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