Three Lions Inn, The

Keith Randall (31 May 2006)

This is a gem. Mike and Jayne Womersley are the perfect hosts - and the food is of superb quality.

Set on the northern edge of the New Forest, The Three Lions has six comfortable rooms (including one suitable for the disabled) and a sauna and hot tub are provided for guests use. The bar area has recently been refurbished and is now considerably more spacious and inviting, but the real highlight lies in the food.

Mike was previously employed at Gidleigh Park, Le Manoir Aux Quat Saisons and Lucknam Park - so the clues are there within his CV. Jayne herself is an accomplished pastry chef having had previous experience at, amongst other places, Cliveden.

Menus are simple and contained on a blackboard in the bar. Local ingredients are used whenever possible and typical dishes include a galette of smoked haddock or

salad of New Forest mushrooms as starters, loin of roe buck and ceps or sautéed turbot, red wine and fennel as a main course. Puddings are wonderful too and Jayne's hot chocolate pudding, lemon posset or three Lions Tart with liquorice ice cream are exquisite.

I challenge anyone to find fault with the cooking here in the full knowledge that you won't! Wine prices are very reasonable too. Breakfast is continental but plentiful and of high quality. If you prefer, however, a cooked (and delicious) breakfast is available for a surcharge.

P Boyce (2 May 2006)

I have eaten in this restaurant several times and as a local have always enjoyed it. However, on a recent visit, just after refurbishment, I must say the service was left rather wanting. I hope this is not the sign of resting on one's laurels.

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