Our Restaurant

Award winning fine dining in Dorset

Dining at Summer Lodge is a truly memorable experience.

Steven and his team serve traditional English dishes tempered with a twist of modern European. It's an exquisite combination that has had critics scribbling in their napkins! Offering the finest meats and the most delicately cooked fish dishes, many of the ingredients are sourced from the wealth of fine produce found in our locality, and from our own gardens.

Menus

Opening Hours

Lunch:
12:00pm - 2:00pm

Dinner:
7:00pm - 9:30pm

Contact

Telephone: +44 (0) 1935 48 2000

Classic seasonal ingredients

The dishes you will find on the menu combine Steven's love of producing a perfect harmony of flavours, with the influence of Beatrice Tollman, President and Founder of the Red Carnation Hotel Collection.

When it comes to dining at Summer Lodge, you are completely spoilt for choice. Whet your appetite with our lunch set menu, dinner à la carte menu and dinner tasting menu. Of course you don't have to choose what's on the menu. If we have the ingredients, we'll cook any dish you fancy. 

Or, how would you like a meal where every course is a surprise? When you choose our Surprise Menu you don’t know what you are going to get, but rest assured, every meal that comes from our award-winning kitchen is a treat. Naturally we will check with you regarding any allergies or preferences before we surprise you. The menu changes daily and sometimes during the course of the evening and Sommeliers will be on hand to select a wine to match each dish perfectly.

With service to match the surroundings, unobtrusive yet friendly, we look forward to welcoming you to The Restaurant soon.

MISSION STATEMENT

"Using Dorset's abundant local produce, my resourceful and imaginative team use their strong classical foundations and light modern touches to provide guests with an exceptional dining experience - from fine dining in the restaurant to light lunches and our popular Afternoon Tea, our focus is always on serving cuisine of the highest standard." 

Executive Chef, Steven Titman

YOUR VIEWS

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