Thursday, 23 July 2015

Hampshire on a plate - A review


The last time Graham and I went for a top-class fancy dinner was back in December, and that was on a boat sailing down the River Thames. This time, our destination was a bit closer to home and we visited The Meon Valley Marriott Hotel in Shedfield, Hampshire.

We’d been invited to try their set menu ‘Hampshire on a Plate’ in their AA rosette winning Broadstreet Restaurant. The hand crafted menu is the invention of Executive Chef Paul Watts and his team, showcasing the best of local Hampshire produce. The restaurant is reservation only, and decorated in a split-level contemporary with beautiful views of the lush grounds. The service from the staff was exemplary – both Daisy and Sabrina who served us throughout the night were attentive and extremely polite – first class service for sure.


We sat down to find a selection of bread at our table to nibble on while we made our choices. The bread was delicious, the walnut and raisin rye in particular, and served with plenty of butter and choice of plain or chilli salt. The menu itself contains three choices for each course, including a vegetarian option.

After we’d ordered, we were presented an extra aperitif (?) with compliments from the chef – a frothy mushroom soup, served in a little teacup. I thought this was a really nice touch, and something that a lot of the diners that night seemed to appreciate. We had the full three course menu, and Graham chose the Broadstreet cured Chalk Steam trout with Hampshire watercress and pickled cucumber, while I opted for the seared Beaulieu Estate wood pigeon, which was served with Altons award-winning black pudding, pancetta and a crisp poached egg. The egg with the batter was extremely light and though the black pudding and pigeon was quite heavy, it made a great pairing. I hadn’t tried pigeon before and it was a nice opportunity to try something new.


The main course was absolutely delicious. Graham had Bracken Farm pork honey roasted fillet, confit belly, crisp pancetta, Hill Farm apple gel served with babyleaf spinach and he said he considered it the best pork dish he’d ever had. I chose the Fir Tree Farm lamb’s breast with gooseberry stuffing, and it was perfection! The portion size was generous, with plenty of meat and the lamb melted in my mouth. Even the gravy was really tasty, and the minted crushed new potatoes and spring peas were a great accompaniment.


As if that wasn’t enough, dessert arrived and, as with the other dishes, was beautifully presented. We both chose the white chocolate mousse with raspberry sorbet and it was divine! The mousse was rich and creamy, but paired with the raspberry sorbet and coulis it was wonderfully refreshing. Similarly to a deconstructed cheesecake because you also had some shortbread crumb on the plate which added some texture. We had the option to pair dessert with a tea or coffee, and I had a traditional English tea which was the perfect round off to the meal.


Considering the atmosphere of the evening, I think the price is incredible. The ‘Hampshire on a Plate’ set menu is £20 for 2 courses, or £25 for 3 per head, which I think is an absolute bargain. For the outstanding service and the extremely high standard of food, I can’t recommend it enough. This set menu is only available until the 2nd of August so if you’re local to Hampshire I’d definitely get booking pronto. Even if your trip is after that, I think the restaurant and setting itself makes it a great place to eat in Hampshire, any time of year.


  1. Ohh your dessert looks so yummy! Sounds like you had a wonderful time, and what a brilliant price too! xx

  2. You are gorgeous! You're such a wonderful photographer too!
    Tegan xx - Permanent Procrastination
    Btw check out my sweet Lightbox Giveaway if you haven’t already!

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  4. This looks absolutely delicious, what a lovely afternoon out!

    Louise x