Search The UK Restaurant Guide

Lord Poulett Arms Review

Enthusiastic hosts have done a grand job of renovating this old thatched hostelry (circa 1680), which now sports wooden floors, a mix of elegantly rustic chairs and antique tables, open fires and lots of gentrified trappings.

Local flavours also come through strongly in, say, cumin and apple-glazed pork belly with roasted beetroot and roasted polenta crushed potatoes or pan-roasted venison loin with parsnip purée, roasted root vegetables and braised red cabbage - although kitchen can also turn out roast monkfish with aloo palak and coriander raita.

Please Login or Register for free to read our full review on Lord Poulett Arms.