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. Matthew Tomkinson, winner of the prestigious Roux Scholarship in 2005 is now their Head Chef.

A man who collects Michelin Stars rather as lesser mortals acquire savings stamps, Matthew's association with the Montagu Arms is proving understandably beneficial. Working with quality, seasonal ingredients which are, as far as possible, local, free-range and organic, he has 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 glazed Hampshire wood pigeon with crispy potatoes, home smoked organic 'Clare Island' salmon or spiced diver caught scallops with cauliflower puree, apple, coriander and cumin velouté.

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 dark chocolate delice with salted butter caramel coffee ice cream and sesame tuile, not an everyday item over here but well worth investigation. The extensive wine list includes organic, un-oaked and prestigious wines and champagnes, and 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 greatest accolade yet as it was voted Best Hampshire Restaurant by the Which? Good Food Guide 2007 and the Telegraph's Top 50 Summer Restaurants in Britain by Jasper Gerard.