Breakfast
8am - 11am Everyday
Lunch
Tuesday - Friday 12pm - 2:30pm
(Closed Mondays)
Dinner
Monday - Friday 6:00 - 9:00pm
Saturday
12:00pm - 9:00pm
Sunday
12:00pm - 4:00pm
(Closed Sunday evening)
Open 7 days a week for breakfast.
Book, a Table
For any other enquiry tel: 01425 200050
For more info visit
Local, seasonal produce, authentically cooked
Nestled within the serene grounds of The Retreat, amidst secluded lawns and ancient oaks on the outskirts of the New Forest in Hampshire, lies a restaurant exuding contemporary charm.
This culinary gem is the brainchild of Colin Nash, an award-winning chef boasting three decades of culinary expertise and a deep-rooted commitment to local, sustainable, and seasonal fare.
The menu is a testament to his devotion to modern cuisine, featuring a delightful array of classic, seasonal dishes crafted with an abundance of fresh, locally-sourced produce.
We Love Local
Colin is an ardent supporter of the local producers, forging close partnerships with passionate nearby suppliers. The succulent wild venison is sustainably sourced, from The Hinton Admiral Estate. Exceptional local farms supply the premium meats, and as for seafood, we receive direct deliveries from the skilled fishermen at Mudeford Quay.
We take pride in offering a fine selection of local tipples. Drop the Anchor brewery provides us with their exceptional ales, while the artisan cider, Dickies Dribble, hails from Harrow Wood Farm in the New Forest.
Book a Table
Our Menu
We embrace the delightful, lively flavours each season brings, with our carefully and lovingly prepared menus.
We have handpicked the finest ingredients, ensuring a celebration of the fresh and vibrant taste of the local produce.
Head chef and founder
Colin Nash
Colin is renowned for his relentless pursuit of innovation in his kitchen, with over 30 years of experience. One of the most exciting chefs in Dorset winning many awards over his years in the kitchen.
His career began at the young age of 13 helping his mum in local restaurants in Christchurch. After school, he wasted no time in enrolling in Bournemouth and Poole catering college, one of the best colleges in England. This led him to Langans Brasserie in the heart of London, his first taste of pressure in a busy kitchen.
As years went by he developed a passion and understanding of what he wanted to achieve by working in various hotels and restaurants along the way.
He prides himself on fresh local and seasonal foods and likes to add the occasional twist. “A good meal is like a good movie exciting you along the way” he quotes.