The Dining Room, Chewton Glen
Muddy says: Chewton Glen’s Dining Room is pure, high-end posh-nosh — the table cloths are white, the cutlery polished — but with a relaxed, conservatory vibe, all magnolias, lemon trees and modern chandeliers.
With Executive Chef and Saturday Kitchen stalwart, Luke Matthews at the helm, expectations are high and, on our visit, they were met.
Expect à la carte or a tasting menu which might included Pressing of Duck Liver with gingerbread and macademia; Hand-Dived Scallops with truffle and verjus or Risotto of Forest Mushrooms with pickled walnut.
The wine list is long, interesting and as you would expect from a restaurant of this calibre, pretty pricey, but fear not, there is a page dedicated to bottles under £30. The waiting staff are also beyond friendly, looking us in the eye and always saying hello. At Muddy, we like that.