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Situated on the edge of the delightful town of Brockenhurst, Beresfords at Balmer Lawn has had the exclusive privilege of playing host to English and Russian royalty, and even an American president. The classic country house styled hotel has even managed to clinch the coveted two AA Rosettes for fine cuisine, which recognises the skill and flair of their chef and his experienced team.

A meal at Beresfords Restaurant could start with perhaps pan-fried breast of woodpigeon or tourchon of confit foie gras followed by line-caught wild sea bream, New Forest venison and loin of Dorset Down lamb. Then there are those irresistible desserts of double chocolate fondant pudding, and French calvados and apple tart to finish.

Their four star rating should come as no surprise as their principle to remain family-friendly is unswerving. With spa baths, Finnish sauna, tennis, horse-riding and many other activities, families are sure to have a good time.

Built in 1627 and converted into a small deluxe hotel and restaurant, the timber framed Thatched Cottage personifies old world England at its best. The fact is that this Matysik family owned establishment, who have over 115 years of combined experience with international hotel chains, could fuel up hopes, and seldom fail to keep their guests happy. The restaurant's interior is thoroughly rustic with sloping roofs, photographs and eclectic knick-knacks.

The kitchen team draws inspiration from the slow food movement with underlying emphasis on natural flavours and is in tune with the seasons. The breakfast menu has the traditional option of a full English, American pancake and European continental in addition to their house speciality, Yorkshire pudding. Lunchtime light bites include the Japanese bento packed steak salad or the ploughman's platter and the quintessential afternoon cream tea experience is not complete without a plate of warm scones and a steaming hot pot of tea.

Built in 1887, the 4 star Rhinefield House situated amongst the tall conifers and pines of the New Forest National Park is a beautiful blend of Tudor and Gothic style architecture. The in-house Armada Restaurant's palpable sense of grandeur is manifest in the magnificent oak carving of the Armada set near the fireplace, which took nine years to complete, and the ornate chandeliers and pillars.

An innovative outlook to British cuisine brings in starters ranging from tempura of monkfish with braised pak choi and Oriental broth and carpaccio of Scotch beef with rocket and aioli. Mains take in the breast of corn fed chicken with wild mushroom and tarragon risotto and parmesan sauce, and New Forest saddle of venison accompanied by smoked ox tongue, celeriac puree, cabbage faggot and quince syrup. Here's one for the lover of puddings; there's vanilla rice, tapioca, sticky toffee and crème brûlée in the dessert list.

Whitley Ridge Hotel is set amidst the woods around Brockenhurst and is surrounded by the magic of the New Forest. This two hundred year old Georgian house with bay windows that look out onto the woodlands and forest ponies was built in the late 18th century and has served as a royal hunting lodge in the past, but now offers comfortable quarters and a wonderful brasserie-style restaurant, called Simply, which serves 'New Forest' cuisine in a relaxed, informal atmosphere.
 
Head chef, James Golding, has created menus with a lovely twist using seasonal local produce, much of which is hand-picked daily from their walled kitchen garden. The bill of fare features tempting dishes such as devilled cuttlefish and whitebait with lemon and chervil mayonnaise and smoked bacon and baked apple accompanied by creamy potato and honey mustard sauce. On warm days guests have the additional pleasure of choosing the terrace as a spot to indulge in al fresco dining.

By 1666 King Charles II had established New Park Manor as his preferred residence during his hunting forays, leaving evidence of his proprietorship in the form of the Royal coat of arms above the fireplace in what is now the restaurant called Stags. There is plenty of wood, stone and leather around; warm, rich colours abound.

Dinner is a relaxed affair, as a starter, you can choose between a smoked haddock sausage and a pan fried red mullet and then select from a main course of corn fed chicken breast and black pudding and butternut squash gnocchi. The traditional favourites of game and venison, all based on local, seasonal produce are by no means forgotten. Fig roasted almond tarte tatin heads up the pudding list.

The Stags is a restaurant where the senses and the body are fed, amidst surroundings of enormous charm and beauty, well up to the standard expected from those who aspire to nothing but the best.

Forest Park Hotel was originally a vicarage built on a forest site and took on a new function as a hotel in 1902. Blazing log fires provide a welcoming oasis during winter months and the restaurant offers eye-catching views of the garden while the adjacent lounge leads to the swimming pool.

The British menu could open with starters of chicken and leek terrine served with plum and apple chutney, followed by main courses of sauté medallions of beef served on chive mash garnished with mushrooms, bacon and shallots with Madeira sauce, and forest berry pavlova with fresh cream for desserts.

Forest Park Hotel's fortunate location may appeal to lovers of the outdoors with the picturesque 'water splash' and village shops close by, in addition to the hotel's tennis courts and riding stables.