We are delighted to be a part of the Wine Festival Winchester (21-23 Nov Winchester Guildhall). Wine and cheese are two of life’s greatest pleasures & we’ll be showcasing our favourite Hampshire cheeses over the whole weekend.

Winchester Wine Festival is a chance for everyone to enjoy a feast of fabulous wines in the company of Susie & Peter, Masters of Wine from BBC1’s Saturday Kitchen. The festival will feature hundreds of delicious wines, which all visitors can sample for free.

Come & see us on our stand for a delicious nibble, some cheesy banter and a chance to win lunch for two! For further information and tickets visit the Winchester Wine Festival website.

We’ve been involved in a wonderful recipe book – the perfect gift for the foodie in your family !

“Meats, Eats, Drinks and Leaves” celebrates the chefs, eateries, producers and farmers of Hampshire.

The absolutely stunning hardback coffee- table book is brimming with delicious recipes; cool photos & stories of local chefs & food heroes.

We just wanted to say a big thank you to all who helped us to raise £558 for Hampshire based charity, The Pelican Cancer Foundation.  We donated £1 when all 558 of you ordered our delicious starter of “Alresford Blackmoor Wood Pigeon”.

Don’t forget this and more recipes are featured in the stunning new limited edition recipe book, “Meats, Eats, Drinks & Leaves around Hampshire”   – available to purchase at the restaurant for £25.00 while stocks last!

The Good Food Guide 2015 has been released and we are delighted to retain our grade 4 rating… WOO-HOO!!

The Chesil Rectory is supporting Live Well 4 Longer’s campaign helping Hampshire – based charity, The Pelican Cancer Foundation.

When dining at the restaurant, if you order our delicious starter of “Alresford Blackmoor Wood Pigeon”, £1 will be donated.

This & more great recipes are featured in a new book published in July, Meats, Eats, Drinks & Leaves around Hampshire. 

For more info go to www.livewell4longer.com

The Chesil Rectory has just been voted ‘3rd most romantic restaurant in Britain’ in a readers poll by The Times newspaper. Obviously, we couldn’t agree more… With knock out food, twinkling candlelight, cosy banquettes and a roaring fire, what’s not to love?!

The Hampshire Food Festival is now in it’s 13th year and is a month-long celebration of local food and farming. The Festival takes place from the 1st-31st of July and features a wide range of different events which take place across the county. Events in previous years have included: wine tasting, workshops, special menus and many more. Our  July menu is a special festival menu brimming with an abundance of local produce from our favourite local suppliers.

Hampshire Food festival 2013 launch party with Italian chef & restaurateur Antonio Carluccio.

On Friday night The Chesil Team attended the Winchester Business Excellence Awards ceremony at the Guildhall and scooped the prestigious Winchester BID “Member of the Year” trophy! We were up against such fierce competition as Dutton Gregory and many other city centre businesses.

The Chesil Rectory was praised for being an outstanding, positive, proactive member of the community as well as demonstrating strong business growth and using loads of local producers and suppliers.

Thank you to the BID who help to make Winchester the perfect place to visit; and thank you to our hardworking team and lovely customers who help to make the Chesil Rectory the perfect for lunch and dinner!

The Hampshire Food Festival is now in it’s 13th year and is a month-long celebration of local food and farming. The Festival takes place from the 1st-31st of July and features a wide range of different events which take place across the county. Events in previous years have included: wine tasting, workshops, special menus and many more. Our  July menu is a special festival menu brimming with an abundance of local produce from our favourite local suppliers.

Great news! “Rathbone Estate” will be hosting our next wine tasting evening, showcasing six exceptional wines alongside a delicious five course seasonal menu.

Rathbone’s Ryan Morgan and our old friend, Joe Wadhams from Enotria Wines will be explaining why Australia is back at the cutting edge of Viticulture, tasting wines from Yering Station, Mount Langhi Ghiran and Xanadu.

And for the main course… Australian heavyweights from the Rathbone stable will be going to head as Ryan pitches two big hitting Shiraz’s against each other with the all important bragging rights up for grabs!

Canapés, 4 course dinner & all tasting wines £60 per head. Always a sell-out!  Booking essential.

MENU

Tuna Tartare, Vietnamese Dressing, Coriander Shoots

Poached Salmon Rillettes, Cucumber Mousse

Glazed Rosary Goat’s Cheese & Onion Confit Tartlet

2009 Cliff Edge Riesling Mount Langi Ghiran – Grampians

Pressé of Corn -Fed Chicken, Chargrilled Secrett’s Asparagus, Hollandaise

2010 Village Chardonnay, Yering Station – Yarra Valley

Sirloin of Hampshire Beef, Caponata, Smoked Onion Purée

2007 Village Shiraz Viognier, Yering Station – Yarra Valley

                                                and

2007 Cliff Edge Shiraz, Mount Langi Ghiran – Grampians

Twice Baked Barbers Cheddar Soufflé

2009 Cabernet, Xanadu – Margaret River

Crème Vanille, Confit Pineapple, Mango Sorbet

2010 Cane Cut’ Semillon Sauvignon, Xanadu – Margaret River

An intimate & convivial night & a great way to improve your wine credentials!

Great news ! “Rathbone Estate” will be hosting our next wine tasting evening,  show casing six exceptional wines alongside a delicious five course seasonal menu.

Canapés, 4 course dinner & all tasting wines £60 per head. Always a sell- out!  Booking essential.

(Canapés)

Tuna Tartare, Vietnamese Dressing, Coriander Shoots

Poached Salmon Rillettes, Cucumber Mousse

Glazed Rosary Goat’s Cheese & Onion Confit Tartlet

2009 Cliff Edge Riesling Mount Langi Ghiran – Grampians

****

(Starter )

Pressé of Corn -Fed Chicken, Chargrilled Secrett’s Asparagus, Hollandaise

2010 Village Chardonnay, Yering Station – Yarra Valley

****

(Main )

Sirloin of Hampshire Beef, Caponata, Smoked Onion Purée

2007 Village Shiraz Viognier, Yering Station – Yarra Valley

                                                and

2007 Cliff Edge Shiraz, Mount Langi Ghiran – Grampians

****

(Cheese course )

Twice Baked Barbers Cheddar Soufflé

2009 Cabernet, Xanadu – Margaret River

****

(Dessert)

Crème Vanille, Confit Pineapple, Mango Sorbet

2010 Cane Cut’ Semillon Sauvignon, Xanadu – Margaret River

****

An intimate & convivial night & an excellent opportunity to improve your wine credentials!

Spring is here (allegedly!) & with it comes an abundance of new ingredients for The Chesil’s  kitchen.

Delicious, tasty Spring veg like spinach, kale, leeks & wild garlic will feature on our menus over the coming weeks, not forgetting wonderful watercress which adds a peppery yet smooth edge to dishes and is highly nutritious. We love it & use it in salads & garnishes, in classic soups – basically whenever we can!

If you are feeling fishy then the humble plaice is bang in season , as is wild salmon & those lovely succulent mussels, cockles &  oysters. Chef’s also very happy to have abundance of his absolute favourite spud: the one & only Jersey Royal!

And into May comes a Chesil favourite, that British classic: asparagus. It’s a notoriously sensitive crop & a very short season so we are hoping & praying for sunshine. Full flavoured, deliciously sweet and tender asparagus is regularly described as the ‘best in the world’… and who are we to argue? It’s well worth the wait for its unbeatable flavour and freshness & Chef has once again created  his special ‘Asparagus Menu’ featuring a whole range of asparagus inspired specials available throughout May & June.

Enjoying time with friends and family over a four day weekend, and savouring fresh, roasted lamb with a bottle of red wine are some of the great pleasures of springtime. Come and indulge at the Chesil Rectory after all that good behaviour during Lent! Closed on the Bank Holiday Monday (Chef needs a day off!), but open the rest of the weekend for fresh, seasonal, delicious lunch and dinner, not to mention fabulous roasts and supper on Easter Sunday.