The kitchen is overseen by Chef James Golding and Head Chef Dan Gover whose two key lieutenants aren't their sous chefs but forager and kitchen gardener.
Uncomplicated and simple British garden food, true to the micro seasons and influenced by the forest and coast, with the emphasis squarely on fresh, clean flavours.
Black Pudding Balls with Piccalilli
Smoked Chipolatas & Spiced Onions
Ben Fluffetts Duck Egg & New Forest Cepes
On Toast with Wild Garlic & Herb Butter £8/£16
Walled Garden Fritters
With Wild Garlic Mayonnaise £6/£12
Pulled Slow Cooked Pork Croquette Salad
New Forest Blackberries, & Garden Pear £6.50/£12
New Forest Wild Mushroom Soup
Garden Tarragon Cream & Sea Salt Croutons £5/£10
Dorset Coast Pollock Fillet & Hampshire Chorizo
Braised Pearl Barley & Dorset Cockles £17
Roasted Breasts of New Forest Wood Pigeon
Foraged Oyster Mushrooms, “Cosmic” Mash & Sloe Sauce £14
Roast Local Rainbow Carrots
Crispy Tobacco Onions
Warm Earl Grey Scented Chocolate Torte
Earl Grey Ice Cream & Chocolate Sauce
Lemon Basil Posset & Shortbread
Macerated New Forest Strawberries
Our private dining room, known as The Green Room is located on the ground floor of the hotel and is perfect for smaller parties. The room can sit up to a maximum of 14 people on one table.
Guiding you to some of the deepest and most secret areas in search of wild mushrooms.
An activity the whole family can enjoy whilst providing fresh air and good exercise. Our forager will take you on a light-hearted and educational experience through the forest or along the coast finding, identifying and collecting wild edible food.
In the Spring the walks can include a hedgerow harvest such as wild salads and vegetables and through the Autumn we forage for fruits, nuts and berries. On a trip to the coast you can gather seaweed and shellfish.