IF you like your food local and seasonal, then you can’t go far wrong with the 15-Mile Menu at The Kings Arms in Christchurch.

The restaurant, which has recently won a prestigious Michelin Bib Gourmand, builds its menus around the ingredients, rather than the other way round.

According to the inspectors, the menu was an important factor in achieving the award so the team are keen to build on their philosophy of only working with the best local suppliers within 15-miles.

Ian Gibbs, head chef at The Kings said: “Our 15 Mile Menu is a joy to create, with an array of fantastic produce here on our doorstep in Christchurch.

“With fantastic veg in Sopley, game from the forest and fish from the quay, we’re keeping the food miles down and serving the very best local, quality ingredients.”

Here is one of Ian’s favourite dishes, that you can recreate at home: Slow roast hand of Meadowbrook Farm pork, pearl barley, smoked bacon and thyme cassoulet Serves 2 1 pork hand, boned and tied 1 litre chicken stock 250g soaked pearl barley 50g smoked streaky bacon 1 litre vegetable stock 25ml double cream 1 onion, diced 1 clove garlic, crushed 50ml jus/gravy Pea shoots for garnish Butter for cooking Method Place the pork hand in chicken stock in a deep oven tray, cover the top with foil and slow braise in the oven at 150°C for two to three hours.

Remove from the stock to cool, then divide the pork hand into two equal portions.

Boil the pearl barley in the vegetable stock until tender, drain and reserve.

Sauté onion, garlic and thyme in butter, add barley and double cream, add the smoked bacon and finish with baby spinach.

To plate, place the pearl barley risotto in the centre of a plate or large bowl.

Place some pea shoots on top, place the hand of pork on top of pea shoots, drizzle jus over the pork.

 

THE 15-Mile Menu at The Kings Arms in Christchurch, offers two courses for £15 and three courses for £17.50, and is updated on a weekly basis so there is also something new.
For starters I was tempted by the winter braised beef and pearl barley broth and the confit duck hash with fried egg, but unfortunately time was against me so I opted for just a main course.
Although I don’t usually go for the vegetarian option, I fancied something light and healthy for a change, so I ordered the Sicilian-style baked courgette with pine nuts, orange and herbs.
While I was waiting, the chef sent a sample of a new dish he was working on – succulent, fleshy scallops pan fried in a curry paste and served with an avocado cream which was an inspired combination.
When my baked courgette arrived it was nicely presented on the plate and was a robust amalgamation of Mediterranean flavours, perfectly cooked and very filling.
If you have a sweet tooth, there is a selection of four desserts including steam syrup pudding with custard and King Chocollate tart with Drambuie ice cream.
The Kings Arms is amongst 27 newcomers in the 2014 Michelin guide and is the only Dorset restaurant to have been awarded the Bib Gourmand.