The Acorn Inn

Classic flirts with contemporary at this idyllic Dorset inn

Sipping an ale next to the wood-burning fire at this historic coaching inn, you could easily be in any of the past five centuries. The honey-coloured stone building is featured in Thomas Hardy’s Tess of the d’Urbervilles, and its numerous owners over the half-millennia since have done an impressive job of preserving the oak-panelled walls, wooden beams and flagstone floors that inspired the author.

While The Acorn revels in its traditional charm and character, a string of awards and an innovative kitchen team demonstrate that this village pub is bang-up-to-date when it comes to dining. Head chef Robert Ndungu makes the most of his rural setting and calls on Dorset’s world-class producers to keep his menus local and seasonal. Depending on the time of year, hero ingredients range from Jurassic Coast fish and heritage tomatoes to local game and Dorset lamb.

For special occasions, the à la carte bill offers refined dishes such as twice baked crab and Cornish Yarg soufflé, and pan-roasted pork loin with black pudding and apple hash. Popping by post-walk for a drink and a bite to eat? A relaxed pub menu includes crowd-pleasers like beer battered local fish with triple cooked chips, crushed peas and tartare sauce.

Ten thoughtfully refurbished bedrooms earmark The Acorn for a leisurely weekend in the countryside. The Evershot inn makes a fantastic base from which to explore the nearby towns of Sherborne and Lyme Regis, or to follow the shoreline via the South West Coast Path.

28 Fore Street, Evershot, DorchesterDorset, DT2 0JW

01935 83228

Chef: Robert Ndungu

Owners: Richard & Natalie Legg

Bedrooms: 10

Room rate: From £105

  • Kids welcome
  • Dogs welcome
  • Wifi
  • Disabled access
  • Parking available
  • Private dining available
  • Gluten free options
  • Online booking

Sample menu

Starter

Open lasagne of confit rabbit, leeks and wild mushrooms, cheese crisp , £8.75

Main

Roast rump of Dorset lamb, potato terrine, honey roast carrots, spinach
and pea velouté, red wine jus, £24

Pud

Chocolate crémeux, sponge fingers, mascarpone cream, coffee sorbet, £8

Insider’s tip

Every dish on the a la carte menu is matched with the team’s pick from the cellar.

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