The Queen’s Arms

Almost everything on the menu at The Queen’s Arms is crafted in-house, from the nibbles at the bar through to the seasonal desserts.

Straddling the Dorset-Somerset border, the pub has a longstanding reputation for its use of homegrown ingredients. Yet, when Doune Mackenzie-Francis’ family took over in 2021, they worked with head chef Rich Townsend to take the homemade ethos up a notch. Now, if something can feasibly be made in The Queen’s Arms kitchen, it is – resulting in a menu of hyper-seasonal dishes.

Anything Rich and his team can’t craft themselves is sourced from quality local producers. The line-up includes Montgomery Cheddar in North Cadbury, vegetables, herbs and soft fruit from Doune and other individuals in the village, meat from Blackmore Vale butchers (and pork from Doune when available), and ice cream from Ecco Gelato in Sherborne.

Sample the quality ingredients in elevated pub dishes such as garlic and rosemary marinated lamb with caponata, courgette, black olives, basil and lamb sauce, or caramelised honey tart with poached garden plums and almond gelato.

Five bedrooms above the pub are individually decorated with handpicked antiques and fabrics from the likes of Colefax and Fowler. There are also three dog-friendly rooms in the Coach House and a family-friendly cottage (also dog friendly) with two bedrooms situated in the peaceful garden behind the pub.

Stay the night to explore the many surrounding walkways. Ramblers and cyclists can enjoy great food on the go via the pub’s excellent takeaway menu.

Trencherman’s tip

Guests should keep an eye out for Doune’s cookery classes, which take place in her own kitchen.