The Dorset countryside provides the pub some of the best farmers to produce the greatest food.
The winter menus sees dishes such as pressed terrine of locally shot game appear to tease the tastebuds of guests alongside Scottish smoked salmon with pickled cucumber salad.
Beautiful braised feather blade of local farmed beef is also on offer as well as baked hake fillet and all served with salt roast new potatoes, champ and braised red cabbage.
Homemade puddings are a main stay, leaving diners hard pushed to choose between classics such as sticky toffee pudding, crème brulee, pavlova or white and dark chocolate cheesecake.
