Where Our Food Comes From
When available we use local artisan producers for our meat & game. Whole venison is supplied to us by Donhead Hall, less than a mile away from the pub. Our chefs take great pride in using the whole animal by making stocks & consomme with the bones, slowly roasting the shoulders & shins and by making haggis with the offal. We have a local producer of Wessex Lowline beef (the original Aberdeen Angus) – a small rare breed beef cattle known for the quality of its meat. As well as the prime cuts we also use some of the more unusual cuts to create delicious dishes.
Our fish is delivered to us daily from Brixham & St Mawes markets, where our suppliers use day boats to fish Devon & Cornish waters.
As well as using a local supplier for the best of British vegtables we also recieve a weekly delivery from Rungis in Paris for the best of what the continent has to offer.
Due to our beautiful location in the Dorset Countryside we are very lucky to have fantastic local suppliers of grass fed meat. Geoff Roper at Wessex Lowlines supplies us with stunning beef from his farm in Stubhampton and Katie & Richard Jowett at Manor Farm Organics supply us with Organic lamb from their farm in Broadchalke.
Chris & Liz are delighted that the Forester has been awarded the prestigious and highly sought-after Michelin Bib Gourmand Award for serving Excellent quality food at reasonable prices.
Kitchen Times HIDDEN
|Thursday – Sunday||12:00pm – 2:00pm lunch time|
|Wednesday – Saturday||6:00pm – 8:30pm dinner time|