“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

     

    Beetroot Soup with a Dill and Black Cow Vodka Crème Fraîche £6.95 

     

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

     

    Confit Rabbit and Quail Terrine, Carrot Salad and Coriander Dressing £8.50

     

    Somerset Cider Soused Mackerel with a Hinton Wild Garlic, Potato and Spring Vegetable Salad £7

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

     

    Set White Lake Goats Curd with a Marinated New Season Vegetable Salad and Piccalilli Dressing £7

     

    Soft Poached Somerset Hen’s Egg, Black Pudding, Sprouting Broccoli and Pommery Mustard £7

     

    Potted Wild Boar, Slow Cooked in Somerset Pomona with Pickles and Toasts £8

     

    Mains

     

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

     

    Confit Crediton Duck Leg with Sweet and Sour Parsnips, Duck Fat Crouton and Thyme Jus £16.25

     

    Lyme Bay Fish and Wild Garlic Curry with Rice, Poppadoms and Sambals £16.50

    Our Chef recommends pairing this dish with a glass of San Miguel Lager (Half Pint £2.25, Pint £4.50)

     

    Spiced Celeriac Puree with Ras el Hanout Cauliflower, Local Duck Egg and Moroccan Spiced Oil  £15.50

     

    Somerset Hot Dog with Pickled Onion, Mustard and Chips £10.95

     

    Roasted “Sugar Pit” Beef Brisket with Boston Beans and Roasted Onion £17

     

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

     

    Skrei Cod Braised in Truffle Emulsion with Young Leeks, Chestnut Gnocchi and Mushrooms £20

     

    Char Grilled Somerset Sirloin Steak with Garlic Butters, Dorset Watercress and Chips, £25

      

    Desserts

     

    Dark Chocolate Brownie with White Liquorice Ice Cream and Candied Blood Orange £6.95

     

    Apricot Bavarois with Earl Grey Apricots, Pistachios and Apricot Sorbet £6.50

     

    Apple Crumble Tart with Caramel Custard Mousse and Apple Sorbet £6.95

     

    Blueberry and Yoghurt Sorbet Terrine with a Pumpkin and Sunflower Seed Granola £6.50

    Our Chef recommends pairing this dish with a Conker Gin and Fever Tree Tonic (£7)

     

    Somerset Ewe’s Curd and Ginger Cheesecake Cream, Poached Yorkshire Rhubarb and Almond Streusel £6

     

    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

     

    Nuns of Caen - Charles Martell (V, U.P)

     Full Fat Sheeps Milk Cheese, washed in Charles’ own vintage pear spirit. Charles also produces Stinking Bishop

     

    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

     

     

    Roasted Tomato Soup with Aged Balsamic

     

     

    Lord Poulett Fish in Cider Batter with Mushy Peas and Tartar Sauce

     

     

     Hinton Cassis and Champagne Jelly with Crème Brûlée Mousse and Spiced Shortbread

     

     

     

     

     

     

     

     

     

     

  • Dinner

     

    Starters

     

    Beetroot Soup with a Dill and Black Cow Vodka Crème Fraîche £6.95 

     

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

     

    Confit Rabbit and Quail Terrine, Carrot Salad and Coriander Dressing £8.50

     

    Somerset Cider Soused Mackerel with a Hinton Wild Garlic, Potato and Spring Vegetable Salad £7

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

     

    Set White Lake Goats Curd with a Marinated New Season Vegetable Salad and Piccalilli Dressing £7

     

    Soft Poached Somerset Hen’s Egg, Black Pudding, Sprouting Broccoli and Pommery Mustard £7

     

    Potted Wild Boar, Slow Cooked in Somerset Pomona with Pickles and Toasts £8

     

    Mains

     

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

     

    Confit Crediton Duck Leg with Sweet and Sour Parsnips, Duck Fat Crouton and Thyme Jus £16.25

     

    Lyme Bay Fish and Wild Garlic Curry with Rice, Poppadoms and Sambals £16.50

    Our Chef recommends pairing this dish with a glass of San Miguel Lager (Half Pint £2.25, Pint £4.50)

     

    Spiced Celeriac Puree with Ras el Hanout Cauliflower, Local Duck Egg and Moroccan Spiced Oil  £15.50

     

    Somerset Hot Dog with Pickled Onion, Mustard and Chips £10.95

     

    Roasted “Sugar Pit” Beef Brisket with Boston Beans and Roasted Onion £17

     

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

     

    Skrei Cod Braised in Truffle Emulsion with Young Leeks, Chestnut Gnocchi and Mushrooms £20

     

    Char Grilled Somerset Sirloin Steak with Garlic Butters, Dorset Watercress and Chips, £25

      

    Desserts

     

    Dark Chocolate Brownie with White Liquorice Ice Cream and Candied Blood Orange £6.95

     

    Apricot Bavarois with Earl Grey Apricots, Pistachios and Apricot Sorbet £6.50

     

    Apple Crumble Tart with Caramel Custard Mousse and Apple Sorbet £6.95

     

    Blueberry and Yoghurt Sorbet Terrine with a Pumpkin and Sunflower Seed Granola £6.50

    Our Chef recommends pairing this dish with a Conker Gin and Fever Tree Tonic (£7)

     

    Somerset Ewe’s Curd and Ginger Cheesecake Cream, Poached Yorkshire Rhubarb and Almond Streusel £6

     

    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

     

    Nuns of Caen - Charles Martell (V, U.P)

     Full Fat Sheeps Milk Cheese, washed in Charles’ own vintage pear spirit. Charles also produces Stinking Bishop

     

    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

     

     

  • Easter Sunday Lunch Menu

     

    3 courses for £25

     

      

    Starters

     

    Cream of Mushroom Soup with Homemade Bread

     

    Confit Rabbit Leg Wrapped in Crisp Pastry with a Coriander and Orange Salad  

     

    Cave Aged Cheddar, Radish and Rocket Salad with Salted Almonds

     

    Smoked Lyme Bay Mackerel with Cured Fennel, Grapefruit and Asparagus

     

     

    Mains

     

    Roast Rump and Braised Brisket of Somerset Beef, Yorkshire Pudding and Roast Vegetables

     

    Slow Roasted Mendip Lamb Shoulder, Roast Potatoes, Seasonal Vegetables and Gravy 

     

     Pan Seared Sea Bream with Locally Foraged Wild Garlic Risotto

     

    Grilled Somerset Halloumi, Pickled Spring Carrot and Lentil Salad and Pea Tendrils

     

     

    Desserts

     

    Chocolate Delice with Raspberry Sorbet

     

    Shortbread and Simnel Tart with Marzipan Ice Cream

     

    Rhubarb Bavarois with Ginger Chantilly, Rhubarb Sorbet and Brown Sugar Meringues

     

     Selection of West Country Cheeses, Lord Poulett Chutney and Biscuits

     

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  • Garden