all year except New Year, 2 weeks Jan, 2 weeks Apr, 2 weeks Sept, restaurant closed Sun evening–Wed lunch.
restaurant, function room, free Wi-Fi, in-room TV (Freeview), courtyard with outside seating, unsuitable for disabled.
all ages welcomed but ‘good behaviour a requirement’.
 per room D,B&B £195–£360. Set dinner £45–£55, tasting menus £65–£90. 1-night bookings sometimes refused.
Good Hotel Guide Review
The low, whitewashed building, a 17th-century coaching inn, sits on a modest street, but within this ‘seriously impressive’ restaurant-with-rooms, the modern dishes are ‘exquisitely executed – very much deserving of the Michelin star’. In the beamed dining room (‘we liked the generous table spacing’), John Saul Watkins, the chef/patron, focuses on ‘top-quality’ seasonal produce – fish from the Solent, fruit and vegetables from Hampshire, meat from Cumbria – with a prodigious wine list for accompaniment. Characteristic among his ‘imaginative’ dishes: wild local sea bass, crab and potato risotto, sea herbs; sucking pig belly, pickled pear, dandelion. Vegetarians have their own menu, perhaps including root vegetables, cavolo nero, thyme and roasted garlic gel. ‘Really comfortable, immaculately maintained’ bedrooms are on the first floor. ‘Ours was bright, quiet and peaceful.’ (Light sleepers may want to bring earplugs – some guests have commented on street noise – or book the courtyard-facing room.) A ‘straightforward’ continental breakfast has French pastries; home-made lemon curd and home-baked bread; fresh fruit and juice. (A and BB, B and MB)