Our Menus & Food Philosphy

All our menu's are seasonal and therefore subject to change as the seasons do.

We work really closely with our local suppliers to provide our guests with the best possible seasonal produce and put a huge amount of effort into the provenance of the amazing ingredients that we have on our Dorset & Hampshire doorstep.   

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All our meat is pasture reared, native breeds that are dry-aged on the bone and prepared just down the road, in Christchurch. This way we can be responsible for and assured in the unquestionable quality of the meat we bring from farm to plate. Our dairy produce comes from award-winning local producers like Megy Moo Dairy, Book & Bucket Cheese Company, Lyburn & Ford Farms and our fish is caught using Cornish day boats. We work closely with small producers around Dorset and Hampshire, like New Forest Mushrooms, South Coast Micro-greens, Sopley and Four Acre Farms who produce the most wonderful salad &vegetables. All our butter is handmade and at the core of all our Hollandaise/Bernaise sauces and we use award-winning cold pressed virgin rape seed oil from Hampshire for our cooking and finishing. 

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All our fresh bread is from just down the road in Tuckton (Bigwigs) and our Dorset charcuterie from Blandford Forum.