Terrace at The Montagu Arms Hotel, The

Not for nothing did the Cistercian monks settle in 1204 at Beaulieu, a wonderful location on a bend in the river that has been highly prized and loved by those associated with it ever since.

The Montagu Arms faithfully mirrors the prevailing architecture that makes the area a place of grace and charm, with its oak panelled dining room that overlooks the very English garden. Recently a new influence has come on the scene in the form of Shaun Hill, formerly of The Merchant's House, Ludlow and now their Director of Food.

A man who collects Michelin Stars rather as lesser mortals acquire savings stamps, Shaun's association with the Montagu Arms is proving understandably beneficial. Working with Head Chef, Scott MacKenzie Foy the two men have created a menu that aims for top quality in both preparation and ingredients.

A three course à la carte menu works from around six choices which may include crab, tomato and saffron tart with cucumber chutney, a haddock and mussel chowder, or seared scallops with lentil and coriander sauce. Roasted quail with parsley risotto is a popular dish, and warm artichoke heart with wild mushrooms and Hollandaise sauce makes for an interesting blend of textures.

With good sources of fish never far away it is not surprising that seafood, nearly always popular on any menu nowadays, is able to come up with fresh and sometimes unusual ingredients, such as grilled fillet of brill with mussels, leeks and saffron. Free range meat and poultry are used whenever possible, not that there is anything more free range than the venison culled from the New Forest only a short distance away.

A saddle of venison with semolina and goat's cheese gnocchi makes an interesting combination, though sometimes the old favourites are best, so keep an eye lifted for the roast rack of lamb with pistachio crust and parsnip purée.

Desserts list Somloi, a Hungarian version of trifle, not an everyday item over here but well worth investigation. The wine list is presented under very clear headings, such as oak aged white, full bodied red, and let me assure you it repays careful study. There is ample evidence of carefully targeted buying by somebody who knows their way around the world of wine. Service is agreeable and efficient.

Terrace Restaurant picked up its greates accolade yet as it was voted Best Hampshire Restaurant by the Which? Good Food Guide 2007.

For further details, and information about all that the hotel has to offer, do click on their Website.