The Chesil Rectory
The simple black-beamed, white-walled dining room in the oldest house in Winchester (it dates back to the 15th century) has been decked out with contrasting modern furniture by a new young ownership team who took over the restaurant in 2008. The menu has been given a spring clean too. Head chef Damian Brown has brought his extensive experience working in some of the top kitchens in the country to create elegant dishes such as a starter of terrine of corn-fed Goosenargh chicken served with lentils and a sherry vinaigrette. Local produce makes an appearance in the form of slow roasted belly of Greenfields Farm pork with creamed layered potatoes and seasonal specialities such as hand-speared Dorset plaice that's only available for a few weeks in the summer is served with Caramelised Potatoes, Braised Gems, Cucumber and pink peppercorn butter.
