Being a chef in an accoladed restaurant in Dorset I have an appreciation of the differences between levels of cooking; however recommended by my own chef to eat at the new inn I travelled down with two visiting friends to eat.
Upon arrival the pub was contemporary and very well recently refurbished, the drinks were excellently kept and excelled as a pub with a lovely atmosphere, albeit with the barman being somewhat distant (despite attempting conversation).
After having an electric candle lit for 'atmosphere' we were brought bread and place settings. The bread along with the food theme of the evening wasn't quite cooked through (with a hollow bakers tap on the bottom) resulting in a 'claggy' consistency.
Starters arrived and although under seasoned were very well presented and beautifully accompanied whilst also being seasonal and local.
However when the 2 portions of pork belly and the portion of turbot were served the disappointment couldn't be hidden despite the wanting for them to be brilliant. The pork belly crackling was the solitary excelling point for the pork dish, with the rest lacking in flavour and being extremely greasy :-(
The turbot as a dish of elements worked wonderfully, however the turbot wasn't cooked and ended up being solid, and dare I say stringy in places, as well as the skin being.....well elastic!
Dessert was offered apologetically in place of my turbot dish however with the table being disappointed we decided to leave.
In all fairness the bar manager was generally very attentive and cost was rectified on the uncooked food however it was very apparent that the emphasis was on serving drinks, with no check back done.
All in all a lovely pub in a lovely location but based on our experience was not worth the money not the 'best pub award' accolade.
A real shame.
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