The kitchen is overseen by Chef James Golding and Head Chef Andy Wright. Uncomplicated and simple British garden food, true to the micro seasons and influenced by the coast, with the emphasis squarely on fresh, clean flavours.
What can't be grown in our Kitchen Garden, or in the extensive vegetable and fruit beds, is sourced locally - our further commitment to the 25 mile menu.
Saddleback Crackling & Apple Sauce
Tamworth Lardo on Toast
THE PIG's Fish Fingers & Homemade Ketchup
Smoked Mackerel Fritters & Par-Cel Mayo
James Golding's Home Smoked Organic Salmon
Pickled Rock Samphire & Cider Dressing £8.50/£17
A Pinch of Salt's Hampshire Cured Meats Board
Garden Pickles, Tomato Chutney & Focaccia £8/£16
Jeff Milner's Portland Crab Bake
Granary Bread & Garden Pickles £8.50
Hampshire Onion Squash
Smoked Ricotta, Pumpkin Seeds & Dorset Rocket £7/£14
Berry Hill Farm Beetroot
Whipped Blue Vinney & Watercress £7.50/£15
Salt Baked, Hazelnuts & Spiced Crab Apple £7.50/£15
Whole Lyme Bay Brill (For 2)
Berry Hill Farm Carrots, Sea Purslane Brown Butter Sauce £42
Dorset Venison 'Stalkers Pie'
Roast Parsnips & Garden Greens £16
South Coast Hake & Dorset Clams
Foraged Sea Beets, Cider & Wild Garlic £18
Charred Tundra Cabbage
Jim Hooper's Wilja Potatoes
Thrice Cooked Chips
PIG HUT White Wine & Quince Jelly
Slow Roast Quince & Double Cream
Chocolate Gingerbread & Smoked Chilli Chocolate Sauce
Whipped Dorset Creme Fraiche & Crystalised Walnuts
Baked Egg Custard Tart
Nutmeg & Poached Blackberries
The Roundhouse is totally unique and very intimate. Overlooking Old Harry Rocks this 12 person thatched summerhouse is located 50 metres from the main hotel adjacent to the kitchen garden.