THE Chewton Glen in New Milton is famed throughout the world for the exacting standards of its food, health spa and accommodation. The country house is also proud of its recently opened restaurant, Vetiver.

Spread across five rooms, including a Wine Room and the newly constructed Summer House, Vetiver offers settings to suit all dining occasions, seasons or times of the day. As you’d expect, the luxury service matches that of the hotel.

At the helm of the restaurant at Chewton Glen is Head Chef Andrew DuBourg. At 29, Andrew has impeccable credentials and is a strong addition to the award-winning team.

Prior to joining Chewton Glen he has worked for the past 11 years at some of the leading restaurants in London, including the positions of Head Chef at the Michelin-starred Club Gascon, Sous Chef at St Albans Restaurant, Chef de Partie at the two-Michelin starred The Square Restaurant and also the highly successful Wolsey Café Restaurant.

Working with Executive Head Chef, Luke Matthews, Andrew has responsibility for creating imaginative, seasonal menus dining in Vetiver and overseeing the day-to-day operation of the main restaurant at Chewton Glen. When not in the kitchen, or creating new dishes, Andrew, who has a passion for using local produce, will be spending time foraging in the grounds of the hotel and Forest for ingredients to introduce in to his recipes.

Vetiver is far more than a refurbished restaurant with the new á la carte menu offering an eclectic diverse range of cosmopolitan dishes sitting alongside Chewton Glen favourites.

With less formality you can dine at Vetiver and enjoy one-course and a glass of wine after a busy day, or make an evening of it, as you would have done in the past.

There is far greater choice including main courses from the grill, an evening trolley special and a far great varied of vegetables and salad dishes. At lunchtime the three-course £25 ‘Daily Set Lunch Menu’ compliments the á la carte menu and on Sunday, this is replaced by the Sunday Lunch Menu at £35.

Although the menus are completely new, traditional signature dishes still feature.