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Situated above Ventnor Bay on the southern reaches of the Isle of Wight, The Hambrough looks every inch the imposing Victorian stone villa, but the interior is bang up to date with boutique
stylings and tremendous sea views from the windows of the dining room. Following the departure of chef/proprietor Robert Thompson, the hotel is now in new hands and the owners have brought in
Darren Beevers (ex-Club Gascon) to head up the kitchen. Expect high-end contemporary cooking inspired by produce
from the island and beyond: to start you might go for white and green asparagus with pork crackling, black garlic and sorrel Chantilly, before sampling seared loin of lamb with seaweed carrots,
confit lemon, cauliflower and oyster ice cream or a plate of roasted turbot, broccoli, quinoa, sea herbs and pickled cockles dressed with crab bisque. Well-chosen wines too.
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