“National Dining Pub of the Year” - 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 

     

    Starters

     

    Courgette and Dill Soup with Parmesan Croutons £6.50 

     

    Lord Poulett Pub Platter £7, or £13.50 to share

     

    Confit Duck Terrine with Pink Grapefruit and Endive £8

     

    Lyme Bay Mackerel in a Somerset Cider Escabeche with a Radish Tartar and Cider Crème Fraîche £7

    Our Chef recommends pairing this dish with a glass of La Gitana Manzanilla - Dry Sherry (70ml £3.95)

     

    Balsamic Braised Pig Cheek with Black Pudding, Apple Puree and a Dorset Watercress Salad £8

     

    Chef’s Asparagus Dish of the Day  -  Using Asparagus from New Cross Farm, South Petherton 

     

    Burton Bradstock Trout Rillettes with Pea Shoots, Radish and Mustard Dressing £7

     

    Mains

     

    Lord Poulett Fish in Cider Batter, Chips, Mushy Peas and Tartar Sauce  £14.75 

     

    Butter Roasted Poussin with Jersey Royal Potatoes, Petit Pois and Local Chorizo £17

     

    Pan Seared Salmon with Smoked Salmon Kedgeree Fritters, Cauliflower and Nasturtium Pesto £20

    Our Chef recommends pairing this dish with a glass of Sauvignon Blanc (175ml - £6)

     

    Horseradish Spaetzle, Pickled Beetroot Puree, Fried Duck Egg and Summer Leaves £15

     

    Korean Spiced Pork Burger, Fennel Kimchi, Asian Mayonnaise and Chips £14

     

    Roast Rump of Mendip Lamb with Ratatouille Vegetables, Basil Bread and Butter Pudding, Roasted Shallot and Lamb Jus £19

     

    Applewood Smoked Pork Fillet with a Haddock Fishcake, Confit Carrot and Spring Peas £17

     

    Char Grilled Somerset Sirloin Steak with Salsa Verde, Chips and a Local Farm Salad £22.50

      

    Desserts

     

    Chocolate and Raspberry Delice with Raspberry Sorbet £7

     

    Wild Elderflower Jelly with Lychee Sorbet and a Vanilla Sugar Biscuit £6.50

     

    Iced Cider Tiramisu £6.50

     

    New Cross Farm Gooseberry Syllabub with Ginger Snap Biscuits £6.50

     

    Lord Poulett Lemon Meringue “Pie” £6.50

    Our Chef recommends pairing this dish with a glass of Muscat Beaumes de Venise Dessert Wine

     

    Chef’s Homemade Ice Cream and Artisan Sorbet Selection - Please ask Staff for Today’s Flavours £6

     

    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 £11.50 (All our cheeses, spiced fruit jelly, biscuits, radish and a shot of Somerset Pomona)

     

     Tunworth - Hampshire Cheeses (P)

    Tunworth is an ode to Camembert, but the taste is unique, cleaner and smoother

     

    Goddess - Alex James (P, V)

    Semi-soft cheese with a rind washed with Somerset Cider Brandy. Silky, golden and creamy

     

    Keens - Moorhayes Farm (U.P)

    Matured for 12 months, this is a most traditional cheddar

     

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

    Longman’s own blue cheese, made to their own recipe. Younger and less mature than others, resulting in a soft and creamy finish

     

  • The Lord Poulett Arms

    Menu Du Jour

     

    2 course /  3 course

     £15.95 /  £18.95

     

     

     

     Courgette and Dill Soup with Parmesan Croutons

     

     Butter Roasted Poussin with Jersey Royal Potatoes, Petit Pois and Local Chorizo

     

     Wild Elderflower Jelly with Lychee Sorbet and a Vanilla Sugar Biscuit

     

     

     

     

     

     

     

     

     

     

  • Dinner

     

    Starters

     

    Courgette and Dill Soup with Parmesan Croutons £6.50 

     

    Lord Poulett Pub Platter £7, or £13.50 to share

     

    Confit Duck Terrine with Pink Grapefruit and Endive £8

     

    Lyme Bay Mackerel in a Somerset Cider Escabeche with a Radish Tartar and Cider Crème Fraîche £7

    Our Chef recommends pairing this dish with a glass of La Gitana Manzanilla - Dry Sherry (70ml £3.95)

     

    Balsamic Braised Pig Cheek with Black Pudding, Apple Puree and a Dorset Watercress Salad £8

     

    Chef’s Asparagus Dish of the Day  -  Using Asparagus from New Cross Farm, South Petherton 

     

    Burton Bradstock Trout Rillettes with Pea Shoots, Radish and Mustard Dressing £7

     

    Mains

     

    Lord Poulett Fish in Cider Batter, Chips, Mushy Peas and Tartar Sauce  £14.75 

     

    Butter Roasted Poussin with Jersey Royal Potatoes, Petit Pois and Local Chorizo £17

     

    Pan Seared Salmon with Smoked Salmon Kedgeree Fritters, Cauliflower and Nasturtium Pesto £20

    Our Chef recommends pairing this dish with a glass of Sauvignon Blanc (175ml - £6)

     

    Horseradish Spaetzle, Pickled Beetroot Puree, Fried Duck Egg and Summer Leaves £15

     

    Korean Spiced Pork Burger, Fennel Kimchi, Asian Mayonnaise and Chips £14

     

    Roast Rump of Mendip Lamb with Ratatouille Vegetables, Basil Bread and Butter Pudding, Roasted Shallot and Lamb Jus £19

     

    Applewood Smoked Pork Fillet with a Haddock Fishcake, Confit Carrot and Spring Peas £17

     

    Char Grilled Somerset Sirloin Steak with Salsa Verde, Chips and a Local Farm Salad £22.50

      

    Desserts

     

    Chocolate and Raspberry Delice with Raspberry Sorbet £7

     

    Wild Elderflower Jelly with Lychee Sorbet and a Vanilla Sugar Biscuit £6.50

     

    Iced Cider Tiramisu £6.50

     

    New Cross Farm Gooseberry Syllabub with Ginger Snap Biscuits £6.50

     

    Lord Poulett Lemon Meringue “Pie” £6.50

    Our Chef recommends pairing this dish with a glass of Muscat Beaumes de Venise Dessert Wine

     

    Chef’s Homemade Ice Cream and Artisan Sorbet Selection - Please ask Staff for Today’s Flavours £6

     

    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 £11.50 (All our cheeses, spiced fruit jelly, biscuits, radish and a shot of Somerset Pomona)

     

     Tunworth - Hampshire Cheeses (P)

    Tunworth is an ode to Camembert, but the taste is unique, cleaner and smoother

     

    Goddess - Alex James (P, V)

    Semi-soft cheese with a rind washed with Somerset Cider Brandy. Silky, golden and creamy

     

    Keens - Moorhayes Farm (U.P)

    Matured for 12 months, this is a most traditional cheddar

     

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

    Longman’s own blue cheese, made to their own recipe. Younger and less mature than others, resulting in a soft and creamy finish

     

  • Sample Sunday

    Lunch Menu  

     

    2 courses £18.50 or 3 courses for £23

     

    Children’s 2 courses for £9.25 or 3 courses for £11.50

     

     

    Starters 

     

     Cream of Cauliflower Soup, Wookey Hole Croutons

     

    Potted Pork and Balsamic Terrine, Pear Puree and Breakfast Radish

     

    Smoked Lyme Bay Mackerel, Pickled Cucumber and Watercress

     

    Lord Poulett Salad, Apple Beetroot and Ogle Shield Croutes

     

      

    Mains 

     

    Roast Rump of Somerset Beef, Yorkshire Pudding with Seasonal Vegetables and Gravy

     

    Slow Cooked Lamb Shoulder, Roasted Potatoes, Local Vegetables, and Redcurrant Jelly 

     

    Seared Scottish Salmon, Tenderstem Broccoli, Crushed Potatoes and Lemon Butter

     

    Fava Bean Chilli, Mashed Potatoes and Soured Cream

     

     

    Desserts 

     

    Warm Sticky Toffee Pudding, Butterscotch Sauce and Vanilla Ice Cream

     

    Iced Peach Parfait, Apple and Gooseberry Compote, Crème Fraîche Foam, Pistachio Streusel

     

    Swiss Meringue with Prosecco Poached Clementine, Vanilla Cream, Passion Fruit Sorbet

     

     Selection of West Country Cheese, Chutney and Biscuits

     

     

  • Fathers’ Day Menu

     

    3 Courses for £25

     

     

    Starters

     

    Courgette and Dill Soup and Homemade Bread  

     

    Smoked Trout and Pickled Lentils with Granny Smith Apple and Cider Syrup

     

    Lord Poulett Summer Salad with Organic Leaves, Cave Aged Cheddar, Salted Almonds and Celeriac

     

    Confit Guinea Fowl Leg with a Grapefruit, Avocado and Watercress Salad  

     

     

    Mains

     

    Roast Rump of Somerset Beef, Yorkshire Pudding and Local Vegetables with Gravy

     

    Duo of Pork with Apple Sauce, Farm Vegetables and Roast Potatoes 

     

    Pan Roasted Fillets of Sea Bream with a Pea and Jersey Royal Succotash  

     

    Spelt Spaetzle and Blue Vinny Gratin with a Watercress Salad

     

     

    Desserts

     

    Pumpkin and Ginger Sticky Toffee Pudding with Butterscotch Sauce

     

    Lemon Posset with Raspberries

     

    New Cross Farm Gooseberry Compote with Cheesecake Cream and Streusel 

     

     British Cheese Board, Lord Poulett Chutney and Biscuits

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  • Garden