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.
Eric Zwiebel, Sommelier extraordinaire, has created a wine list that compliments each dish superbly and will be more than happy to assist in selecting a wine to suit and delight.
Children under 12 years old are welcome to dine in the restaurant at lunchtime and in the Conservatory at any time.
12:00pm - 1:45pm (Monday to Friday)
12:30pm - 2:00pm (Saturday and Sunday)
7pm - 9pm (Sunday to Thursday)
7pm - 9:30pm (Friday and Saturday)
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. We also cater for a wide variety of dining requirements. With service to match the surroundings, unobtrusive yet friendly, and a fine sommelier on hand, we look forward to welcoming you to The Restaurant soon.
We are proud to have been awarded Hotel Restaurant of the Year at the Dorset Food & Drinks Awards 2017.
"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
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