This good restaurant with rooms has restricted hours, for those not staying overnight. But, if their opening times suit your needs, they offer the best food for some miles around.
Chef/proprietor Mark Hartstone has learnt his trade with stints in the prestigious kitchens Raymond Blanc, Shaun Hill and Pierre Chevillard and with his wife Emmanuelle feeds the appreciative appetites of East Dorset. The dining room, with its inglenook fireplace and crisp white napery, make this an ideal venue for a special occasion perhaps accompanied by an overnight stay.
Produce is carefully sourced, and includes beef and pork from the Cranborne Estate. While fish from the local boats, is much to the fore.
Although menus follow the seasons, starters such as Scallops and Black Pudding with Salad Leaves; Dorset Blue Welsh Rabbit with Watercress Salad and Hot Smoked Duck Breast with Coleslaw and Black Rice Vinegar set the style.
Perhaps to be followed by Steak and Kidney Pudding with Mixed Fresh Vegetables and Champ Potatoes; Roasted Cutlet of Brill and Crispy Duck with Stir-Fried Vegetables, Lemon Grass and Rice.
If you still have room, desserts such as Apple and Pear Crumble; Chocolate Brownie with Custard Ice Cream or Sticky Toffee Bread Pudding with Vanilla Ice Cream might tempt you. While those with a more savoury tooth should enjoy their selection of local farmhouse cheeses.
- Food Style: Modern British
- Dinner: Mon-Sat 19.00-21.00, mains about £17 to £21, Tasting Menu £46 (whole table only) [residents have more dining options]
- Seats: 30
- Wine: a concise, but well-thought-out, list spans the world, and has modest mark-ups
- Children's portions: Yes, when possible
- Wheelchair access: Phone for advice
- Nearest station: Salisbury Rail
- Directions: See the map on this page
- Parking: Street parking
- Closed: L all week
- Rooms available