Colin Nash Restaurant

Colin Nash Restaurant is nestled within the serene grounds of The Retreat at Lyndhurst Road, Hinton, Christchurch, amidst secluded lawns and ancient oaks on the outskirts of the New Forest. It is the brainchild of Colin Nash, an award-winning chef with three decades of culinary experience whose previous kitchens include Stanwell House, Langland Brasserie, The Three Tuns and Bournemouth Poole College. Menus change daily according to the local livestock, fruit and vegetables around the restaurant, including Mudeford-caught fish and wild venison from the Hinton Admiral Estate.