MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 35

Lord Poulett
Arms
High St, Hinton Saint George,
TA17 8SE
01460 73149
T
he Sunday Times named the Lord Poulett
Arms one of Britain’s 100 best restaurants.
Partly on the basis, no doubt, of the three-
course set price Sunday lunch, with four options
per course. This always includes roast beef with
a choice of another roast, indulgent desserts,
and local cheeses to finish. Choose from rump of
Somerset beef, Yorkshire pudding and Hewood
Farm vegetables, or duo of West Country pork with
apple sauce, locally grown vegetables and roast
potatoes. As Head Chef Phil Verden confirms, the
gravy is made from 100% chicken stock, and the
spuds roasted “for as long as we dare” to give the
best crunch.
ChefTips
"Spend a little bit more on your Sunday meat and make friends
with your local butcher or farm shop. They might have a
different cut for you to try that suits any budget. We use Barret
Bros in Crewkerne. They are very knowledgeable, and family
run. Hinton Harvest in the village also produces the most
amazing chickens, turkeys and guinea fowl, and has a sausage
shed for the perfect sausage meat stuffing. Use local farm
shops for your vegetables, too. If it’s local and growing now, it’s
at its best."
"Slow cooked brisket is a lovely option to save money on, and
save time."
"Take time to make your own gravy. A well-reduced chicken
stock is all you need, and freezes very well too!"
"Cook your roast potatoes in boiling salted water, just until
they are starting to break up, then leave the drained potatoes
in the fridge overnight to dry up the edges, this will make them
extra crispy."
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"Swap your oil for beef fat, it’s a treat in moderation, but
very tasty!"
"Cook your roast joint on a be