There is no Festival Fine Dining on Monday & Tuesday during the Schools Festival.

Weds & Thurs: All meals served with rosemary and olive oil focaccia and olives, new potatoes with a herb dressing and a house salad.

Fri to Sun: All meals served with homemade rosemary and paprika crispbreads and house olives.

Lunch on Wednesday, 24th June 2026

Summer leek, goat’s curd and basil galette with caramelised red onion confit

OR

Local, hot-smoked trout, chervil and spring onion tart

Dessert: Lime and ginger cheesecake with crème fraîche and lemon

Lunch on Thursday, 25th June 2026

Poached chicken, caramelised tomatoes, olive and feta salad with a fennel-lemon dressing

OR

Courgette-feta fritters, raita, roast beetroot, chilli and mint salad

Dessert: Berry-lemon fool, honeyed pumpkin seeds and rosemary shortbread

Lunch on Friday, 26th June 2026

Middle Eastern spiced chicken, tahini, ras-el-hanout. Jewelled couscous with sumac onions, cherry tomatoes, pomegranate, parsley. Will’s watercress

OR

Watercress falafel, herbed yoghurt. Harissa and honey roasted Arreton Valley peppers, chick peas, caramelised onions. Will’s watercress

Dessert: Pistachio and raspberry cake with crème fraiche

Lunch on Saturday, 27th June 2026

Hot smoked chalk stream trout Caesar salad with asparagus, horseradish and Dijon croutons. New potatoes, little gem, cucumber, dill

OR

Herb frittata, whipped feta, tomato and pomegranate salad. Lemon quinoa with puy lentils and soft herbs

Dessert: Orange, almond and rhubarb cake with thick Greek yoghurt

Lunch on Sunday, 28th June 2026

Seared beef, Piedmontese peppers, watercress hollandaise. New potatoes, spring onions, dill, radish, peas and broad beans

OR

Burrata, broad beans, peas and mint. Orzo, heirloom tomatoes, sauce vierge

Dessert: Gooseberry and Elderflower Eton Mess

Mon to Thurs: All meals served with rosemary and olive oil focaccia and olives, new potatoes with a herb dressing and a house salad.

Fri & Sat: All meals served with homemade rosemary and paprika crispbreads and house olives.

Supper on Monday, 22nd June 2026

Slow-cooked local lamb, romesco sauce and herbed yogurt

OR

Caramelised onion, rosemary and Ogleshield tart

Dessert: Cinnamon meringue with raspberry-chocolate cream

Supper on Tuesday, 23rd June 2026

Seared rosemary-fennel chicken with sauce verte

OR

Pea, basil and parmesan arancini with sauce verte

Dessert: Raspberry and white chocolate cake with crème fraîche

Supper on Wednesday, 24th June 2026

Crisp, braised duck legs with honey, ginger and star anise

OR

Beetroot raita, fresh horseradish crème, shaved courgette salad with tomato confit

Dessert: Apricot and almond frangipane cake, whipped vanilla mascarpone

Supper on Thursday, 25th June 2026

Char-grilled fillet of local beef with a caper-tarragon and mustard crème

OR

Roast, spiced carrot with spelt, curd cheese and mint on a carrot-cannellini bean purée

Dessert: Dark chocolate, stem ginger, caramel torte with crème fraîche

Supper on Friday, 26th June 2026

16 hour slow-cooked Hampshire pork belly with crunchy crackling, roasted rosemary new potatoes, appley citrus slaw and fresh tomato sauce

OR

Arreton Valley Aubergine schnitzel, roasted rosemary new potatoes, appley citrus slaw and fresh tomato sauce

Dessert: Amalfi lemon tart, crème fraiche, New Forest berries

Supper on Saturday, 27th June 2026

Wild venison Provencal, wild garlic pesto. Crushed potatoes, fennel, olives, lemon and parsley

OR

Twice baked Old Winchester and watercress soufflé, wild garlic pesto. Crushed potatoes, fennel, olives, lemon and parsley

Dessert: Salted chocolate torte with crème fraiche and honeycomb