Dining at Summer Lodge is a truly memorable experience. Executive Chef Steven Titman was formerly at the highly acclaimed White Barn Inn in Kennebunkport, one of the USA's top ten hotel restaurants, and from the moment he established himself in Dorset he has been winning new fans from near and far. 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 with many of the ingredients sourced from the wealth of fine produce found in the locality, and from Summer Lodge's own gardens. Members of the restaurant team are always discreetly on hand to advise, recommend, and assist, displaying the unobtrusive professionalism typical of all aspects of Summer Lodge. The dishes you 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. Beatrice has a particular passion for food and entrusts her famous signature dishes to Steven. To accompany your meal there is a well-kept award-winning wine cellar, and the Sommelier and his team will gladly suggest the best wine to suit your chosen dishes – you may even wish to taste a few before making your final decision. When it comes to dining at Summer Lodge, you are completely spoilt for choice with a lunch set menu, dinner set menu, dinner à la carte menu and dinner tasting menu. Sundays are widely reserved for a hearty lunch with family and friends, and where better to sit back and enjoy your weekend than in the award-winning Dining Room? The fine dining Sunday lunch menu includes three delicious courses and is constantly changing to include the best seasonal produce.