Restaurant at Mortons House Hotel

Possibly one of the most outstanding houses in this picturesque village, Morton's House goes back to around 1590 and is rich in panelling, mullions and other indications of antiquity and country house charm.

It is against this background that excellent food, one of the best features of the hotel, is presented by Head Chef Derek Woods and his team. An a la carte meal starts with an amuse bouche served at table, and could be followed by roast Lulworth Cove scallops and black pudding with parsley sauce, or salmon fillet with spiced lentils and seared foie gras. Main courses follow the pattern of local produce with rump of Dorset lamb, creamed garden peas and roasted carrots with boulangère potatoes. The menu normally carries a good selection of fish which could include whole roasted tail of monkfish for two people, carved at the table and served with new potatoes, baby vegetables and Hollandaise sauce.

Desserts - it would sacrilegious to refer to them as puddings within these elegant walls - might be offering crêpes suzette, fired at the table with Grand Marnier and vanilla ice cream, or perhaps Granny Smith brûlée with apple crisps and sorbet.

A wine list of good spread makes interesting reading, even better drinking.