11 hours Ago
The team are working more closely than ever before with their partners at Four Acre Farm in Ringwood, a no dig farm, market garden, orchard and habitat with seasonal produce aplenty and not a pesticide in sight. It means the menu is only ever really a sample, dishes can change daily - with the seasons and whatever has been caught, produced or is aged to perfection at that time. I was lucky enough to try it out, hosted at the restaurant's kitchen table by chef director Luke Holder, a champion of local, sustainable produce, and Iain Longhorn, another exceptional chef and the man behind the farm partnership.
Luke explained: "We're all about going back to basics. In this digital world, there's something really special about knowing the person growing, picking, cooking and delivering your food and we think that will only grow in value. "We're trying to keep ahead of that curve.
AI will be able to take over some things, but it can't offer the human touch. "Four Acre Farm is a community interest company, so it's also about for future generations. "We are always led by the produce – things that grow together go together!" Witnessing the hustle and bustle of the Lime Wood kitchen, the team of chefs crafted a showcase of the best of the season's local produce for us, serving three courses of the most spectacular sharing delights - everything from chalk stream trout from the River Test to Westcombe ricotta.
Mains now include Cornish caught monkfish, Brixham Bay plaice and West Country venison, each one utterly thrilling. And make sure you leave room for dessert, the tart tatin to share and madeleines are to die for. That's a guide to what's available this winter, but Four Acres growers will continue to arrive regularly with an array of their best produce for chefs to work their magic on.
There is talk of a dedicated Lime Wood plot at Four Acre Farm. But it's hard to see how their food could get any better..
