Latest Festival Headline Events Revealed

Avid about ale, bonkers about bangers or fascinated by fine food? If so, the New Forest is the place to be this autumn.


The first New Forest Food & Drink Festival will be a week of culinary events, produce, tasting, dishes and activities for every foodie – all taking place under 15 themes representing the very best of the New Forest, from October 31 – November 6 2016. Here are the latest headline events added to the programme:


The New Forest Inn will focus on Great Forest Bangers on Tuesday 1 November, showing guests how a classic can be transformed into a gastro meal. A selection of chefs will unveil six different ways to cook sausages, all competing to claim the best dish. Guests will also leave the lunch with a thorough knowledge of how to safely cook your own meat at home.


Nestled in the midst of the New Forest National Park, surrounded by ancient woodland and wildlife, The Bell Inn will headline the New Forest Forager theme on Thursday 3 November. The dinner will feature a 6-course tasting menu with highlights of the New Forest and Game. Guest speaker Peter Sibley, from Forest Foragers will teach guests all there is to know about edible wild plants and fungi in the New Forest.


The Montagu Arms in Beaulieu is one of only two restaurants in Hampshire which boast a Michelin star, making it the ideal location to headline the Sip & Savour theme on Saturday 5 November. Head chef Matthew Tomkinson, who drives a constant quest to find the best ingredients, will prepare six mouth-watering courses, thoughtfully combined with Sommelier selected wines for guests to sip and savour.


Alternatively, if you’re mad about malt, The White Buck in Burley is the place to be. Head chef Thomas Barker and his team will be headlining the Sizzling Steaks & Perfect Pies theme, accompanied by Head Brewer at Fuller’s, John Keeling. With over 30 years brewing experience, John will be matching a range of beers to a delicious five course banquet. Prepare to be enthralled and amazed as your taste buds are taken on a culinary journey.


Rhinefield House is the perfect setting for the New Forest Breakfast & Brunch on Saturday 5 November. The celebrated ‘New Forest Marque Breakfast’ must include at least four traditional ingredients sourced from the National Park. Forest bangers, free range eggs, cured bacon, artisan wholemeal or local mushrooms will all be on the menu. Guests will be welcomed with Bucks Fizz before starting their brunch experience with a selection of New Forest artisan jams and breads, local cheeses and cold meats followed by a cooked to order locally sourced breakfast.


Everyone knows about the New Forest’s 5,000 or so roaming ponies. But, every September, did you know they are joined by up to 600 pigs? The act of turning pigs loose on the Forest during the autumn is known as Pannage, or Common of Mast, and goes back to the time of William the Conqueror. According to top chefs, the resulting New Forest Pannage pork produces some of the world’s best ham – rivalling the famous Spanish Ibérico. Head Chef at Cambium Restaurant, Alistair Craig, has created a 6-course tasting menu to celebrate autumn in the New Forest – including New Forest Pannage pork, crab from lymington and seasonal vegetables from Exbury for our Sensational Pannage Pig theme.


William the Conqueror declared the ‘nueva foresta’ his royal hunting ground and rich-tasting pheasant, partridge, venison and rabbit are still firmly part of forest life and dining. Balmer Lawn, built originally in the mid 1800’s as a hunting lodge, is the ideal setting for the final theme, Glorious Games and Roaring Fires. The gala evening, on Wednesday 2 November, will present the best of the New Forest – a stunning six course tasting menu. A guest speaker will be introducing the courses and the wines, and throughout the evening the hotels resident pianist will be playing the Baby Grand.


Tickets for the events are limited, these can be booked on the official New Forest Food & Drink Festival website:




Louise Neville



T: 01329 822866

Issued on behalf of:

 The New Forest