Culm Valley Inn

08/06/2026

A huge thank you to everyone who entered our pizza giveaway! 🙌

And the winner is …….. Sam Evans 🎉. We will DM you and you can then contact us direct.

Thanks for all the support, we look forward to seeing you at the Culm Valley Inn soon! 🍽️

05/06/2026

Our spectacular seafood platter featuring half a lobster, king prawns, mussels, sea bass, megrim, and scallops, served with sautéed new potatoes and seasonal vegetables.

📍 Join us at the Culm Valley Inn and enjoy a true taste of the sea.

05/06/2026

🧹 CLEANER REQUIRED 🧹

The Culm Valley Inn, Culmstock is looking for a reliable cleaner to join our team.

📞 Call 07887 766020 for more information or to apply.

Please share with anyone who may be interested, thanks!

04/06/2026

Who's getting on the mic? 🎶

📍 Culm Valley Inn

02/06/2026

Join us for our popular Burger Night tomorrow and leave the cooking behind. 🍔🍺

📍 Culm Valley Inn, Culmstock

02/06/2026

We are aware there was a temporary issue involving a duplicate version of our pizza giveaway post.

This has now been resolved and our Page access has been secured.

Please note:

The original pizza giveaway post is genuine and still active

We will NOT ask for payment, bank details, or passwords.

We will NOT message anyone asking them to click links to claim prizes.

Winner will only be announced on this official Page.

If you receive any suspicious messages, please ignore and report them.

01/06/2026

WIN A PIZZA EACH FOR 2 PEOPLE
Tuck in to a delicious home-made pizza on us

To enter:
• Like this post
• Follow our page
• Tag a friend

Closes: 2.00PM, Saturday 6th June 2026
UK only | 18+

Winner announced in the comments on this post



We will NEVER ask for bank details or payment. Please ignore fake accounts.

Full T&Cs in comments
This giveaway is not affiliated with Instagram or Facebook

29/05/2026

28/05/2026

Ever wondered what goes into a truly elite steak? It all starts on our owner’s local farm. 🌾👇

Our home-grown beef is cut out of its vacuum-sealed bags after 30 days of wet-ageing. During this first month, natural enzymes tenderise the meat perfectly without losing a drop of moisture.

But we don't stop there.

Phase two is 30 days in the dry-ageing fridge, where controlled airflow and humidity create that incredible, concentrated, nutty flavour profile.

From local fields to a 60-day combination ageing process, we take no shortcuts to bring you the ultimate steak experience at the Culm Valley Inn. 🔥

27/05/2026

Tonight’s cooking? Consider it taken care of 🍔🍺