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Hotel Restaurant of the Year winner at the Dorset Magazine Food, Drink and Farming Awards 2015

PUBLISHED: 01:00 25 September 2015 | UPDATED: 16:14 09 December 2015

Pig on the Beach winner of Best Hotel Restaurant sponsored by National Westchem: NickReynolds (National Westchem) with Claire Ellwood and Jo Macina ( PIg on the Beach)

Pig on the Beach winner of Best Hotel Restaurant sponsored by National Westchem: NickReynolds (National Westchem) with Claire Ellwood and Jo Macina ( PIg on the Beach)

Andrew Plant/Imagine Photographic

Judges were looking for venues that offered a sublime dining experience with fantastic food, drink and superb service.

Dorset magazine Food, Drink and Farming Awards.Dorset magazine Food, Drink and Farming Awards.

Sponsored by National Westchem

Winner: THE PIG on the Beach, Studland

Opened just last year THE PIG on the Beach has made quite a name for its imaginative British-inspired menu, created by Chef Director, James Golding and Head Chef, Andy Wright, featuring ingredients that are sourced from within 25 miles including just-landed fish. What can’t be grown in their extensive Kitchen Garden is sourced locally or in the case of wild ingredients foraged for. The daily menu includes ‘Literally picked this morning’, ‘Purbeck & Coast’ and ‘Garden sides’, as well as cracking Dorset-inspired cocktails.

Highly Commended: Harbour Heights Hotel, Sandbanks

If you ask a Sandbanks local for the best place for a sundowner they will tell you it’s the terrace of the Harbour Heights Hotel. It offers the best views by far of Poole Harbour and it’s the place to experience the incredible sunsets this beautiful area enjoys. The Harbour Heights is also one of the best places to dine locally too with tables facing that incredible view. The food and service is consistently good. Readers were impressed with the imaginative menu that offered some wonderful seafood specials featuring locally landed fish and shellfish!

Highly Commended: La Fosse, Cranborne

Patron and chef Mark Hartstone serves up a stunning modern menu at La Fosse which showcases seasonal locally sourced ingredients. Our readers described Mark as a ‘maestro of flavours’ creating dishes which showed panache and flair. They also loved the fact that local suppliers are listed on the menu, which changes daily according to what has arrived from them in Mark’s kitchen or from La Fosse’s veg garden.


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