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There’s some seriously inventive cooking on show at Nina and Gerard Basset’s New Forest hotel these days. Executive chef George Blogg honed his skills under two-Michelin-starred Philip Howard
(The Square) and David Everitt-Matthias (Le Champignon Sauvage), and now
oversees the Hotel Terravina restaurant – as well as cooking at the intimate 24-seater Dining Room three nights a week. His multi-course
tasting menus are designed to thrill, incorporating forest pickings as well as regional produce in, say, snails with malt and garlic (served on a bark plate) or pork terrine with wild leek and
pear. Curt menu descriptions hide complex, innovatively presented dishes with standout flavours: fantastically fresh turbot comes with ‘tidal’ greens, cockles and spheres of seaweed vinegar jelly,
while desserts stay true to the forest theme with a knockout acorn brûlée. The food is complemented by a thoroughbred wine list.
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The Dining Room at Hotel TerraVina
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