, the team acquired one of the most prestigious accolades in catering, a Michelin Star. The food is sourced from the best and most local suppliers that can be found, including The Black Rat's own forager and vegetables and herbs are grown in the allotment behind the restaurant. inspiring the kitchen team to create a “Modern British” menu. The wine list boasts some 80 wines with a balance between Old and New world. The atmosphere is relaxed but homely, and the service is informal but attentive with a personal touch. There is also a private dining room upstairs for all occasions, plus a comfy lounge and well-stocked bar where guests can have pre-dinner drinks whilst perusing the menu, or enjoy a digestif or coffee after their meal. The team is a small brigade of young experienced hospitality characters that try to push The Black Rat to the boundaries of its star. The menu is seasonal and may change slightly from day to day, as we strive to use the freshest ingredients from our local suppliers. We have our own forager, and grow vegetables and herbs in our allotment behind the restaurant. Upstairs above the restaurant there is a private dining room that seats a minimum of 10 and a maximum 16 - a quaint homely room which is an ideal for many different occasions.

The Black Rat is a local restaurant and bar serving high quality food with locally produced ingredients. The Black Rat was converted from a pub into a quaint and quirky restaurant that is situated on the fringe of the town centre, along Chesil Street. A year after opening, the team acquired one of the most prestigious accolades in catering, a Michelin Star. The food is sourced from the best and most local suppliers that can be found, including The Black Rat's ownread more

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