An award-winning cheese farmed, produced and matured on the northern edge of the New Forest. The maker says: ‘This cheese still has an element of creaminess to it with a subtle nuttiness in flavour.’
Local Artisan Cheeses
Made from goats’ milk, this award-winning cheese is hand-crafted just north of the New Forest in neighbouring Wiltshire. The maker says: ‘Our cheese is a creamy and fresh goats’ cheese with a natural acidity and a mousse-like texture.’
Another award-winning cheese, named after the World War II airfield adjacent to the farm. The maker says: ‘At 8 weeks old it is creamy, buttery in texture, sweet flavours, with a distinctly earthy finish.’
A multiple, global medal-winning soft blue cheese from its eponymous home just across the water from the New Forest. As its maker says, it has ‘bags of character.’
From the north of our county, this is a Hampshire take on Camembert, a soft, white-
This blue from Two Hoots Cheese on the Hampshire/Berkshire border has won numerous awards. Its maker says: ‘It has a rich blue taste, smooth buttery texture with a melt in the mouth flavour, without the harshness associated with some blue cheese.’
Locally Cured Charcuterie
From A Pinch of Salt, a curing company in New Milton (near here) producing a range of quality cured meats, using local small holdings and pedigree pig farmers in the Hampshire and New Forest area.
A semi-dry-cured salami, it is partly dried to enhance its cooking performance.
Made from pork Loin, It has been dry cured in a mixture of salts and spices, and then slowly air dried. Its flavour is delicate but meaty and has enough fat to give it a soft texture.
Dry-cured belly pork with a delicate blend of salts and spices gently rubbed in, then slowly air dried.
Made with beef rump; traditionally dry cured in a blend of salts, herbs and spices, then slowly air dried for several months. A melt in the mouth texture with layers of flavour!
Made from New Forest Pork shoulder, slowly dry cured in a blend of salts and spices, coated in pepper spice mix, and slowly air dried to develop the strong punchy flavour.
A semi-dry-cured chorizo, it is partly dried to enhance its cooking performance. Made with shoulder of pork.
The White Wine List
The Chenin blanc is harvested at optimal ripeness to ensure good fruit expression, while still maintaining balance and freshness. 13%, South Africa.
Meaning White Castle in Afrikaans, this is an ambitious Rhone-inspired blend of predominantly Grenache Blanc with five other varietals. Unsurprisingly it’s a complex wine but shows incredible balance with an intense yet refined fruity character that makes it endlessly enjoyable. 13.5%, South Africa.
Aromas of citrus zest and citrus. The palate is lively with excellent flow and texture, leading onto zingy lemon and lime flavours. 12.5%, New Zealand.
A succulent white, packed with crisp, clean flavours of yellow plums and white peaches. 13%, Spain.
The Red Wine List
Dark fruits of plum, prune and cassis. This wine has subtle hints of oak spice with notes of liquorice and mint that leads to a smooth, generous palate. 14%, South Africa.
Full flavoured and beautifully balanced with plenty of garrigue herb character that is so typical of Grenache in the Rhône valley, along with a gentle floral character of violets. 14%, France.
The maker says that this: ‘is a great wine dedicated to the bank executives that denied loans to us on the basis that wine is not a seizable asset. One day, these greasy and sweaty corporate suits will find that the best things in life cannot be impounded. Thanks to our friends help, we were finally able to bottle this wine. Now you can enjoy it with ham.’ 13.5%, Spain.
The Rosé & Sparkling Wine List
This Méditeranée Rosé is produced from vineyards located along the coast just outside Provence. It has a delicate pale pink colour with a palate bursting with ripe red berry fruit flavours and a crisp finish. 12.5%, France.
A wonderfully balanced and harmonious Prosecco which shows a great deal of class. Delicate notes of elderflower, honey and green apple make this the perfect aperitif. 11%, Italy
This English sparkling wine is produced in Devon. Comprising Pinot Noir, Chardonnay and Pinot Meunièr, it is pale straw yellow, elegant and buttery. Lemon sherbet on mid palate with layers of tangerine. Long crisp extra fine persistent mousse. A vintage sparkling wine for very special occasions. 12%, England.
Beers & Ciders
From neighbouring Dorset where the brewer takes its name from the River Piddle, this amber session ale is refreshingly well hopped and well balanced with a citrus twist. 4.1%.
From another Dorset-based craft brewer, this India Pale Ale has strong grapefruit, orange and floral notes from Cascade, Amarillo and Chinook hops, and a long, bitter finish. 5.3%.
From the home of Oktoberfest comes this traditional Bavarian lager, a perfect balance of malty character and the light bitterness of hops. Our least local brew! 4.9%.
Dry hopped, cold fermented and lagered for at least 12 weeks. Honey on toast! 4.2%.
From a craft brewer in the east of our county, this unique, refreshing premium golden ale is perfect drinking, whatever the occasion. 4.7%.