Our newly appointed executive chef, James Forman, is already hard at work on menus for Burley Manor, our relaxed restaurant, which will launch at the end of the year.

Classically British and French trained, James spent two years at the prestigious Relais & Chateaux Wedgewood Hotel in Vancouver. More recently he has worked at Holbrook House in Somerset and the contemporary kitchens of Cotswold House in Chipping Campden, where he was awarded a Michelin Rising Star and three AA Rosettes.

James said: “Our dishes will be inspired by superb quality and precise simplicity. I have always enjoyed creating fine dining dishes but my passion is for simpler food with personality and soul. My aim is to deliver natural, honest food with provenance and featuring only a few of the best ingredients, dishes which allow the produce to sing. It’s a very exciting time!”

He explains, “Our dishes will feature superb seasonal ingredients from the New Forest and across the British Isles, crafted into vibrant, rustic dishes with the bold flavours and delicate tastes of the Mediterranean.”

In summer, our guests can enjoy diver-caught scallops baked with herbs, chilli and Hampshire watercress, Lymington fish served Marseille style and berry tartlet with lavender and Burley honey. In autumn, it’ll be time to dine on wood roasted partridge with Swiss chard, blackberries and chestnuts. We look forward to seeing you.