The Larder House, Southbourne, opened its doors last year and offers an original twist, promoting classic food and its provenance.

James Fowler, 29, and his skilled and dedicated team are breathing new life into Dorset’s food and drink scene – true ambassadors of European specialities. Infused with traditions of bygone eras and through continuous research into the greatest foods from around Europe, The Larder House is rapidly winning the hearts of foodie elites and local residents.

Everything has a story to tell, be it their range of unusual back bar spirits or the range of charcuterie and cheeses which they showcase.

The Larder House is playful, accessible and carries a buzz in the air that is difficult to describe. It’s a local gem that offers something rather special.

James said: “We are working towards our niche market. We know we are not here for everyone, we like to specialise.

“The main thing for us is that it is not all about local, seasonal produce – seasonal yes, but not necessarily local. I think it’s been over-used.

“For us it’s all about provenance, using things where they are at their best. A lot of charcuterie is better from Europe. UK charcuterie is getting better and better but Europe is where it originated, from so that’s why I look there, for the history to learn about the methods, and understanding what’s best out there and why it’s regionally specific in certain countries – that’s for both food and drink.

“I’m a big fan of social media, so we often see ingredients kicking around. It’s good to have that flexibility and work closely with the chefs.

“We get offered a lot of ingredients, so things change all the time.”

You can experience the delicacies for yourselves at one of their showcase nights in which the team give a unique food and libation pairing event.

Previous showcase nights have shown expertise in sherry wines, offal, port, absinthe, single malt whisky and gin. Nose-to-tails nights also present a feast of different cuts of meat, whilst grappa nights, coming soon, will explore the fragrant, grape-based pomace brandy of Italian origin.

Cocktails are a speciality here, designed with a captivating Heston Blumenthal-style twist.

James grew up with a love of food and always wanted to be a chef. After taking the university route he decided to set up his own restaurant, and so The Larder house was born.

“We really know the provenance of everything we do. We can guide people through quite bespoke topics, and that’s where the artisan food kicks in.

“Educating the customer and exploration is a big thing for me. I get frustrated not knowing what something is, and that spurs me on.

“Barman Joel and I have been to Switzerland – the home of absinthe. Anyone on the team who wants to specialise can travel to experience it first-hand so we can then pass that knowledge on to the customer,” explained James.

“I have culled what I’ve done; it’s about specialising before expanding. I don’t want to have to offer everything because we have to, I’d rather know everything that there is to know about what we do sell rather than trying to please people. People come to us for our charcuterie and cheeses served at the end of the bar, all at room temperature. I take a lot of pride in my cheese.”

The enthusiasm is abundant and the research that goes into their offering is fascinating. Head chef Paul Reed, 38, sous chef Martin Taylor, 27, and chef de partie Virgil Verbret create an assortment of exciting dishes.

Paul said: “I enjoy working with different ingredients and it all happens in the wood burning stove.

“Everything is made on the premises – it’s about being a chef of food rather than a manager of the kitchen.

“We get excited about food when it’s done right and understand it. Everyone here is passionate and committed, whether we’re in the kitchen or front of house,” added Martin.

  • The Larder House, 4 Southbourne Grove, Southbourne, BH6 3QZ, 01202 424687