RISING from the ashes of Gary Rhodes and his culinary affair with Christchurch, The Kings Hotel restaurant is now under the expert eye of Michelin star chef Alex Aitkin, who is also at the helm of The Jetty at the Christchurch Harbour Hotel.

The Kings Hotel is located slap-bang in the heart of Christchurch, overlooking the Kings Arms Bowling Green and historical castle ruins.

The hotel itself is a stunning Georgian building, which combines a restaurant with luxurious rooms carefully restored to its true Georgian pomp.

The restaurant serves the very best local and seasonal food and today sees the launch of ‘Friday Fizz ‘n’ Chips’.

This new campaign is timed to coincide with 2012 being the year to celebrate all things British.

Now you can take advantage of fresh fish landed at Mudeford Quay, mushy peas and chips all while sipping champagne.

Menu highlights include Fat Fillet of Hake with chips and Sarsons malt vinegar served with a glass of chilled Prosecco for £12.50 and Half Lobster and chips with a glass of Champagne at £25.

The Kings Restaurant has also introduced The Josper Grill, a technique that gives a distinctive charcoal flavour to all the local and oaky handpicked ingredients which are placed upon its coals.

The Josper Grill has taken the international culinary world by storm, with admired chefs such as Heston Blumenthal, Gordon Ramsay creating Josper-inspired menus in their current establishments.

The Spanish hybrid grill/oven, powered by hardwood oak charcoal is perfect for grilling meat, fish and vegetables swiftly, with an utterly distinctive taste.

Why not eat like a king the next time you visit Christchurch.