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| Aberdeen Angus Fillet Steak with Thyme & Tomato |
Our Head Chef is Robin Davies. At the start of his career, Robin was the Mouton-Cadet Apprentice of the Year, completing
his training at The Ritz in Paris. Robin joined us at our highly successful restaurant, The Old Coach House, in 2002.
He came from Bono's Clarence Hotel in Dublin; prior to that he was Executive Head Chef for Lord Rothschild at Waddesdon Manor.
Robin's guiding hand is our most valuable asset, he brings a wealth of experience and expertise to the brigade at The Fiddleford
Inn and his love of good food, together with his good humour and pleasant disposition, infuse his trainees with the same passion
and commitment he has shown throughout his career. Robin maintains a firm basis of classic English country cooking with
some traditional French influences to be found in many of his dishes. We favour traditional country recipes, concentrating
on quality and flavour from the very best ingredients. We always have at least three vegetarian main courses to choose
from. You can enjoy the traditional atmosphere of the the Manor Restaurant or the more relaxed surroundings of
the Music Room and The Country Bar. Reservations for the Manor Restaurant are always advisable, particularly at week
ends. The Music Room will also accept bookings for busy sessions.
Robin is joined in the kitchen by a strong team. Our Sous Chefs are Sally Court, Clare Kelly, and
the landlady herself, Liz Neilson, who specialises in vegetarian food. Our Commis Chefs are Kealey Lee and Eve Robertson.
The whole team care passionately about food and want you to enjoy your time with us!
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| Magnificent Cheeseboard |
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| The Manor Restaurant |
The food
we serve:
We support local producers
and growers who share
our determination to provide first class quality food, free from artificial additives, preservatives and genetically modified
material. We recognise the importance of maintaining the local
economy and much prefer to make all our purchases within a thirty mile radius of the inn. All our meat
comes from traceable herds and is West country farm-reared and organic where possible. . We buy our delicious Free Range Eggs from Cashmoor House, Dorset and we use organic whole milk and double cream from Manor Farm, Godmanstone, Dorchester, Dorset. We use Dorset
Dry Cure bacon and our sausages are hand made to a unique Fiddleford recipe which includes the local specialities of apple,
cider and pork - they are a real treat with mashed potato and onion gravy! We buy fresh fish from the
daily landing lists in Brixham, Plymouth, Looe, Newlyn, Lyme Bay and West Bay.
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Wine
& Real Ales:
We have an extensive wine list which is perfectly matched to our delicious menu
options. We believe we have wines to suit all pockets and all tastes but we are always looking for new additions
to the cellar! Real Ale is an important part of every country bar and our cellar man takes great pride in
the quality of his cask ale. We choose our ales with great care - we have had to endure
extensive tasting sessions - and we have a good selection for your enjoyment. We regularly feature Guest Ales from the
smaller, local brewers, including The Dorset Brewing Company, The Hidden Brewery and The Hop Back Brewery. These beers
rejoice in such wonderful names as Crop Circle, Summer Lightening, Chesil, Ammonite and Hidden Potential!
This month we will be featuring "Piddle Ale" made at The Piddle Micro brewery in Piddletrenthide. We also enjoy
a marvelous local Cider, "Cider by Rosie" from Winterborne Houghton - it has a most relaxing effect on the knees. . .
Our Front
of House Managers are Georgina Jenkins and Edward Maynard and our Restaurant Manager is Jess Hewitt. They head our
team of hard-working staff who aim to make sure you have an enjoyable time with us. We love to get to know our customers
and enjoy seeing them having a good time!
Our traditional Sunday Luncheon is extremely popular with locals and visitors alike. Every Sunday
we roast Local Leg of Pork, Leg of Lamb and Chicken together with Topside of West Country Beef. Prices begin at
£7.95 for Roast Pork.
The menu changes daily to reflect quality and seasonal availability but always includes some firm country
favourites like Steak & Pie and Lamb & Mint Suet Pudding. You can also choose fresh fish and shell fish
from the Cornish and Dorset coasts or enjoy one of several of our vegetarian options. Don't be afraid to
tell us if you have any special dietary requirements, we are happy to cater for gluten or dairy free diners.
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Christmas 2008
We are now booking for our Christmas Events.
Christmas Party Luncheon (1-24 December)
2 courses £12.95, 3 courses £17.94
Christmas Party Dinner (1-24 December)
3 courses £21
Christmas Day Lunch
5 courses £60
Boxing Day Lunch
2 courses £20, 3 courses £25
New Year's Eve Dinner
7 courses £49.50
Pre-booking required for all meals, please ask for a booking form.
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Do you have any questions? Send us an e-mail at:
fiddinn@hotmail.co.uk
Fiddleford Inn * 01258 472489 * On the A357
between Blandford and Sturminster Newton
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