A glorious country house built 200 years ago of stone from the Purbeck Hills, situated within its own beautiful, formal gardens

Highest Standards of Food

I cook with wine, sometimes I even add it to the food.

Quote Mark W. C. Fields


From Nick Holt, Head Chef

I want our guests to leave the hotel feeling content, with their appetites amply satisfied - and with smiles of pleasure on their faces.  In order to achieve this, I work with my team on menu design and the sourcing of quality ingredients. We then concentrate on achieving and maintaining the highest standards of food preparation. 

Since joining The Grange I have spent much time in finding and building up good relations with suppliers. In order both to reduce the carbon footprint and to support the local economy, wherever possible I use suppliers who are as near to the hotel as possible. I try to find small, individual producers who can provide me with quality seasonal ingredients.  Although these values of community and partnership are very important to me, I also allow myself the freedom to explore further afield and to discover excellence from beyond the locality. Wherever they are, when I find producers who I believe share with me a dedication to and love of their work, I know I have found a winning combination.

I am very fortunate to be working in West Dorset with its abundance of high quality produce; the location also gives me the opportunity to source my favourite game and fish - which I love working with. Passers-by may be surprised to see me foraging in the surrounding hedgerows and woodlands – where I find Nature’s neglected store-cupboard of berries, wild herbs and mushrooms. 

I am privileged to have had a wonderful start to my career, being trained in classical French cuisine; using those classical methods as a basis, I think that I have been able to carve my own niche in modern British cuisine.  The food should speak for itself; I try not to over-complicate my dishes with too many flavours and elements.  My philosophy: simple, seasonal, sustainable, well-cooked and always to the best of my ability.

Our Suppliers

Whenever possible we use local companies for the produce used in the restaurant.  I have changed the menus to only include fish dishes from sustainable sources.  I am pleased to list the following suppliers who are renowned for the high quality of their products:


Andrew Barclay, butchers of Wincanton
Broadoak Slow - traditonal heritage chicken, Copse Hill Farm, Sturminster Newton.


W.T. Taylor & Son, Bakers of Bruton
Stoates Flour of Shaftesbury

Fruit and Vegetables

Dorset Down Mushrooms of Poyntington
Chalmers Brothers Fruit and Vegetables of Wells, Somerset
Mike Sugg - Asparagus and seasonal fruits of Sandford Orcas


Longman Cheese - West country dairy suppliers of North Cadbury
Jason Thompson’s Free range eggs – Milborne Wick

Wine & Drinks

Christopher Piper Wines of Ottery St. Mary, Exeter - Wine merchant to top quality hotels, restaurants and pubs.
John Lawrence - Traditional cider of Corton Denham
The Somerset Distillery Burrow Hill - Somerset Apple Brandy and Somerset Pomona; great with cheese!
Yeovil Ales - A small brewery supplying us cask conditioned guest ales
Wadworth - Wadworth's 6X, one of the South's most famous ales.
Piddle Brewery - Imaginatively named bottle conditioned ales from Piddlehinton (Piddle in a Bottle, Jimmy Riddle etc!).
Clipper - Organic and fair trade speciailty tea supplier

Specialist Produce

The Fine Food Company, Wincanton
Capreolus - Producers of Fine Smoked Food and Charcuterie, Rampisham, Dorset.


Samways, Fishmongers of West Bay
Kingfisher of Brixham

Capreolus Bacon Capreolus Bacon
Broad Oak Slow Chicken Broad Oak Slow Chicken
Burrow Hill Cider Apple Orchard Burrow Hill Cider Apple Orchard
The Longman Herd The Longman Herd
Clipper Tea, Beaminster, Dorset Clipper Tea, Beaminster, Dorset
Free range eggs from a local farm Free range eggs from a local farm

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