MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 41
Nevv Inn Cerne Abbas
14 Long Street, Cerne Abbas,
Dorset DT2 7JF
0044 1300 341274
thenewinncerneabbas.co.uk
A
warded County Dining Pub of the Year in
The Good Pub Guide, New Inn Landlords
Julian and Annette pride themselves
on offering outstanding roasts in their 16th
Century inn like a traditional sirloin of beef from
Fossil Farms. They have a rotating game dish
alongside their regular roasts – venison loin from
ChefTips
"Add some colour with squashes, red cabbage
Seasonal spices like cumin and fennel seeds to make veg
more exciting
Its convenient to roast and serve meat off the bone but
always add the bones to the roasting tray for flavour
We start making our gravy on a Thursday and is on the
simmer right through to Sunday lunchtime to make it
stand out"
Dogbury farm, whole pheasants supplied by the
local shoots. The veg is similarly seasonal with
squashes, pan fried kale, cavolo nero or celeriac
all taking supporting roles on the plate.
Thimble Inn
14 High Street
Piddlehinton
Dorchester
Dorset DT2 7TD
01300 348 270
www.thimbleinn.co.uk
T
41
ChefTips
Meat
"Our beef is cooked overnight at 50°C to get a perfect
medium-rare joint. (Although you need a sous vide cooker
or temperature control oven.)"
Gravy
he Thimble Inn might date back to the
18th Century but its chefs use the latest
techniques to deliver a traditional roast.
Low temperature overnight cooking of their beef
using a special temperature control oven ensures
a perfect medium-rare joint is served every
Sunday without fail. It's accompanied by all the
trimmings which, like the meat, are
locally sourced.
This elegant but cosy pub lies in the pretty
village of Piddlehinton. There's some great
walking around the pub, just make sure the
"Start making it early in the weekend, and it starts with
beef marrow bones which give the final gravy lots of
flavour and texture."
Roasties
"Parboil for 10 minutes with lots of salt, roast them in
preheated duck fat, olive oil + butter (omit the duck fat if
you are cooking for vegetarians) – this gives the
spuds flavour and colour, and the olive oil stops the
butter burning "
route leads you back to the fitting
reward of a roast dinner in The
Thimble afterwards.
www.menu-dorset.co.uk