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.

The Forester Food - Cold Smoked Donhead Hall Venison Loin 03

Awards

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.

Michelin Bib Gourmand 2019

Kitchen Times

Tue – Sat12 – 2 & 7 – 9pm
Sun12 – 2pm

Others Say

The Forester in Donhead St Andrew - Others Say

“The pub has a well-deserved Bib Gourmand – it fits perfectly with the criteria of serving excellent food at reasonable prices.”

Charles Campion
TV Chef, Food Writer, Restaurateur & Fishmonger.

More …

“It’s the kind of place that plays a conscientious part in its community, with regional meats & fresh produce proudly to the fore.  Carpaccio of locally farmed beef fillet is of melting buttery tenderness, dressed with finely grated Parmesan, slithered raddish & watercress, while mains run the rule over plenty of fine fish, such as crisp skinned sea bass, with a block of anna potatoes & a fricassee of asparagus & girolles, or prehaps rose veal chop with cavolo nero, sage butter & chips.  Desserts showcase lots of fruit, including roast figs with masala ice cream or wine poached pear & blue cheese tart.  An inspired choice of wines including a good range by the glass.”

The Good Food Guide

The Forester Food - Beef Burger 01 The Forester Food – Beef Burger

The Forester Christmas Advert
Michelin Guide