Dorset Magazine Food, Drink & Farming Awards 2016: Best Hotel Restaurant
PUBLISHED: 08:59 07 October 2016 | UPDATED: 09:12 07 October 2016
This award puts Dorset’s hotel restaurants in the limelight. We were looking for venues that offered a superb dining experience in lovely surroundings with excellent service. We announce winner of Best Hotel Restaurant 2016
Andy Hilton heads up the talented team of chefs at the Arbor which changes its menu seasonally. Thoughtfully sourced ingredients including locally landed fish are celebrated and our readers loved the fact that fresh sustainable ingredients inspired innovative dishes such as Gin-Cured Mackerel, Beetroot Risotto and Horseradish Snow using local mackerel cured in Bournemouth-distilled Conker Gin, and that the provenance of all the ingredients and the inspiration for the recipe is celebrated in detail on the menu. “The food at Arbor is always beautifully presented and tastes delicious,” said one reader.
The Pig on the Beach is renowned for its imaginative British-inspired menu, created by Chef Director, James Golding and Head Chef, Andy Wright. It features seasonal ingredients that are sourced from within 25 miles, and their glorious seaside kitchen garden is brimming with wonderful on-trend produce including unusual veg like sea kale, red celery and purple Brussels sprouts. What can’t be grown is sourced locally or foraged for. The daily menu includes ‘literally picked this morning’ such as Portland Crab Bake or Brownsea Island Rock Oysters and ‘piggy or fishy bits’ to nibble on like Saddleback Crackling & Apple Sauce whilst sipping one of their Dorset-inspired cocktails. “Perfectly delicious fresh food served in stunning surroundings,” declared one reader.
And the winner is…
Located in the heart of Sherborne, The Eastbury Hotel’s award-winning Conservatory Restaurant has been creating delicious, innovative locally sourced menus for many years. Head chef, Matt Street cooks to the rhythm of the seasons which he celebrates in style on his menu. Readers were impressed by the excellent relationship Matt has built with local producers which has brought some unusual ingredients into his dishes such as hay smoked venison and slow roast ox cheek with truffled pasta. “Matt creates inspirational dishes that tantalise and surprise the taste buds,” said one happy reader.
Best Hotel Restaurant was sponsored by National Westchem