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Best Bites: Seasons Restaurant offers a change of style

Seasons Restaurant offers a French-European menu with contemporary style and outstanding service.

From left to right: manager Paul Ioannou, chef Cedric Coulaut and deputy manager Frankie Netherwood

Located in the Four Seasons luxury country house hotel, in Dogmersfield, diners are treated to exquisite, locally-grown food and drink.

Working with Hampshire farmers and fisherman, restaurant chef Cedric Coulant changes the menu to bring the best and freshest produce to the table.

“Sometimes I may swap the type of fish on the main menu if there is a better yield and price,” Mr Coulant said.

“We work with producers close by, such as wine producers in Andover. The beef tenderloin is the most popular dish, closely followed by the Hyden Farm lamb trio, sourced from Waterlooville.”

Mr Coulant has been working as chef at Seasons for 18 months after moving from France to work in Las Vegas.

With a team of seven in the kitchen, he said he always wanted to work for the Four Seasons group and enjoyed the magnificent location.

“I love working with a fresh ingredient and turning it into something wonderful,” he added.

His creations on the delectable starter menu include crab roulade – avocado with fresh brown crab and green apple and lime juice – and bouquet of asparagus – glazed white and green asparagus in a crispy parmesan tuile, sautéed organic mushroom, asparagus mousseline and girolle foam.

For vegetarians, the chef’s vegetable patch dish is a perfect main; an assortment of spring vegetables and fresh herbs, timbale with spinach mousse, truffle slices and spring truffle foam.

If you are after a hearty chunk of beautifully cooked beef, the roasted tenderloin of English beef with crispy and soft potatoes, mixed organic mushrooms with bordelaise sauce and baby onion confit, is a must.

Presented on elegant white plates and finished with pretty decorations, including rose petals, every dessert is a temptation. An exotic choice is coconut sponge with mango sorbet, passion fruit jelly, yoghurt mousse and hibiscus sauce. For chocolate lovers there is salted caramel gan-ache with white chocolate panna cotta and milk chocolate ice cream.

Served by impeccably dressed, knowledgeable and friendly staff, the Seasons Restaurant seats 80 and the dress code is smart casual.

Abundant daylight cascades through French windows framing the glorious views of Dogmersfield Park and, when the light falls, guests are treated to a magnificent view of the sunset.

A highlight unique to the venue is its interactive farmers’ market Sunday lunch.

Displaying the finest local produce, it offers something for the whole family, from the roast carvery and seafood station to the kids’ buffet.

Every Friday night, guests can enjoy tastes from the sea at a fish dining experience. Poached lemon sole, butterfly sea bass, wild sea bream, roasted octopus, pan seared skate and cockles and giant crevettes are among the treats.

The historic Georgian manor house in Chalkly Lane blends English country living with 21st-century modernity. As well as offering a three-course sit down dinner, the venue caters for afternoon tea in the library and a gourmet picnic lunch to enjoy in the surrounding beauty of the park.

 

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