MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 25

W White Lion
1 W Allington, Bridport DT6 5BJ
01308 425165
www.whitelionbridport.co.uk
“
ChefTip
"Good gravy needs
to have lots of red
wine in it."
We always do roast beef
and it’s always striploin
from Balson’s Butchers,”
says owner Barbie. “We vary
the second choice – leg of
lamb, honey roasted pork belly,
or roasted chicken stuffed with
apricot, sausage and sage.
We plate everything up on a
nice big plate with a massive
Yorkshire pudding and a side of
cauliflower cheese and gravy.”
Sunday lunch is served from 12
to 4pm and comes in at £11-
£14. With this being a Palmers
Brewery pub, there’s also no
shortage of fine Dorset ale to
go with your roast.
25
Hotel Miramar
E. Overcliff Drive, Bournemouth BH1 3AL
01202 556581
miramar-bournemouth.com
B
ChefTip
"Seasoning is so important. We roast
our potatoes in very hot fat with a
Sundays. The reward is a choice of two types of meat, with a fish and
little herbs and garlic to add to the
vegetarian option, followed by homemade desserts for £21.75pp. According
taste. Likewise, with gravy, use meat
to Chef Chris Rackham, the secret of a good roast is to “buy the best quality meat
juices for intensity, and we add fresh
you can afford, and not to overcook it.” Hotel Miramar gets theirs from a Ringwood
herbs and garlic to our gravy for
added flavour."
butcher sourcing the best from across Hampshire, Dorset and Devon.
ook ahead for a spot at this roast, because the dining room is full on most
Kings Arms
2 Front St, Portesham, Weymouth DT3 4ET
01305 871342
www.kingsarmsportesham.co.uk
W
eymouth’s Kings Arms served a Sunday roast roasties, parsnips, seasonal vegetables, gravy and a
Pick from topside of beef from East horseradish, mustard, cranberry, and apple. As part of their
(£10.95) from 12 to "when they’re gone".
Shilvinghampton Farm just up the road, pork loin, chicken,
leg of lamb (£12.95), and a vegetarian option.
All roasts are plated, cooked to order and served with
Yorkie and always accompanied by sauces such as mint,
Sunday Sharers offer, guests can prebook a whole joint to
share among four or more and carve at the table or have the
chefs carve it in the kitchen before serving.
www.menu-dorset.co.uk