“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

     

    Starters

     

    Cream of Mushroom Soup with Spring Truffle and Mascarpone  £7 

     

    Lord Poulett Pub Platter £7.50, or £14 to share

     

    Sutton Bingham Trout Rilettes, Dill Croutes and Butter Radish £8

     

    Dorset Watercress and Orange Salad with Heritage Beets, Westcombe Ricotta and Toasted Pine Nuts  £7

     

    Smoked Ham Hock Terrine with Celeriac and Apple £8

    Our Chef recommends pairing this dish with a glass of cider - Orchard Pig (£3.65/£1.85)

     

    Chef’s Asparagus Dish of the Day- Using Asparagus from New Cross Farm, South Petheron £7.50

     

     

    Mains

     

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

     

    Grilled Fillets of Cornish Mackerel, Bombay Jersey Royals, Curry Butter and Hinton Leaves £17

     

    Confit Devon Duck Leg, Creamed Potatoes, Marinated Red Cabbage, Sesame Bok Choi and Star Anise Jus £17.50

    Our Chef recommends pairing this dish with a glass of Romanian Pinot Noir (£5.25)

     

    Hinton Wild Garlic Pesto, Potato Gnocchi, Spring Vegetables, Salt Baked Beets and Somerset Feta £16.50

     

    West Country Beef Burger with Streaky Bacon, Cornish Gouda, Pickles and Chips £15.50

     

    Roast Mendip Lamb Rump, Oven Dried Heritage Tomatoes, Houmous, Sprouting Broccoli and Almond Dukkah £20

     

    Grilled Fillet of West Country Beef, Chips, Grilled Shallot and Chimichurri Dressing  £26.50

     

     

    Desserts

     

    Blackcurrant Jelly with Cheesecake Cream, Shortbread and Sorbet £6.50

    Our Chef recommends pairing this dish with a glass of Kir Royale (£5.25)

     

    “Smores” Bitter Chocolate Delice £7.50

     

     Lemon Thyme Crème Brûlée with Lemon Curd Ice Cream £7.50

     

    New Cross Farm Rhubarb and Brown Sugar Meringue Eton Mess £6.50

     

    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)

     

     Ogleshield - Manor Farm, South Cadbury (U.P)

    A brine washed cheese from North Somerset. 100% Jersey milk. Gentle but complex flavour 

     

    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

     

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

    Made near Shepton Mallet, Rachel is an unusual semi-hard goats milk cheese. Washed in brine for a rich, nutty flavour

     

    Cornish Blue - Cornish Cheese Company, Bodmin (U.P)

    A truly artisan handmade cheese. Designed to be eaten young, this cheese is dry salted before being matured for 12 weeks

     

    Quicke’s Oak Smoked Cheddar - Home Farm, Newton St Cyres (P, V)

    Quicke’s have been making Cheddar for 450 years! The cheddar is matured slowly in cloth for 15 months then smoked over oak for 3-4 hours

  • The Lord Poulett Arms

    Menu Du Jour

     

     2 courses £16.95, 3 courses £19.95

     

     

    Cream of Mushroom Soup with Spring Truffle and Mascarpone

     

     

    Grilled Fillets of Cornish Mackerel, Bombay Jersey Royals, Curry Butter and Hinton Leaves

     

     

    New Cross Farm Rhubarb and Brown Sugar Meringue Eton Mess

     

     

     

     

     

     

     

     

     

     

     

  •  

    Dinner

     

    Starters

     

    Cream of Mushroom Soup with Spring Truffle and Mascarpone  £7 

     

    Lord Poulett Pub Platter £7.50, or £14 to share

     

    Sutton Bingham Trout Rilettes, Dill Croutes and Butter Radish £8

     

    Dorset Watercress and Orange Salad with Heritage Beets, Westcombe Ricotta and Toasted Pine Nuts  £7

     

    Smoked Ham Hock Terrine with Celeriac and Apple £8

    Our Chef recommends pairing this dish with a glass of cider - Orchard Pig (£3.65/£1.85)

     

    Chef’s Asparagus Dish of the Day- Using Asparagus from New Cross Farm, South Petheron £7.50

     

     

    Mains

     

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

     

    Grilled Fillets of Cornish Mackerel, Bombay Jersey Royals, Curry Butter and Hinton Leaves £17

     

    Confit Devon Duck Leg, Creamed Potatoes, Marinated Red Cabbage, Sesame Bok Choi and Star Anise Jus £17.50

    Our Chef recommends pairing this dish with a glass of Romanian Pinot Noir (£5.25)

     

    Hinton Wild Garlic Pesto, Potato Gnocchi, Spring Vegetables, Salt Baked Beets and Somerset Feta £16.50

     

    West Country Beef Burger with Streaky Bacon, Cornish Gouda, Pickles and Chips £15.50

     

    Roast Mendip Lamb Rump, Oven Dried Heritage Tomatoes, Houmous, Sprouting Broccoli and Almond Dukkah £20

     

    Grilled Fillet of West Country Beef, Chips, Grilled Shallot and Chimichurri Dressing  £26.50

     

     

    Desserts

     

    Blackcurrant Jelly with Cheesecake Cream, Shortbread and Sorbet £6.50

    Our Chef recommends pairing this dish with a glass of Kir Royale (£5.25)

     

    “Smores” Bitter Chocolate Delice £7.50

     

     Lemon Thyme Crème Brûlée with Lemon Curd Ice Cream £7.50

     

    New Cross Farm Rhubarb and Brown Sugar Meringue Eton Mess £6.50

     

    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)

     

     Ogleshield - Manor Farm, South Cadbury (U.P)

    A brine washed cheese from North Somerset. 100% Jersey milk. Gentle but complex flavour 

     

    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

     

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

    Made near Shepton Mallet, Rachel is an unusual semi-hard goats milk cheese. Washed in brine for a rich, nutty flavour

     

    Cornish Blue - Cornish Cheese Company, Bodmin (U.P)

    A truly artisan handmade cheese. Designed to be eaten young, this cheese is dry salted before being matured for 12 weeks

     

    Quicke’s Oak Smoked Cheddar - Home Farm, Newton St Cyres (P, V)

    Quicke’s have been making Cheddar for 450 years! The cheddar is matured slowly in cloth for 15 months then smoked over oak for 3-4 hours

  • 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

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  • Garden