Woodbridge Restaurant Guide

This “lovely family-run hotel” in Thomas Hardy’s ‘Vale of the little dairies’ is “personal and exquisite” – host Richard Prideaux-Brune inherited the family‘s Jacobean manor at the age of 21, opening it as a restaurant with rooms with his wife Alison 51 years ago, brother Brian in the kitchen and daughter Katharine these days part of the team. The “excellent” dinner menu is notably “affordable” at £45 per person for two courses and £55 per person for three, “complemented by wines at sensible prices”. Top Tip – don’t forget to pronounce the B in ‘Plumber’.

“Great modern European food using locally sourced ingredients at very reasonable prices” again wins praise for this local fixture. Chef-patron Sasha Matkevich grew up in south Russia but has lived in England for 30 years.

For a “very good French meal” (chef Paul Merrony trained at Le Gavroche no less) that’s “relatively inexpensive and with personal service”, try this bistro-with-rooms – “the exemplar of a local restaurant”, where the “fantastically fresh food” (ranging from ratatouille to rillettes and rabbit blanquette) makes you feel like you’re in France only “without the ferry journey”.

This “newly refurbished family-owned pub with rooms” – originally a mid-Victorian cider house – in a “lovely village” near Sherborne, makes for a “perfect stop-over en route to Devon or Cornwall”, with “agreeable service” and “reliable food including interesting fish dishes”. Co-owner Doune Mackenzie-Francis has a foodie background as a former marketing manager for Leith’s School of Food & WIne.

Michael Trawicki’s “popular thatched pub” serves particularly “good pub food in a nice sunny dining room” and there’s also a beautiful garden in summer. It’s not an especially ‘foodie’ operation but attracts consistent praise in our annual diners’ poll as one of the area’s better eateries.

“A great and romantic hideaway” – the Red Carnation group’s “traditional country hotel never disappoints for comfort”. The dining room offers straightforward but well-realised cooking from a two-course or three-course à la carte menu: food that’s “well presented and interesting but not too fancy”.

2023 Review: This “quaint pub in the tiny village of Evershot” – immortalised as the ‘Sow and Acorn’ in Thomas Hardy’s ‘Tess of the d’Urbervilles’ – offers “beautifully presented, consistently good and interesting” food from Kenyan-born chef Robert Ndungu. It is the more informal sibling of Summer Lodge on the other side of the village, from the Red Carnation hotel group.

The more formal, oak-panelled dining room at “stunning” Georgian estate The Newt, which was launched by billionaire Koos Bekker and wife Karen, a former Elle Decoration editor, five years back. On the menu, a “sensational” three-course set (£95) which makes the most of “carefully sourced ingredients” spanning heritage-breed meats and catch from the West Country’s ports. Also on the grounds are more casual eateries the Farmyard Kitchen, in an old threshing barn, and the “pleasant” Garden Café (see also). There is the odd naysayer for whom the cuisine is more “sensible” than sensational, but there’s no denying the “atmosphere is chic”, and “after a lovely meal” you can “walk around the beautiful grounds” (“for a while, I felt I was in heaven!”).

“Big meals” made from prime British ingredients cooked in classical French style, “friendly staff” and a “lovely, sensibly priced wine list” is the winning recipe at ex-Four Seasons exec chef Jamie Jones’s restaurant with rooms – a spacious (much extended) former shepherd’s cottage in the heart of Hardy country (the village of Lower Bockhampton is called Mellstock in ‘Under the Greenwood Tree’). This may be about to be a case of ‘all change’, however – the business was put on the market in 2024 as a going concern.

“A truly exciting experience where the menu belies the fascinating twists and complexity of the food” – Merlin Labron-Johnson inspires adulation for his “genius cuisine” at this hitherto tiny (but see below) operation. “Ingredients are honoured by being beautifully cooked, alongside other seasonal dishes, all with a mouthwatering and surprising approach that’s elegant yet not at all pretentious”. “It’s not solely vegetarian but many courses are meat-free and a real eye- opener for what an ultra-talented chef can do with a plant!”. Until recently, it inhabited “basic and tiny” premises at 1 High Street, but in August 2024 – following a successful kickstarter campaign – Merlin moved the operation to new, larger premises a few miles out of town. We’ve maintained last year’s (high) ratings, on the bet that any adjustments will likely be on the upside.

2022 Review: With no social media presence as yet, and a hard-to-find name (lots of search results for Carluccio's – not helped by the fact that this location used to be one, and even repurposes the sign), we are presuming that Luciano Pierre White is relying on word of mouth – and his famous name – to get punters into his first solo restaurant. He's worked with Pierre Koffmann and the Adria brothers according to press quotes, and his father credits him with a great work ethic. An early-doors visit from a reporter noted it to be ‘very promising’ and another thought ‘the food’s great and the service will only improve’.

On the high street of this trendy town, this strikingly converted listed chapel has been a staple of lifestyle mags since it opened in 2008 – not least for its bedrooms, where you wake below your own stained-glass window. Now under the Stay Original Company, the multi-tasking restaurant, artisan bakery and wine shop continues to deliver winning wood-fired pizzas and British plates with a Mediterranean twist – and, despite the odd slightly underwhelmed report of late, it remains “great after a walk at The Newt” country estate, with the Hauser + Wirth gallery also close by.

2022 Review: “A friendly and welcoming atmosphere” marks out this thatched fifteenth-century gastroboozer, where the “high-quality fresh local produce” (but also more adventurous sourcing, including from Paris’s famous Rungis market) leads to some “interesting variations on the traditional style”.

“An absolutely gorgeous building (a former school, very similar to a church)” that has won beauty awards from Condé Nast Traveller plays host to this “upmarket rural” restaurant by Luke Sutton, who honed his craft at the acclaimed L’Ortolan in Berkshire. A number of visiting Londoners feel the “well-executed” modern British cooking is rather “hyped” and “expensive with a capital E, even for Sherborne”. More positive reporters would say that just highlights the “remarkable value” set menus (three courses £29 per person), and if you’ve change to spare, you can visit the equally glamorous bar on the mezzanine.

2023 Review: “It looks and sounds like a pub”, but this “lively and friendly” old inn opposite Sherborne Abbey “is actually an Italian restaurant providing small plates by the score”. The menu includes a “stupendous choice” (including pizzette and pasta) “using local and Italian ingredients” and it’s very easy to assemble an interesting and varied meal with “dishes to suit all tastes”. “The main difficulty is limiting yourself as there’s so much to tempt!". Top Tip – Rapido lunch for two at £14 per person, served weekdays.

2022 Review: “An offshoot of (well-known local staple) Yalbury Cottage, run and managed by the same team”, also in tandem with an artisanal French pastry chef – and located in the unusual setting of an auction house. “Lunches are interesting and well presented”, while “the evening sessions are more adventurous and the Mexican ones especially good”.

Opening in September at the Hauser + Wirth art dealership in Somerset, where it takes over the site of its former Roth Bar and Grill. Expect a stylish interior and Italian food using produce from Durslade Farm,

A farm-to-table restaurant led by chef Sam Lomas on the former site of Osip (see also), which has moved to new out-of-town premises. It features a daily changing menu of small plates, snacks and sharing dishes that celebrate hyper-local produce and foraged ingredients. The collaboration with Claudia and Aled Rees aims to offer affordable and approachable Somerset fare, focusing on seasonal ingredients from local suppliers.