Pop-up restaurant in the new pavilion.
Fine Dining at Abbotsbury Subtropical Gardens with Nick Holt.

Winner of South West Wedding Caterer of the Year 2018
Upcoming lunchtime dates for 2018, 12 – 3pm:

Wed 26th September

Half-price entry to the Gardens after your meal.

Nick Holt with Canapes

Suppliers:

  • Walter Rose & son
  • Wayne Pullen Butchers of Milborne Port
  • Premier Fish
  • Country Fare
  • La chasse speciality goods

My name is Nick Holt and I’m the Head Chef and owner of Dorset Fine Dining.

Speaking for us all at Dorset Fine Dining we are over the moon to be working with Abbotsbury Subtropical Gardens on their new project.  It has so much potential for weddings and events of all kinds.

We will be doing a series of pop up restaurants there using locally sourced, seasonal, free range and sustainable produce, however at the same time allowing us the freedom to utilise ingredients further afield. We are very much looking forward to the months ahead and a long and mutually beneficial relationship.

I have a great passion for cooking which I have being doing now for over 20 years! I try to find small individual producers who can provide me with quality seasonal ingredients. Although this is important to me I also allow myself the freedom to explore further afield and discover excellence from beyond the locality.

I am very fortunate to work in Dorset with its abundance of high quality produce.

I had a wonderful start to my career, being trained in classical French cuisine under the first British Chef to gain a Michelin Star with the Roux brothers at Le Poulbot in London. Using those classical methods as a basis, I think I have been able to carve my own niche.

The food should speak for itself, I try not to overcomplicate my dishes with too many flavours and elements.

The Spring Menu

To Start

Roasted Mediterranean vegetable roulade, goat’s curd, red pepper sauce, spiced pumpkin seeds.

Home cured salmon, squid ink mayonnaise, pickled apples, radish and sea herbs.

Our Signature Mozzarella cherry tomatoes, homemade pesto, soil and cress.

Salad of sauteed free range Devon duck gesiers, new potatoes, red peppers, buttermilk cornbread.

To Follow

Roast cornfed chicken breast, white truffle mash, wild mushrooms, roast chicken veloute.

Slow cooked Spring lamb shoulder, jewelled cous cous, molasses.

Baked cod, crushed potato and leek cake, creamed peas with fresh mint, lettuce.

Almond milk polenta with ratatouille and chickpeas, vegetarian parmesan, fresh herbs, warm spiced almond slaw.

All main courses come with a selection of seasonal vegetables and potatoes chosen by our chef.

To Finish

White peach Bavarian cream, saffron jelly, shortbread.

Pineapple and coconut ravioli, mango sauce, white chocolate.

Honey vanilla bean panna cotta, blood orange gel, cardamon and coconut cream, toasted coconut shortbread.

Dark chocolate torte, salted caramel, puffed rice, Italian meringue.

Local cheese, crackers, local butter, fruit and chutney supp £4.

Three course menu: £40.00pp

Coffee and chocolate truffles: £3.50

* Please note that this is a sample menu and could be subject to change. Please let us know when booking if you have a particular preference or dietary requirement.

Please note our 20% off food for Season Ticket holders does not apply to the Pop-up Restaurants events at Abbotsbury Subtropical Gardens.

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