MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 29

The Grosvenor
Arms
ChefTips
The Commons,
Shaftesbury SP7 8JA
01747 850580
www.grosvenorarms.co.uk
T
he Grosvenor Arms kitchen is run by
Exec Chef, Tom Blake, and Head Chef,
Tyler Barnes. Tom was Head Chef at
River Cottage and is famed for his network of
local West Country growers and producers.
He celebrates provenance and the seasons.
His menus reflect this: all locally sourced, all
traceable and, most importantly, utterly fabulous.
The Grosvenor Arms serves several roast
options: The Grosvenor Triple Roast with dry
aged top side of beef, chicken and slow roasted
"Our pork comes from Jim Baker’s organic Gloucester
Old Spot pigs at Orchard Farm in Wedmore, Somerset.
The pork belly is roasted overnight to make sure it is
very tender and tasty.
Yorkshire puddings - experiment with using lemon
juice as a seasoning – just a few drops can really
enhance f lavours but be careful, using the right
amount can take practice!”
belly pork; dry aged topside of beef with red wine gravy; Orchard Farm
pork belly with fennel & sea salt crackling; and roast free-range chicken,
lemon & thyme and salsa verde. All roasts are served with garlic and
herb roast potatoes, seasonal roasted vegetables, buttered greens,
root mash and Yorkshire pudding with lashings of gravy. Look out for
the cauliflower cheese with Bromham cauliflower and Wookey Hole
Cheddar, and the huge homemade Yorkshire puddings based on Head
Chef Tyler’s Nan’s recipe.
29
The Bridge
House
3 Prout Bridge,
Beaminster DT8 3AY
01308 862200
www.bridge-house.co.uk
B
eaminster’s Bridge House offers a fixed-
price Sunday lunch menu: one course
for £15, two courses for £20 and three
courses for £25.
ChefTips
Roast Potatoes
"Select a ‘dry’ potato like a Maris Piper. Don’t cut your
potatoes too small. Parboil them until nearly mashing stage,
rough them up in a colander, put them straight into hot duck
fat (watch out for spitting), and roast at 210-220°c until golden
brown. Drain the fat and sprinkle with sea salt and chopped
rosemary, then put back in the oven for 5 minutes to dry them
of excess oil."
Mains include the Roast of the Day, with
duck fat potatoes, Yorkshire pudding, gravy,
and a selection of vegetables. Supplied by S.J.
Norman, the roast draws on the delights of the
best-aged sirloin, lamb, free-range pork, and
free-range chicken. Reylands Potatoes take care
of the potatoes, delivering sacks of plump Maris
Pipers every week to be transformed into perfect
roasties. Find out how….
Meat
"Don’t overcook your meat and leave it to rest for a good
amount of time before carving and serving. Use the juices from
your roast to make your gravy."
Yorkshire Puddings
"Being a Northern boy, the Yorkshires have to be bang on
every time! You get a wow factor with a cracking Yorkie fol-
lowed up by proper gravy and tender well-cooked meat."
www.menu-dorset.co.uk