This website uses cookies to ensure you get the best experience on our website. Learn more

What’s in season?

Our Mussels are sourced sustainably.
They taste incredible simply steamed in a light shallot sauce or added to other dishes for a seafood mix.
The joy of extracting succulent offerings from gaping shells and soaking up the fragrant broth with pieces of crusty-soft bread.
A complete sensory food experience.

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus. He is a master in the cooking of Mussels,  they taste incredible simply steamed in a light shallot sauce or added to other dishes for a seafood mix.

We’re proud to be working with brilliant British suppliers who source the very best produce.

What’s in season?

We only use the finest, fresh, seasonal ingredients from local and specialist producers and our innovative menus change daily. The misnamed Jerusalem artichoke has no real link with Jerusalem, and isn’t related to other artichokes. It looks a bit like a knobbly pink-skinned ginger root and has a sweet, nutty flavour, reminiscent of water chestnuts.

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus. Jerusalem artichokes are deliciously sweet, crunchy and nutty and are a sources of B vitamins thiamin and niacin, and iron.

We’re proud to be working with brilliant British farmers who grow amazing local produce.

What’s in season?

Something of a Cinderella story, sea bass has grown significantly in popularity over recent years with chefs and home cooks alike coming round to the versatility of the firm white fish. In addition to the juicy texture of the flesh, part of the appeal of sea bass is its attractive silver skin which cooks beautifully and looks striking on the plate

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus.

He celebrates SEA BASS FILLETS with this dish on our A la Carte Menu.
Pan-fried with crispy bacon, roasted red pepper, tomato & basil concassee with chargrilled tiger prawns and asparagus

We’re proud to be working with brilliant British suppliers who deliver amazing local produce every day. We only use the finest, seasonal ingredients from local and specialist producers and our innovative menus change daily.

We love Teamwork

Here at Quite Simply French, our team is a family, with the same respect given to everyone no matter what job they do. Great food, expertly cooked and served by friendly waiting staff… that’s the secret to our success.

The thing about Rob and his team is they will greet you like old pals when you arrive and remember your coat when you leave.

Absolutely every member of the team wants you, their guests, to have a flawless dining experience beginning with the welcome at the front door and continuing throughout the meal until you say “Au revoir”

QSF’s philosophy is that the most crucial element to a restaurant’s success is pleasing the customers.

Christmas Parties

Book now. Don’t be disappointed. Don’t miss out on the day and date you want for your Christmas bash. We care about every wonderful moment and the experiences our customers have with us especially at Christmas time, and nothing pleases us more than a happy customer.

Small team get togethers to large office parties; whether it’s for Christmas Lunch, Christmas Early Bird or Christmas Dinner we’ll make sure you’ll have a party to remember.

Christmas Party Season – 1st – 22nd December.

Christmas Lunch and Early Bird
Tuesday to Saturday | 12 – 2pm (last food orders) | 2 courses £20
Monday to Saturday | 5.30 – 6.30pm (last food orders) | 2 courses £20

Christmas Dinner
Monday to Saturday | 6.30 till late | 2 courses £30

Christmas Sunday Lunch
Sundays | 12 – 2pm | 2 courses £20

Christmas Eve Lunch
Monday 24th December | 12 – 2pm | 2 courses £20

Christmas Eve Dinner
Monday 24th December | 5.30 – late | 2 courses £35

New Year’s Eve
Monday 31st December | 6.30 – late | 4 courses £65

Terms and conditions

What’s in season?

We celebrate fresh produce; that means we look for berries that are unblemished and bright red with fresh-looking green leafy caps. The fruit should be not too firm and not too soft (there should be no dampness on the bottom of the container).

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus. He celebrates the strawberry by using it to add glamour and freshness to his favourite desserts.

We’re proud to be working with brilliant British farmers who grow amazing local produce.

STAY IN ONE OF OUR 5 STAR BOUTIQUE BEDROOMS.

ENJOY A MIDWEEK DINNER, B&B STAY FROM £300.