Experienced Chef de Partie or enthusiastic Commis Chef required for our fine dining restaurant. Hours to include weekends. Hours and wages to be discussed. This is a full time position.
Experienced preferred but not essential.
Please email your cv to email@example.com or call 01329835870.
Full Time Waiting Staff required for our fine dining restaurant.
Various hours to include breakfast, lunch and dinner.
Must be smart, friendly, enthusiastic and very reliable.
Please contact Vicki or Dawn on 01329835870
Thinking of booking a room?
Book a room direct with our Reservations on 01329835870 and quote BDW to receive a Free bottle of House Wine on arrival. 1 bottle per booking. Cannot be used in conjunction with any other offers.
Available For a Limited Period only.
Subject to availability. Not valid on group bookings
AT THE OLD HOUSE HOTEL
DRAUGHT BEERS AVAILABLE
Wine of The Month
Lagar de Indra
Clear, bright, yellow pale colour with hints of gold. Fruity & flowery aroma
with easily found hints of apple, pear grapefruits and aromatic herbs.
Fresh balanced & persistent with fruity shades.
£19.95 per bottle
A STORYBOOK MEAL
They say you cannot judge a book by its cover; but how often have you had a ripping read of a novel you purchased because you liked the picture and the title? In the corner of Wickham Square there is an ivy covered hotel called The Old House and I have walked past it on many an occasion and thought there may be some stories to tell behind that attractive facade.
On a chilly November evening we crossed the threshold to be welcomed by Chris who was the perfect host; attentive, amusing and efficient, as were all the well-turned-out team that evening. The service was excellent, and that despite the fact they had the rest of the restaurant to serve as well as a private party in one of the side rooms.
My dining partner for the evening, Liz, and I sat in the conservatory and through the large windows we could just make out the gently lit haven of the garden. The interior of the hotel is rustic and comfortable, reflecting its country house feel, and above our heads was an ornate and stunning chandelier that took centre stage.
An amuse-bouche was served, a delicate quenelle of salmon mousse, and it set the standard for everything that followed. Intricate in conception and presentation but with a wonderful blend of taste and textures; Head Chef Sebastien Smith certainly knows his craft; the small taster set about making the mouth water and the taste buds burst into action.
Duck Egg & Serrano: a perfect example of how to present a dish, how to blend soft and crisp and how to excite the palate. This was a small tower topped by a poached duck egg on top of a garlic scented crouton and served with a crispy Serrano ham. Superb in every detail, but then Liz told me to try her choice, it may not have had the taste/texture mix of mine but the flavours leapt into the mouth with the first small bite. Smoked Trout, Oat Cakes and served with Horseradish and Capers Cream Cheese, the taste of this dish was intense, balanced, stunning and each element of the concoction adding more to the overall experience. The fact that this delicate dish was served on a salver of black slate only heightened its presentation.
The gap between courses is timed perfectly, a few minutes between starter and main and then a quiet broader gap between main and dessert when we could digest in thought what we had just eaten.
A towering, colourful, confection of Supreme of Smoked Salmon, topped with a crispy noodle nest, served on Samphire with an Exmouth Mussel Chowder, as tasty as it was elegant. My dish won the intensity taste test this time with a superb plate of Pheasant ‘Normandy’, served with Braised Apples and Calvados; Rosemary herbs completed the picture. The breast was not too ‘gamey’, in fact it was light, meaty and soft in texture; the apple and Calvados sauce was amazing.
Side dishes of Cornish New Potatoes and a medley of Winter Vegetables completed the main course table. Every dish cooked to perfection with nothing getting in the way of the flavours or the textures. It takes a clever chef to combine all these ingredients and still serve something that looks stunning, tastes amazingly and leaves the diner smiling broadly. Sebastien achieves all of this and more.
The biggest problem, and only problem of the evening was the choice of dessert – so many and all sounding wonderful. Liz went for the exotic sounding Chocolate and Orange Blossom Water Fondant served with a Champagne Sorbet. That fondant was one of the best ever served, soft and chocolaty but when the fork is pushed through the outer soft shell the warm chocolate oozes free – and the rest will be left to your imagination.
For me it was a crisp Almond and Fig Tart, served with an amazing Peanut Brittle and Amaretto Ice Cream; this was a dessert to beat all desserts and once again summed up Chef’s dedication to superb food; delicate, full of flavor and with an amazing array of textures.
The Old House Hotel in Wickham Square is a lovely building that we had walked past a thousand times with the thought that it may well be as nice inside as the outside advertises; it is better; and it will be very hard to walk past now. Chef and his small brigade in the kitchen produce stunning looking dishes that taste even better than they look; and this in a beautiful hotel and restaurant that can be judged by its exterior; it has an interior and a menu that far exceeds the attractive invitation of the cover!
OLD HOUSE HOTEL & RESTAURANT
The Square, Wickham, PO17 5JG
Our meal without drinks was great value at a little over £35 a head
The Old House Hotel is proud to be a member of the Hampshire Wedding Experts.
We are a group of professionals who are passionate about providing an excellent service to our Bride & Grooms.
Please visit our webpage www.hampshireweddingexperts.co.uk
You can also find us on Facebook
Have your car collected and returned clean and shiny with Meon Valley Hand Car Wash & Valeting Services.
Professional service guaranteed - prices from £6.00
Rowley’s, our sister restaurant, in Jermyn Street, St James’s , London have been serving their award winning steaks for the past 45 years.
The Rowley's steak dining experience is unique in the fact that the entrecote steak is seared in the kitchen and then served to your table for further cooking, to your liking, on a controllable burner, with a delicious herb butter sauce, which has been developed from the famous restaurant in Geneva, Entrecote Cafe de Paris. You can see their web page www.cafe-de-paris.ch
Please see Restaurant page for menu
14th – 17th Wickham Festival
23rd – 25th Portsmouth International Kite Festival
12th-14th Goodwood Revival
12th – 21st Southampton PSP Boat Show
Need Present Inspiration?
Look no further than The Old House
Birthday, Anniversary, Thank You,
I’m Sorry, Christmas, any occasion.
A Personalised Gift Voucher is the ideal present.
Vouchers Are Available For Any Value You Require