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An ivy-clad pub in the Dorset countryside where fire does most of the serious work. The restored interior keeps its old-school bones while leaning into something quirkier, and the menu follows the same logic: open-fire cooking that runs from oyster mushroom skewers to pork belly with charred hispi. The Basque cheesecake has clearly read the zeitgeist, but nobody seems to mind. Wines are fairly priced, and the service doesn't take itself too seriously.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Oyster mushroom skewers
“Expect the likes of oyster mushroom skewers with wild garlic and gochujang, bavette with kale and romesco, or fire-licked pork belly with lightly charred hispi cabbage.”
Michelin Guide -
Bavette with kale and romesco
“Expect the likes of oyster mushroom skewers with wild garlic and gochujang, bavette with kale and romesco, or fire-licked pork belly with lightly charred hispi cabbage.”
Michelin Guide -
Fire-licked pork belly
“Expect the likes of oyster mushroom skewers with wild garlic and gochujang, bavette with kale and romesco, or fire-licked pork belly with lightly charred hispi cabbage.”
Michelin Guide -
Basque cheesecake
“To finish, the on-trend Basque cheesecake is a generous treat.”
Michelin Guide
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