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 Tuesday 1st May as spaces may be limited. Payment is requested 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
Salad of Grilled Goats Cheese & Tomato Relish
Wild Mushroom & Onion Soup & Croutons
Salad of Palma Ham, Parmesan, Balsamic & Mustard Dressing
Confit Duck & Orange & Mint
Lime & Paprika Chicken with Crispy Skin
Scotch Salmon, White Wine & Saffron Sauce
Hot Chocolate Pudding & Vanilla Ice Cream
Mixed Berry Meringue & Strawberry Ice Cream
Hazelnut Parfait & Kirch Cherries
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 Tuesday 1st May as spaces may be limited. Payment is requested 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
Salad of Grilled Goats Cheese & Tomato Relish
Wild Mushroom & Onion Soup & Croutons
Salad of Palma Ham, Parmesan, Balsamic & Mustard Dressing
Confit Duck & Orange & Mint
Lime & Paprika Chicken with Crispy Skin
Scotch Salmon, White Wine & Saffron Sauce
Hot Chocolate Pudding & Vanilla Ice Cream
Mixed Berry Meringue & Strawberry Ice Cream
Hazelnut Parfait & Kirch Cherries
Coffee & Madelaines
