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Posted on August 12 , 2014 In Exmoor White Horse Inn

New Exmoor White Horse Inn Website

Hi Everyone,

New Exmoor White Horse Inn Website

It’s been a while since we last sent you out any information regarding our lovely Inn.

Things have been quite hectic with one thing or another over the last few months, however we’ve been secretly developing our new Website which we hope you will like and find easy to navigate.

For years we have been giving out questionnaires asking our customer for general feedback. Much has been taken on board and adopted – so again we’re canvasing you our customers for your opinion on our new website design and general layout.

We have never being shy in trying to move the Inn forward however we always endeavour to retain the character and tradition of The White Horse as this is what makes it so special or many of you.

After Twenty-Five Years, (the longest serving owners in over five hundred years) we still get excited as we try to move The Exmoor White Horse Inn in a forward direction – So please feel free to comment and send us your feedback…it would be most welcome.

Warmest Regards,

Peter & Linda


Visit The Exmoor White Horse Inn 


Posted on August 6 , 2014 In What is Happening on Exmoor

Exmoor Bell Heather

Exmoor HeatherThere is an advancing purple hue across much of Exmoor at this time which I very much look forward to.  For a couple of months the Bell Heather’s magnetic colour advances over the drier stony ground.  The ‘Bog Heather’ prefers the damp peaty ground as it’s nickname suggests.  It’s flowers a lighter lilac and clustered together at the end of the stem. Of the several species of heather to be found on Exmoor these are the best known to me and I admire the contrast of colours when heather is alongside the golden gorse and rich green bracken.

Burning and grazing have been best known methods of keeping the heather in prime growth over the years.  It’s amazing how this plant can withstand the harshest of winter conditions.  Frost, snow and biting winds then rises from a brown carpet gradually to an olive green hue in May.  By early summer the Red Deer and Exmoor Ponies find the young shoots to graze and by August the massed blooms paint the moorland, hills and coast.  I like to travel from Dunkery to the Great Hangman area near Coombe Martin for some of the best views of sweeps of regal colour.

Whilst pleasing to the eye, heather is also sourced by bee-keepers locally and is a very satisfying way of buying honey with many outlets throughout the area.  Some being an ‘honesty box’ by the roadside.

As usual stopped off at The Exmoor White Horse Inn for a bite to eat and drink

Sherryl Woods    3 August 2014

Posted on July 8 , 2014 In What is Happening on Exmoor

Exmoors Native Foxgloves

At this time I look forward to Exmoor’s native Foxgloves.  Rising high in the hedgerows looking spectacular against bracken and beech.  Driving towards Exford there were some good examples to stop and photograph.

There is just a hint of colour in the hills where in August the heather will take on a purple hue.

I took the Porlock road out of Exford following on to the Hill Head Cross signpost at the cattle grid.  Heading for Cloutsham,  again many groups of Foxglove rising from the bracken.  Past the Dunkery walk parking area on the right and down the hill, stopping to park facing Rowbarrows below Dunkery Beacon.  On these hills a sighting of deer is more or less guaranteed and today a large group of hinds spread across above me.  Some lay in the sun and some grazed around and I spotted a couple of deer calves following Mum.

To the left closer to Dunkery Beacon were a herd of about 20 Exmoor ponies grazing with a foal in tow.  Spending some time just sitting watching the animals progress I was aware of no intrusive sounds at all and the occasional Skylark high above.  A walk down Sweetworthy Coombe from here is a favourite of mine which can take you for miles in several directions towards Dunkery or Horner Woods.  In an attempt to not disturb the animals I took a short hike then drove back towards The Exmoor White Horse Inn at Exford.

Many of the usual heathland birds around.  Young birds will have fledged by now to swell numbers.  Skylark, Winchat, Stonechat and Meadow Pippit in abundance.

In the Edgcott area before Exford on the road leading to Westermill Farm is a crooked turning at Silly Bridge where in the past, I have seen Dippers.  The remoteness and fast moving water here give the birds an ideal feeding and nesting area.  Despite watching and hoping for some time none to see, however, this is a pretty walk from Exford for another time taking in the area known as The Tunnels.

Sherryl Woods ………….6 July 2014

Posted on June 30 , 2014 In Exmoor White Horse Inn, Recipe of the Month

Carrot and Walnut cake

Scrumptious carrot cake




This cake is simple to make and delicious to eat. The walnuts are optional and can also be substituted for other nuts if you please.

By using white flour and ground brown sugar it creates a light and fluffy cake that can be easily adapted to be made dairy free.





100g grated carrot (75g if not making carrot frosting)

50g chopped walnuts

200ml milk

75ml sunflower/ vegetable oil

225g self raising plain flour

1 tsp baking powder

1tsp cinnamon

½ tsp nutmeg

110g Demerara sugar (ground into a fine powder in a blender)


Carrot and walnut frosting:

300g icing sugar

50g butter

25g grated carrot

10g of chopped walnuts



  1. Preheat the oven to 180 degrees c.
  2. Add 75g of the grated carrot and 40g of the chopped walnuts into a bowl followed by the other dry ingredients from the list.
  3. Slowly add the milk and oil stirring constantly to check for the right consistency (not to dry or wet).
  4. Now you have the cake mixture grease and flour your cake tin or prepare muffin cases.
  5. Pour the mixture into the tin/ cases and bake in the preheated oven for 40-45 minutes.
  6. Whilst the cake is baking make the frosting by mixing the butter and sugar followed by adding the carrot and walnut.
  7. Once the cake has completely cooled you can cut into halves and spread the frosting in the middle and on the top.