Exploring Dorset
Visitors to Dorset, England will undoubtedly want to take in the magnificent sights of the county: numerous landscaped gardens, famous country houses, National Trust properties and ancient monuments, including the famous druid edifice at Stonehenge in Wiltshire.

The area has many fabulous sights, both natural and man made and you could easily spend months just exploring them. Of course you need to stay in comfort while on your travels and there are few hotels that can match the ambience and friendliness of Stock Hill Country House Hotel. It is a delightful late Victorian mansion set in eleven acres of mature but beautifully nurtured, wooded grounds in quiet surroundings on the borders of Somerset, Dorset and Wiltshire. Many of the aforementioned attractions are within easy reach, yet this Dorset country house hotel exudes calm and tranquillity as soon as you turn into its beech-lined drive. From the moment you arrive at the imposing entrance, you can start to relax and begin to experience the comfort and hospitality once afforded only to the privileged few.

Take a look at Stock Hill’s website and look at the "What to see" link. There are lots of places to visit featured on the page and the hotel keeps guide books and maps to ensure visitors reach their desired destination.
Stock Hill’s Chef/Patron, Peter Hauser and his wife Nita have spent nearly two decades refurbishing this Victorian house and gardens to exacting standards. Today, Stock Hill's serenity and acclaimed cuisine is internationally recognised by many as one of the finest country house hotels in England. Peter Hauser’s talent in the kitchen has received many accolades, but the best judge of quality is the fact that visitors return time and time again.
Peter Hauser's food is an interesting blend of classic French and English cuisine but highlighted with an underlying influence of his native Austria. Peter trained at the Hotel Schwechaterhof in Linz, Austria and he is an innovative, highly creative chef who enjoys experimenting with unusual combinations that will tantalise the taste buds and make you long for the next mouthful. The results of his labour are both original and enjoyable. His kitchen philosophy is to prepare every dish using the simplest, freshest ingredients, including fine local produce, such as game and meat from the surrounding countryside, freshly caught fish and shellfish from Brixham and the nearby Dorset coast, along with his own, organically grown vegetables and herbs from the delightful walled kitchen garden. His menu changes every day and always features a wide variety of dishes to suit every taste. Of course the Austrian influence pervades the dessert menu, which is simply irresistible.
Peter's refreshing view on his culinary skill is, "I don't cook like anyone else. I cook like me". When you have visited Stock Hill you will understand just what this means.    [26 Feb 2004 12:21:30]

Food:    Service:    Ambiance:    Overall: 
Recommended Dishes: Anything on the menu - changed daily

     ­John Wilkinson   jwmail at btinternet dot com