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How to celebrate English Wine Week in The New Forest

Published by on May 11, 2017

  Earlier this year the Queen released 3,000 bottles of wine grown on her Windsor estate. Because it sold out... Read More...

How to Stay Productive at Work

Published by on April 1, 2017

There’s no better feeling than crossing something off your ‘to do’ list. A productive day in the office is incredibly... Read More...

Hygge New Knightwood Bedrooms At Careys Manor & SenSpa

Published by on March 15, 2017

Our new Knightwood Garden bedrooms are the perfect example of hygge – the delightful Danish word for cosy, intimate and... Read More...

Introducing our Regional Lunch Menu at Le Blaireau

Published by on February 14, 2017

Embark on a gourmet adventure at Le Blaireau, our French Bar & Bistro with our new ‘Regional Lunch Menu’. Each... Read More...

Introducing Basha | Restaurant Manager & Tea Sommelier at Cambium

Published by on August 2, 2016

We are delighted to introduce Cambium Restaurant Manager & Tea Sommelier, Basha Tamboli. Born and raised in South India, Basha... Read More...

Introducing Michael Driscoll | Head Sommelier at Cambium

Published by on July 8, 2016

We are very pleased to introduce Michael Driscoll our Head Sommelier at Cambium. Born in London, Michael never thought he... Read More...

How To Put The ‘Art’ Into Artisan Gin

Published by on July 8, 2016

With a diversity of Gins on the market, the type and quantity of each producer’s botanicals varies according to their... Read More...

Celebrate Bastille Day at Le Blaireau

Published by on June 24, 2016

Associated with the harsh rule of the Bourbon monarchy in the late 1700s, the storming of the Bastille was a... Read More...

Real Weddings – James & Georgina

Published by on October 26, 2015

21st August 2015 The Proposal James and I had a night away with Brighton. We had talked a lot about... Read More...

Dinner Party Recipes | Crab Bordelaise

Published by on March 9, 2015

Learn how to create delicious dishes for your dinner party like our Executive Chef, Paul Peters, starting with his Crab... Read More...