Tastes of the South West at the Queens Arms

THE Queens Arms at Corton Denham has launched a new menu, featuring selected produce from across the region, to mark the owners’ eighth anniversary at the helm.

Reflecting changing tastes and evolving approach to eating out, the menu is a collaboration between owners Gordon and Jeanette Reid, and new head chef, Steven Mesher.

Many of the dishes have been inspired by the abundance of fruit, vegetables and edible flowers grown in the pub’s kitchen garden, as well as Steven’s background working closely with fishmongers on the Dorset coast.

Brimming with seafood, steak, salads and sticky treats, with plenty of floral flourishes along the way, the new menu offers a range of small plates designed either as starters or to be shared with friends. Examples are seared scallops with brawn, lardo and sea vegetables, alongside globe artichoke with Winslade cheese, red pepper and aioli.

Main courses are served either “from the grill”, including rump of new season lamb with anchovy butter, fondant potato and rainbow chard, or “off the hook”, with dishes such as seared wild sea trout, gem, broad beans, peas and bacon.

Among the delicious salad choices is a delicate combination of Rosary ash goats cheese, roast peach, thyme and focaccia.

Gordon and Jeanette have now become the first landlords in the area to introduce an additional menu served from midday until 6pm, recognising a growing desire for casual dining options throughout the day. Humbly titled “breads and buns” the selection ranges from burgers to a croque monsieur made with Longman’s cheddar.

The home-grown theme continues in the puddings, with, for example, garden strawberry mess and basil meringue, fresh from the pub’s own plot.