The Buddle Inn is in a delightful spot, a characterful old inn nestling in the undercliff and with southerly sea views. The new terraced patio takes full advantage of the vista and is a glorious evening sun trap.
Matt and Cat took the opportunity of a friend’s birthday party at the pub to try out the food. No birthday cake, but none was required after your reviewers stuffed themselves on the Buddle’s fine fare.
The menu has a better than average choice for a pub and with slightly higher than average prices. There was plenty to choose from the specials board including the intriguing Buddle Pie. Matt chose traditional haddock and chips and, when compared to the plates of their ten dining companions, Matt won the Biggest Dinner of the Night prize. Not one, but two, pieces of haddock were served up with plenty of home cooked chips and fresh petit pois, washed down with some very well-kept local beer.
Cat’s chicken supreme was restaurant-worthy fare. A delightful chicken breast cooked in a white wine and tarragon sauce served with sauteed potatoes and tiny whole carrots, with asparagus spears draped artfully across the meat. It was sublime. Matt and Cat’s companions were equally delighted with their food and all were impressed with the speed and friendliness of the service.
Cat’s eyes were drawn to the array of delicious looking sweets and, once the chicken supreme had had time to settle, she chose a slice of exquisite lemon and lime cheesecake. A generous helping served with ice-cream, the cheesecake could not have been faulted. None of your usual crusty-edged yellowing cake here – it was deliciously fresh and tangy.
The Buddle Inn is a proper pub that is not pretending to be a posh restaurant – and yet serving up food that more than does justice to the setting. A lovely spot to have a lovely meal.
UPDATE: Matt and Cat revisited the Buddle Inn recently as part of a large party, looking forward to their pre-ordered Christmas lunch. Once again, the food was excellent; Matt’s roast beef was one of the best he had ever tasted and was accompanied by plenty of fresh vegetables. Cat’s starter of beef tomato stuffed with goat’s cheese served on a bed of young spinach leaves and drizzled with balsamic vinegar was delicious. However, despite the quality of the food and the fact that they had given the pub their menu choices a week in advance, the service was very slow. Also, three scoops of vanilla ice cream served without even a wafer, let alone sauce, is usually the sort of sweet offered to children in the most unimaginative of venues; the Buddle could have done better with both their timing and their pudding.