t
u
o
t
a
e
THE SANDFORD
An opportunity to enjoy some of the first warm weather of the year isn’t missed as
Robin Goodlad pops into this country pub for some outdoor eating
nder the expert eye of Jamie Perry since the end of
2014, The Sandford has expanded with a large decked
patio out front, and plans to continue growing with a
new restaurant at the back. It’s easy to see why the increase
in size is a logical step – The Sandford is a popular
destination for punters on their way to and from the
Purbecks, and the team cater for a crowd consisting of
locals and tourists alike, with consideration given to the
needs of both, in and out of season.
The menu is mostly gluten free, which will appeal to
many and caters for a growing market, yet those who
have no problem with gluten are unlikely to notice any
difference. I certainly didn’t – the food tasted fantastic.
U
The restaurant
In the rear garden is a pet’s corner, where chickens are kept
to provide not only eggs, but also a connection for visitors,
children in particular, of where food comes from. There’s
also a herb garden, and it is great to see a chef popping
out to pick a few herbs which end up on your table a few
moments later. The provenance doesn’t stop there – with
hand-dived scallops and bass from Portland, and fresh lamb
from Jamie’s brothers’ farm in Lytchett Matravers.
The food
On the menu, there are a selection of pub
classics, all served with pride and a mix of
new ideas. We tried the mini broccoli and
blue vinny soup, and also the mini wild
mushroom risotto with Parmesan crisp – a
lovely little combination of starts which
complemented each other perfectly. The
sesame and sweet chilli glazed rib of pork
was equally delicious.
For the main course, the family-reared
lamb had to be tried. It was served in
61
“The slow
braised
lamb shank
was both
hearty and
delicious”
the form of a slow braised shank with
ratatouille veg and roast potatoes. Hearty
and delicious. Other options on the menu
included whole sole, rib-eye steak, and,
when the weather allows them to be freshly
caught, bass and scallops.
For dessert, the sticky toffee pudding
with Purbeck Ice Cream was stunning, and
gluten-free as well. We would have tried
the chocolate and raspberry tart, if there
was any room left!
The drinks
There is a range of hand-pulled ales,
including Sharp’s Atlantic, and Hooky Gold, as well as a
fabulous wine list to choose from.
What's on the menu
Menu’s verdict
The Sandford is pushing forwards in other ways as well,
with a hog roast every Sunday, and also themed cuisine
evenings with highly experienced guest chefs to provide
true food authenticity. These events are definitely worth
looking out for.
Starters and light bites: £4 to £5.50
Pub classics: £16 for two main courses
Sunday menu main courses: £7.50 to £14
Opening hours: 11.30am to midnight Monday to Saturday
11.30am to 11.00pm Sunday
Bookings:
The Sandford Pub, Wareham Road, Sandford, Dorset, BH20 7AE
www.thesandfordpub.co.uk
01929 550800
www.menu-dorset.co.uk