“National Dining Pub of the Year 2009” - Good Pub Guide

“Delicious well prepared food & very good service too, keep fans coming back to this lovely old rural pub” - Hardens

“9/10 Food, 9/10 Service” - The Sunday Times

“Best Sunday Lunch in the West Country” – The Observer

  •  

    Lunch Menu

     

    Starters

     

    Cream of Mushroom Soup with Wild Garlic Oil £6.75 

     

    Lord Poulett Pub Platter £7.50, or £14.00 to share

     

    Poached Hen’s Egg with Grilled Black Pudding, Celeriac Puree and Red Cabbage Sauerkraut £7.00

     

    Cured Fjord Salmon with a Mini Caesar Salad and Salted Egg Yolk £8.00

    Our Chef recommends pairing this dish with a glass of Portuguese White Wine (Albarinho-Chardonnay £5.25)

     

    Tandoori Dusted Partridge with Sweet Potato, Apple and Yoghurt Dressing £7.50

     

    Confit Chicken Terrine with Pickled Walnuts and Local Iced Cider £8.00

     

     

    Mains

     

    Lord Poulett Fish in Cider Batter, Chips, Mushy Peas and Tartar Sauce  £15 

     

    Pan Roasted Creedy Carver Duck Breast with Pickled Lentils, Salsify and Mushroom Forestière £20.00

     

    Pan Roasted Cornish Brill with a Winter Squash, Smoked Bacon, Sweetcorn and Local Cider Succotash £20

     

    Somerset Pumpkin, Spaetzle and Cornish Gouda Gratin with Local Farm Salad £16.50

     

    Pork and Confit Duck Burger with Hoisin Glaze, Asian Coleslaw and Chips £15.00

     

    West Country Beef Shin Cottage Pie with Autumn Vegetables £16.50

    Our Chef recommends pairing this dish with a glass of Côtes Du Rhône (£5.25)

     

    Char Grilled West Country Fillet Steak with a Butcombe Rarebit Mushroom, Chips and Dorset Watercress £25.00

     

    Desserts

     

    Dark Chocolate and Hazelnut Brownie with Blackcurrant Sorbet £7.00

     

    Spiced Toffee Apple Bavarois £6.50

    Our Chef recommends pairing this dish with a glass of Burrow Hill Pomona (£3.35)

     

    Tahiti Vanilla Crème Brûlée with Almond Biscuits and Carmel Ice Cream £7.00

     

    Warm Double Cream Rice Pudding with Pear and Ginger Jam £6.50

     

    Apple and Cider Fritters, Caramel Sauce and Burrow Hill Pomona Ice Cream £6.95

     

    Affogato with Homemade Biscuit £4.50

    A scoop of vanilla ice cream with a double espresso to pour over the top. Why not add your favourite liqueur too? 

     

    Chef’s Homemade Ice Cream and Artisan Sorbet Selection - Please ask Staff for Today’s Flavours £6.75

     

    Artisan English Cheeses

     

    Three Cheeses (£7.25),  Four Cheeses (£8.95) All Served with South West biscuits, home made fruit chutney and apple

    or 

    The Lord Poulett Cheese Platter £13.50 (All our cheeses, spiced fruit jelly, biscuits, radish and a shot of Somerset Pomona)

     

     Renegade Monk - Feltham Farm, Sherborne (P)

    Somerset beer washed, veinless blue cheese - First produced in July 2017 this local cheesemaker’s first product to market has already been listed for the Great British Cheese Awards. 

     

    Montgomery’s Vintage - Manor Farm, South Cadbury (U.P)

    Traditional farmhouse cheddar, cloth wrapped and matured for 18 months. Chef says this is THE Somerset Cheddar

     

    Driftwood - White Lake Farm, Pylle (U.P, V)

    Soft, smooth goat’s cheese rolled in ash

     

    Vale of Camelot - Longman’s Dairy (U.P)

    Locally made Stilton, younger and less mature than others, resulting in a soft and creamy finish

     

    Isle of Wight Soft (U.P, V)

    Mould ripened Guernsey cow’s milk cheese, similar to a young Camembert

  • The Lord Poulett Arms

    Menu Du Jour

     

    2 course /  3 course

     £16.95 /  £19.95

     

     

     

    Cream of Mushroom Soup with Wild Garlic Oil

     

     

    West Country Beef Shin Cottage Pie with Autumn Vegetables 

     

     

     Blackberry Bavarois with Blackberry and Tarragon Syrup, Crumble Ice Cream and Brown Sugar Meringue

     

     

     

     

     

     

     

     

     

     

  • Dinner Menu

     

    Starters

     

    Cream of Mushroom Soup with Wild Garlic Oil £6.75 

     

    Lord Poulett Pub Platter £7.50, or £14.00 to share

     

    Poached Hen’s Egg with Grilled Black Pudding, Celeriac Puree and Red Cabbage Sauerkraut £7.00

     

    Cured Fjord Salmon with a Mini Caesar Salad and Salted Egg Yolk £8.00

    Our Chef recommends pairing this dish with a glass of Portuguese White Wine (Albarinho-Chardonnay £5.25)

     

    Tandoori Dusted Partridge with Sweet Potato, Apple and Yoghurt Dressing £7.50

     

    Confit Chicken Terrine with Pickled Walnuts and Local Iced Cider £8.00

     

     

    Mains

     

    Lord Poulett Fish in Cider Batter, Chips, Mushy Peas and Tartar Sauce  £15 

     

    Pan Roasted Creedy Carver Duck Breast with Pickled Lentils, Salsify and Mushroom Forestière £20.00

     

    Pan Roasted Cornish Brill with a Winter Squash, Smoked Bacon, Sweetcorn and Local Cider Succotash £20

     

    Somerset Pumpkin, Spaetzle and Cornish Gouda Gratin with Local Farm Salad £16.50

     

    Pork and Confit Duck Burger with Hoisin Glaze, Asian Coleslaw and Chips £15.00

     

    West Country Beef Shin Cottage Pie with Autumn Vegetables £16.50

    Our Chef recommends pairing this dish with a glass of Côtes Du Rhône (£5.25)

     

    Char Grilled West Country Fillet Steak with a Butcombe Rarebit Mushroom, Chips and Dorset Watercress £25.00

     

    Desserts

     

    Dark Chocolate and Hazelnut Brownie with Blackcurrant Sorbet £7.00

     

    Spiced Toffee Apple Bavarois £6.50

    Our Chef recommends pairing this dish with a glass of Burrow Hill Pomona (£3.35)

     

    Tahiti Vanilla Crème Brûlée with Almond Biscuits and Carmel Ice Cream £7.00

     

    Warm Double Cream Rice Pudding with Pear and Ginger Jam £6.50

     

    Apple and Cider Fritters, Caramel Sauce and Burrow Hill Pomona Ice Cream £6.95

     

    Affogato with Homemade Biscuit £4.50

    A scoop of vanilla ice cream with a double espresso to pour over the top. Why not add your favourite liqueur too? 

     

    Chef’s Homemade Ice Cream and Artisan Sorbet Selection - Please ask Staff for Today’s Flavours £6.75

     

    Artisan English Cheeses

     

    Three Cheeses (£7.25),  Four Cheeses (£8.95) All Served with South West biscuits, home made fruit chutney and apple

    or 

    The Lord Poulett Cheese Platter £13.50 (All our cheeses, spiced fruit jelly, biscuits, radish and a shot of Somerset Pomona)

     

     Renegade Monk - Feltham Farm, Sherborne (P)

    Somerset beer washed, veinless blue cheese - First produced in July 2017 this local cheesemaker’s first product to market has already been listed for the Great British Cheese Awards. 

     

    Montgomery’s Vintage - Manor Farm, South Cadbury (U.P)

    Traditional farmhouse cheddar, cloth wrapped and matured for 18 months. Chef says this is THE Somerset Cheddar

     

    Driftwood - White Lake Farm, Pylle (U.P, V)

    Soft, smooth goat’s cheese rolled in ash

     

    Vale of Camelot - Longman’s Dairy (U.P)

    Locally made Stilton, younger and less mature than others, resulting in a soft and creamy finish

     

    Isle of Wight Soft (U.P, V)

    Mould ripened Guernsey cow’s milk cheese, similar to a young Camembert

  • Sample Sunday Lunch Menu

     

    2 courses £19.50 or 3 courses for £25

     Children’s 2 courses for £9.75 or 3 courses for £12.50

     

    Starters

     

    Cream of Mushroom Soup, Chive Oil and Homemade Bread  

     

    Lyme Bay Fishcake, Preserved Lemon Mayonnaise and Mixed Leaf Salad

     

    Cured Duck Breast in Jerk Spices, Jerk Pepper Relish, Beets and Micro Coriander

     

    Lord Poulett Tomato and Basil Salad with Hinton Leaves and Goats Curd

     

    Mains

     

    Rump of Somerset Beef, Yorkshire Pudding and Hewood Farm Vegetables with Gravy

     

    Duo of West Country Pork with Apple Sauce, Locally Grown Vegetables and Roast Potatoes 

     

    Pan Roasted Fjord Salmon with Local Farm Sweetcorn Succotash

     

    Cauliflower, Cheddar Cheese and Fennel Pollen Croquettes with Pickled Beets and Hinton Leaves

     

    Desserts

     

    Chilled Banana Custard, Medjool Dates and Professor Ableforth’s Rumbullion Flavoured Ice Cream

     

    Cheesecake Cream with Caramelised Apples and Cassis Sorbet

     

    Blackberry Bavarois with Blackberry and Tarragon Syrup and Shortbread Streusel Ice Cream

     

     British Cheese Board, Lord Poulett Chutney and Biscuits

  • Lord Poulett Christmas Menu 2017

    Served between the 1st & 23rd December 

    Booking & pre-order essential

    2 Courses £27, 3 Courses £32.50

     

     

    Starters

    Cream of Cauliflower Soup with Toasted Hazelnuts and Thyme 

    Duck Egg and Cranberry Scotch Egg with Hinton Leaves and Lord Poulett Chutney 

    Cured Sea Trout with a Mini Caesar Salad and Cured Egg Yolk  

    White Lake Goats Curd with a Taste of Pumpkin, Candied Pecans and Winter Truffle 

     

    Mains

    Hinton Orchard Reared Bronze Turkey with all the Trimmings, Leg Hash, Cranberry Compote and Gravy

    Roasted Rump of Lamb with Lentil and Sweet Potato Forestière

    Pan Fried Fillet of Brill with a Smoked Salmon and Dill Spaetzle, Pickled Cucumber and Dill Pollen 

    Chestnut, Rosemary and Cheddar Croquettes, Sprout Choucroute and Pears 

     

    Desserts

    Eggnog Panna Cotta, Nutmeg Streusel and Festive Spiced Madeleines 

    Sticky Pumpkin and Ginger Pudding with Caramel Sauce and Vanilla Ice Cream 

    Bitter Chocolate Brownie with Orange and Vanilla Marmalade, Port Ice Cream 

    Selection of English Cheese, Chutney and Biscuits 

     

     

  •  

    BUBBLES AND BAUBLES 2017

     3 courses for £35 including welcome drink 

     

    On Arrival 

    Glass of Welcome Prosecco Cocktail and “Nibbles”  

     

     

    Starters

    Smoked Ham Hock Terrine with Pickled Walnuts and Piccalilli 

    Cured Sea Trout with a Mini Caesar Salad and Cured Egg Yolk  

    Somerset Goats Curd with Cox Apple, Winter Truffle and Heritage Beets 

     

     

    Mains

    Confit Creedy Carver Duck Leg with Maple Glazed Parsnips, Creamed Potatoes and Mulled Wine Jus 

    Chestnut, Rosemary and Cheddar Croquettes, Sprout Choux Croute and Pears

    Lyme Bay Hake Florentine 

    Pan Roasted Hake with New Potatoes, Spinach, Wild Mushrooms a Poached Egg and Parmesan Hollandaise 

     

     

    Desserts

    Christmas Dessert Platter 

     Festive Spiced Apple Bavarois with Shortbread, Apple Crisps and Iced Cider Sorbet 

    Selection of West Country Cheese, Chutney and Biscuits

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  • Garden