MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 30

Seventh V Vave
Durlston Country Park, Lighthouse Road, Swanage BH19 2JL
01929 421111
www.7eventhwave.com
I
t’s not just a case of enjoying Sunday lunch
ChefTip
from a clifftop overlooking Durlston Bay; it’s
the prospect of a full roast for £12.95 that
"Use only the very best of
seasonal produce. All our
sauces are made from scratch
using a range of fresh herbs
and spices to bring out the
full flavour of the dishes."
brings both walkers and foodies to Seventh
Wave. The meat rotates weekly between pork,
chicken, beef and lamb. As the name suggests,
the Seven Mile Menu focuses each month on a
local producer within a seven-mile radius, Phil
Samways of Langton Matravers in the case of the
shoulder of pork pictured.
The Three Horseshoes
Mill St, Burton Bradstock, Bridport DT6 4QZ
01308 897259
www.threehorseshoesburtonbradstock.co.uk
30
A
ccording to Head Chef and Landlord Jaap Schep, Sunday
lunch is the pride and joy of The Three Horseshoes Pub and
Kitchen, because it’s “a buzzy, busy period of people enjoying
a meal out with family and friends”. They use only the best meat from
Jurassic Coast Meats for their perfectly pink, slow-cooked sirloin of
beef. That said, the loin of pork, rump of lamb or the corn-fed chicken
supreme take some beating. All roasts are served with fresh seasonal
vegetables, braised red cabbage, cauliflower cheese, goose fat
roasties and lashings of piping hot gravy…not forgetting their amazing
Yorkshire puds.
ChefTip
Jaap recommends slow
cooking your beef overnight
for 10 hours at 54 degrees, for
the most succulent, melt-in-
the-mouth, pink-throughout
meat
The Halfvw ay Inn
Norden, Wareham, BH20 5DU
01929 480402
www.thehalfwayinnwareham.co.uk
T
his thatched 16th-century pub serves a roast every Sunday
with a selection of joints carved to order. All roasts are served
with homemade Yorkshire pudding, roast potatoes, fresh
vegetables and gravy. Choose from beef, pork, lamb or veggie nut
roast, and either roast turkey or chargrilled chicken breast served as a
roast dinner.
Lunch is served from midday until it runs out, as it does every time.
Beef lovers can savour 21-day aged topside, served pink, while there’s
much to get excited about too with English leg of lamb studded with
garlic and rosemary, or loin of pork with apple sauce, and sage and
onion stuffing.
www.menu-dorset.co.uk