Les Bouviers Restaurant with Rooms

This modern restaurant with rooms, situated in over five acres of landscaped grounds complete with lake and stream, has the look of a private house and the feel of country house. It is all very civilised, with shades of claret and gold and contemporary artworks on the walls. Chef-patron James Coward has clocked-up over two decades at the helm of Les Bouviers (five years or so at this location) and he remains dedicated to and inspired by the fruits of Dorset's best produce from land and sea. His elaborate cooking takes a modern approach though it is rooted in French classical tradition; thus breast of guinea fowl is served with red cabbage, a ballottine filled with foie gras mousse, fondant potatoes and oregano jus, while to finish, go for the signature tangy lemon tart with saffron and crème fraîche ice cream.