Room Reservations:
01590 624467

01590 612324

Restaurant Reservations:
01590 612324

Autumn Has Arrived at The Terrace Restaurant

15th Oct 2021

Inspiration for a new recipe can come from anywhere. Colourful magazines, beautiful books or the plethora of cookery programmes pervading our TV screens can all stimulate our creativity, but for Head Chef, Matthew Whitfield nothing is more inspirational than nature itself.

Welcome to autumn at The Terrace Restaurant, this is the place to visit for a real taste of the season during your New Forest dining break.


From Garden To Fork

The kitchen garden at the Montagu Arms was developed as an educational resource producing food for use in The Terrace Restaurant and the hotels country pub, Monty’s Inn. The Garden, lovingly tended to by our head gardener, Barry, celebrates the sheer joy of growing and cooking your own fruits and vegetables, whilst maintaining a respect for our natural environment.
Barry uses the companion planting method to bring a balanced eco-system to the garden, encouraging bees for pollination and discouraging pests from destroying crops.
There is continuous growth through each season in the Kitchen garden and Matthew’s dishes are lead completely by the abundance of seasonal produce from our forest, coast and garden. Currently growing in the garden is an abundance of crab apples, runner beans, chard, rosehips, herbs, edible flowers and much more.

Sourced With Passion & Care

Matthew's fruit and vegetable supplier, Bellord and Brown are based right next door to The Montagu Arms Hotel in Beaulieu village. Operated by two chefs with a passion for nature and sustainability, Bellord & Brown source with the seasons, working with a hand-picked selection of local growers as well as foraging for wild ingredients too.

They supply an exciting range of bespoke produce including the centre-pieces to Matthew's New Forest salt baked baby celeriac, hazelnut, pickled celery and truffled butter dish as well as the sunburst squash for a dish accompanied by toasted seeds, Old Winchester cheese, garlic gnocchi and lemon.


Our New Forest Larder



The Terrace is the only restaurant in the UK where you will be able to eat Black Water pig belly. Owned and run by Sue and Mike Kenworthy, all the pigs at Blackwater Pork in Hampshire are outdoor bred and reared, meaning they can roam freely and forage for themselves. The herd consists of 60 pigs including Berkshires and rare breed Gloucester Old Spots 

Venison for Matthew's Beaulieu Estate roe deer, pickled elderberry, quince, smoked beetroot and glazed neck dish is sourced from right within the Beaulieu Estate, whilst the malt used in Matthew's salt caramel and malt tart comes from his father's brewery. This signature dessert is then served alongside a tasting of Dad's 'Firecracker' beer brewed in nearby Botley.


To experience Matt’s delicious menu during your New Forest dining break, why not book a table at The Terrace?
Book online or call 01590 612324.
New Autumn Menu at The Terrace

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