The Queen’s Arms

Since Doune Mackenzie-Francis and her family took over The Queen’s Arms in 2021, they’ve worked with head chef Rich Townsend to build menus based around a simple philosophy: celebrate seasonal British ingredients and make as much as possible from scratch.

It’s an approach that extends from bar snacks through to desserts. Ingredients that aren’t grown in-house are sourced from trusted local suppliers, including vegetables, herbs and fruit grown in the village, meat from Blackmore Vale butchers and ice cream from nearby Sherborne.

The kitchen’s quiet confidence shines through in dishes such as Cornish sea bream crudo with blood orange, Nocellara olives, tarragon and saffron oil; chicken and tarragon ravioli with New Forest asparagus and wild mushrooms; and caramelised honey tart with garden plum jam and roasted almond gelato.

Recent refurbishments have introduced cosier, more intimate spaces for both drinking and dining, while private rooms and comfortable bedrooms make The Queen’s Arms an appealing destination for an overnight stay.