The Three Lions, owned and run for many years by Mike and Jayne Womersley, is one of the hidden treasures of the Hants-Dorset area. Mike a former Michelin-starred chef and a Fellow of the Master Chefs of Great Britain, has had many glowing revues and other awards including the Best Chef finalist in the Trencherman Guide 2017 for his cooking, which he describes as modern British/French. In 2017 the Restaurant also received a Trip Advisor Certificate of Excellence and achieved 22 years in the Good Food Guide.
Members and guests may choose from the menu set out below. Vegetarian and coeliac dishes are also available. The cost of the 3 course lunch is £26.50 per head for RSC members and their partners and will include wine and a glass of sherry or soft drink. Non-members are welcome to attend and the cost will be £32.50 per head.
Those wishing to attend are asked to notify Ian Anderson as soon as possible and in any case by Thursday 1st March as space may be limited. Payment and meal choice, from the menu below, are requested for members and their guests at the time of booking. Please make cheques payable to the Royal Society of Chemistry, Mid-Southern Counties Section Trust.
Contact – Ian Anderson 02380 730673 iangmanderson@gmail.com
MENU
Homemade Gravadlax of Salmon
Leek, Bacon & Chive Soup with Croutons
Homemade Faggot & Wild Mushrooms
Chicken in a Coq Au Vin Style
Roast Loin of Pork, Stuffing & Crackling
Baked Sea Bream, Shellfish & Cognac Sauce
Treacle Tart with Verbena Ice Cream
Vanilla Pineapple & Liquorice Ice Cream
Lime Parfait & Passionfruit
Coffee & Madelaines
Members and guests may choose from the menu set out below. Vegetarian and coeliac dishes are also available. The cost of the 3 course lunch is £26.50 per head for RSC members and their partners and will include wine and a glass of sherry or soft drink. Non-members are welcome to attend and the cost will be £32.50 per head.
Those wishing to attend are asked to notify Ian Anderson as soon as possible and in any case by Thursday 1st March as space may be limited. Payment and meal choice, from the menu below, are requested for members and their guests at the time of booking. Please make cheques payable to the Royal Society of Chemistry, Mid-Southern Counties Section Trust.
Contact – Ian Anderson 02380 730673 iangmanderson@gmail.com
MENU
Homemade Gravadlax of Salmon
Leek, Bacon & Chive Soup with Croutons
Homemade Faggot & Wild Mushrooms
Chicken in a Coq Au Vin Style
Roast Loin of Pork, Stuffing & Crackling
Baked Sea Bream, Shellfish & Cognac Sauce
Treacle Tart with Verbena Ice Cream
Vanilla Pineapple & Liquorice Ice Cream
Lime Parfait & Passionfruit
Coffee & Madelaines
