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March 2020: West Norfolk

Welcome to West Norfolk, a truly special place of unspoilt charm and natural beauty, where tranquillity and relaxation are the order of the day.

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Summer Lodge Hotel

DT2 0JR | View map
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In 4 acres of beautiful gardens, Summer Lodge features luxurious rooms, a leisure centre and an award-winning restaurant. With free parking and free Wi-Fi, the hotel is 15 minutes from Yeovil. Rooms feature sumptuous fabrics and luxury bathrooms with toiletries, bathrobes and candles. Rooms also have tea and coffee facilities with homemade shortbread, and a plasma-screen satellite TV. Set in a Georgian manor house, Summer Lodge features an indoor swimming pool, jacuzzi and sauna. There is also a fitness centre, tennis courts, croquet lawn and treatment rooms. The restaurant offers fine dining and a selection of rare wines. The guest lounges offer beverages and snacks, and feature open fires and antiques. Afternoon teas and cooked breakfasts are also available. Set in scenic Dorset countryside, Summer Lodge is just 30 minutes from the coast at Weymouth. Dorchester is a 20-minute drive away and Sherborne Castle can be reached in 25 minutes’ drive.

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More Hotels nearby

Hickory Wood Lodge (3.14 miles)

Ash House Country Hotel (11.51 miles)

The Ilchester Arms (11.69 miles)

Yalbury Cottage Hotel & Restaurant (12.45 miles)

The Fernhill (15.35 miles)

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Sample Menu:

A la Carte


Seared Sea Scallops with Jerusalem Artichokes, Crispy Pancetta, Pine Nut and Parsley Dressing

Terrine of Foie Gras with Caramelised Apples, “Cromesquis”
and Warm Brioche

Warm Smoked Haddock Fillet with White Bean and Chorizo “Cassoulet”, Smoked Tomato Dressing and Paprika Oil

Grilled Red Mullet with a Butternut Squash Carpaccio, Cranberry Relish and Pumpkin Seed Dressing

Trio of Quail, Roast Breast, Confit Leg and Consommé

Creamy Woodland Mushroom Soup with Mushroom Ravioli and Madeira

Main Courses

Pan Seared Sea Bass with White Onion and Sage Puree,
Roast Baby Onions and Champagne Foam

Roast Loin of Dorset Lamb and Braised Shoulder “Shepherds Pie”
with Savoy Cabbage and Rosemary Jus

“Pot Roasted” Partridge with Celeriac and Apple Purée,
Woodland Mushrooms and Muscat

Lasagna of John Dory Fillets and Local Mussels with a Light Curry Foam and Cucumber Salsa

Cornish Turbot, Langoustine and Winter Truffle Strudel with Creamed Cauliflower and Noilly Prat

Grilled Fillet of Aberdeen Angus with a Braised Oxtail and Winter Vegetable Casserole, Foie Gras Dumplings

Signature dish of our Executive Chef Steven Titman

Vincent Josse our talented Pastry Chef would like to present to you his fine selection of desserts

Eric Zwiebel and Benjamin Wolf have selected some beautiful wines to harmonise with these sweet delights.

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