The Eastbury Hotel, Sherborne with map


Sponsored by Antoinette Young DC, MSc (Paeds) FRCC

Lunch Menu

  • Vegetarian : Wild mushroom risotto, thyme crumb, Dorset blue vinny
  • Fish : Durdle Door Beer Battered Hake, Triple Cooked Chips, Sauce Tartare
  • Meat : Roast Chicken Breast, Dauphinoise Potato, Honey Glazed Heritage Carrots

GF = Gluten Free

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