“We are dedicated to fine food and wine here at The Mill, and work closely with local suppliers to ensure we get the best produce. We are also members of Hampshire Fare, allowing us an inside look at what’s new on the market. The chefs pick fresh herbs from the garden to enhance the menu and we use free-range eggs and meat caught in the local area. Fish is sourced locally and is fresh to the plate. Our heat exchange unit, which is fitted to the base of the river, provides us with almost eighty per cent of our hot water and central heating for The Mill.”

The Mill twice-baked cheese and New Forest mushroom soufflé; Moroccan spiced lamb rump with chargrilled Mediterranean vegetables, sweet potato fondant, and olive dressing; and pan-fried fillet of cod with saffron and shellfish butter sauce, new potatoes, and sea asparagus.

A glorious old-fashioned bolthole (not one for the hispter crowd) barely seconds from the beach and the glories of the ancient New Forest, where wonderful efforts are made to marry a warm welcome with a devotion to rendering all the magic of the forest onto your plate.