Our style of cooking at The Anvil is quite eclectic. One local reviewer described it as “invention without pretension”, which sums us up pretty well. Mark uses only the freshest, finest ingredients and of course from as local a source as possible. We quite often get “presents” from the village which find their way onto the menu. Mark has used the same butcher for over ten years, beef and pork are locally farmed and we have game from Dalby Forest. We also have excellent fish being so near the coast. There are always several fish specials available in addition to the regular menu, and these change every Friday depending on what the fishmonger has to offer that week.

The restaurant is small and intimate with only seven tables seating a maximum thirty people. Each one is different, as are the sets of dining chairs – all adding to the character and things to look at. People often comment that it is like being in someone’s home, and we like to interpret this as meaning it is very comfortable and informal but at the same time being rather special.

Just off the dining room is our coffee lounge with a squishy sofa, open fire and more great chairs! Ideal for pre-dinner drinks or for stretching out after a delicious meal.

Sunday Lunch is extremely popular at The Anvil, and booking is essential. We serve one, two or three courses from 12midday until 2.30pm. Prime roast local beef is always available, then we alternate with pork and lamb. There is also a fish dish and vegetarian option. The choice of puddings is varied and there is always something with custard – most important on a Sunday!