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When owners Nikki and Richard Cooper re-opened this 17th-century coaching inn in 2006, the combination of chic, boutique surroundings and modern, gastropub-style cooking was an instant hit with Bridport’s growing army of DFLs (‘down from Londons’), and it has remained the reliable fall-back as other venues in the town have come and gone. Vibrant, eclectic interiors are matched by a menu that offers specialities ‘from field, land and sea’: start with steamed Lyme Bay scallops on pea purée with pancetta, before sampling a char-grilled Dorset Large White pork chop with cider and wholegrain mustard sauce or a serving of fish pie; otherwise share a 26oz rib of beef with all the trimmings. Moules-frites on Wednesday nights (£10) is a local institution, and the Bull is also much appreciated for its market-day brunch and child-friendly approach.
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