Muddy Stiletto names Dorset pubs among best roast dinners

The Acorn Inn in Evershot and The Three Horseshoes in Burton Bradstock have made the cut in the Muddy Stilettos guide to the Top 60 places to grab a Sunday lunch.

Richard Legg runs the Acorn Inn along with his wife Natalie and they are extremely proud to have been recognised in this way.

Rich and Nat have been running the Acorn for seven years (Image: Rich Legg)

He said: “It’s brilliant we have got an amazing team and getting any award or making any list just reflects how passionate our team is.”

The 16th century former coaching inn looks to use suppliers that are just on their doorstep with soup made from Blue Vinny cheese and, of course their roast sirloin sourced from the Jurassic Coast’s Fossil Farm.

The Acorn Inn use fresh and local produce for their roast dinners (Image: Acorn Inn)

“We use the finest produce that is locally sourced, we are surrounded by it,” Richard added.

“The beef is our standout, it just melts in your mouth, and we get it quite local to us.

Richard and Natalie have been at the Acorn Inn for 12 years, seven of those as managers and just ‘love it'.

Ana has worked her way up from commis chef to now run the kitchen at the Acorn Inn (Image: Acorn Inn)

Their chef, Ana Martins, has spent almost her entire career at the pub, starting out as a commis chef before rising to the rank of senior sous-chef and top dog in the kitchen.

She is proud of what her team does as they prepare all the food on site from fresh, including their own confit to roast the potatoes in.

She said: “We have very popular roast potatoes, it is the amount of fat we use, although it's not the healthiest it makes them so good.

“Our Yorkshire puddings are massive, they are as big as a hand, but my favourite is the roast parsnips that are glazed with ginger and honey.”

The Three Horseshoes has also made the list (Image: Google Earth)

The Three Horseshoes in Burton Bradstock is situated in a 300-year-old stone building along the Jurassic Coast.

Within walking distance of the coastal path and beach they offer burning log fires in winter or a sunny beer garden in summer.

Owner and Chef Jaap Schep, who runs the pub along with his wife Hannah, have won several awards over the years.

Jaap likes to ‘put his own award-winning twist’ into his recipes and likes to keep it simple and let the quality produce shine through.

Jaap and Hannah said: “We are proud to work with many local suppliers, forging partnerships with them to ensure the freshness and quality we require. Our menus reflect the local area and change regularly to ensure the seasonality of the produce.

“We make as much produce as possible in our kitchen, and the few things we cannot make ourselves we source from the very best local suppliers.

“Sunday Lunch is an institution we take very seriously. We take the best joints available from our fantastic meat supplier, Jurassic Coast Meats, and slow roast them overnight to ensure the most tasty and succulent meat possible.

"Accompanied by a range of fresh vegetables, braised red cabbage, cauliflower cheese, Yorkshire puddings and lashings of homemade gravy, we think they're hard to beat.”​