From farm to table
With the amazing local produce available on our doorstep, our Executive Chef Steven Titman and his brigade of exceptional chefs create wonderful menus that carefully reflect our philosophy of “farm to fork”. We use only the best and most seasonal produce to showcase the finest that Dorset has to offer, with a light and delicate touch that allows the ingredients to speak for themselves.
We are all so proud of our region and our incredible suppliers. From wonderful local cheeses to Dorset truffles and everything in between, we are never short of delicious produce, enhanced by the freshest ingredients grown in our own kitchen gardens and polytunnels.
With one of the world’s finest sommeliers, Eric Zwiebel, on hand, the dining experience is made even more extraordinary. His incredible knowledge and his ability to perfectly match Steven’s food with the finest wines in his carefully curated cellar is truly a thing of beauty.
The Restaurant is proud to hold three AA Rosettes.
Opening hours
Dinner: 6.30pm - 8.30pm
Sunday lunch: 12.30pm – 1.30pm
Please note: Our restaurants and bars are currently closed. Sunday Lunch will be returning 23rd May.
Telephone: +44 (0) 1935 48 2000
Vegetarian, Vegan and Gluten-Free options are also available.
Please let us know if you have any specific dietary restrictions or allergies when making a reservation, and ask us if you need further information regarding our ingredients.
Outstanding wines
Sommelier Eric Zwiebel has created a cellar at Summer Lodge that is a source of wonder for wine lovers. Filled with his personal selection of wines, both famous and obscure discoveries, the list Eric has created is truly spectacular, and has received the prestigious ‘Best of Award of Excellence’ from Wine Spectator every year since 2005.
We would be delighted to design a bespoke, West Country wine escape for you, including a private wine tasting with master sommelier Eric and a tour to local vineyards.
Local suppliers
Inspired by an abundance of superb local produce, including Dorset Vinny Blue Cheese and Dorset Beef, and seasonal ingredients grown in our kitchen gardens and polytunnels, Executive Chef Steven Titman has created a timeless menu which combines both innovative cuisine and classic signature dishes.
We are proud of our long-standing partnerships with the very best local purveyors, most within 25 miles, who share our values of quality and integrity.
