SIX months after earning a place in the Michelin Guide, the Bull Inn in Wimborne St Giles in Dorset has been declared one of the best new pubs with rooms by the Sunday Times.
Described as a ‘sophisticated gastro-pub’, the Bull Inn was praised for its ‘imaginative menu’, while the homemade biscuits and fresh flowers found in the cosy rooms upstairs also won over the editors, who placed it third in the list of Britain’s 15 best new boozers.
“Recognition of doing something well, at any stage, shows a belief on other people’s behalf that you are succeeding,” says Mark Thornton, owner of the pub.
“To be recognised in the national press only puts more emphasis on the fact and prompts me and all the staff to succeed further.”
Mark purchased the Bull Inn less than two years ago, after quitting a fast-paced trading job in London.
He soon enjoyed success in his new venture; the pub was included on the prestigious Bib Gourmand list in the 2011 Michelin Guide, an accolade reserved for establishments that serve excellent food at moderate prices.
“Food should be approachable,” explains Mark.
“We don’t believe in jumping through hoops to get Michelin stars; our focus is on serving quality food at affordable prices and any accolades we are awarded while doing that are a bonus.”
Under head chef, Ian Craddock, the Bull Inn has forged a reputation for innovative dishes using the finest local produce.
“Our menu changes every day,” says Mark.
“We work with the produce we get and Matt’s inventive style of cuisine makes for some very exciting dishes.”
