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.
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.
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.
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