The Manor Arms has been lovingly restored, retaining much of its old - world character, there is an inglenook fire place, flagstone floors and oak beams E.T.C AA It's official The B.T.A. (British Tourist Authority) have placed THE MANOR ARMS top of their list for the best 'value for money for special offers' as an accommodation provider in Britain and the only accommodation provider in Southern England offering 'A DREAM OFFER'!! Visit their official web site at www.visitbritain.com.
On the Dorset - Somerset border, in the heart of a conservation area, stands the village of North Perrott with its lovely Hamstone cottages. Ideal for visiting the Glorious "Classic Gardens" and handsome country houses, for walking, cycling, fishing or golf. The nationally renowned Museums of Motor Transport and Naval Aviation are both in easy striking distance. The manor Arms has been lovingly restored, retaining much of its old - world character, there is an inglenook fire place, flagstone floors and oak beams. The accommodation is available both in the Inn and in the Coach House situated in the gardens in a quiet setting behind the Inn. All eight guest rooms are en suites with showers, and are comfortably furnished. Three rooms are on the ground floor, and there is also a lovely Four Poster bedroom. The food served at the Inn is exceptional in its quality and value for money and is the main reason that so many of our guests return time and time again. There is an a la carte menu, restaurant specials, bar menu and bar specials - a typical restaurant specials board is shown below with prices from between £10.00 and £12.00.
Today's Gourmet Special Board Pheasant, cooked in a rich red wine sauce with shallots and button mushrooms garnished with toasted flaked almonds and grapes. Fillet Steak Medallions, served with a creamy brandy and green peppercorn sauce. Salmon Darn, lightly poached in a white wine and served with a creamy lemon sauce Pork Escalope, pan-fried in butter with garlic and herbs Shank of Lamb, served with cranberry and mint gravy. Medallions of Pork, served on a bed of sauteed apricots and mushrooms with a honeyed mustard and cider sauce Chicken Supreme, cooked with brandy, orange and tarragon, garnished with caramelised orange slices. Pan-Fried Whole Plaice, served with lemon and parsley butter.

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