Bookings: 01794 830708

About Berties

This historic building has enjoyed a variety of uses over the years being home to a women's workhouse in the early 17th century. Later it became a posting house and then in the 18th century a coaching house called "The Kings Head". In 1995 it was renamed "Bertie's" after the P.G Woodhouse character Bertie Wooster.

Bertie's specialises in traditional British fayre but our chefs have blended culinary nostalgia with modern flair and created their own unique style.

The menu always features our "Berties famous fishcakes" served in a variety of styles, still a firm favourite still after nearly 16 years!

Scallops in any form share the top spot, currently served as a "Scallop and Chorizo tempura with roasted red pepper mayonnaise". Our scallops are all hand-dived and sustainable as championed by Jamie Oliver on www.fishfight.net.

Alongside this is a full "Fish Specials Blackboard" with dishes such as "Sea bass with a spinach, shallot and Serrano ham bubble & squeak".

It is not all full meals, we serve simple lunches and snacks using the finest fresh local produce. In the evening the restaurant is transformed with linen napkins and candles.

Parties are catered for with special menus available on request.

Our Head Chef

Our young, enthusiastic chefs are lead by Head Chef David Heyward who joined us in 2005.

He has been a strong influence over the younger chefs coming through the ranks and has taken old favourites from childhood memories and given them a modern twist resulting in dishes which have continental flavours, colour and presentation that bear little resemblance to the original!

Berties Video

Watch our video to find out more about us.