Hordle, French Restaurant Guide

“Fresh local fish” is the star turn at this beachside restaurant – in “an excellent location with wonderful coastal views on a good day”. Chef Andy Waters worked under the great French chef Paul Bocuse early in his career. Top Tip – “they also serve an exceptional breakfast”.

“Still amazing after all these years” – “Andrew & Marjolaine Du Bourg are excellent hosts” and continue to win high esteem at this quaint fine-dining venue, in a pretty street near the harbour. “A real foodie restaurant”: choose from four-, five-, or seven-course menus where “every course is a surprise and you don’t get the actual menu until the end”: “inventive, delicious food and wine throughout”.