Hotels in Christchurch

Lord Bute Hotel
Lymington Road


BH23 4JS
Click for phone

Write a review
update this listing

The Lord Bute Hotel Highcliffe is set in true Dorset surroundings between Highcliffe Castle and the New Forset, this oppulant, grand hotel boasts formal yet relaxing attributes. The Lord Bute Hotel's silver service, Double AA Rosette restaurant, traditional and modern styled bedrooms and our impeccable reputation for service; will make you believe you are in five star surroundings, until of course you settle your account.

Style and comfort should be affordable, with rooms available for only £98 per night and a 3 course dinner from £29.95 per head, you will realise you have made the right choice with the Lord Bute Hotel & Restaurant in Highcliffe.

We provide an intimate service and a high concern for the comfort of your stay at the Lord Bute Hotel and can cater for almost any taste. With 5 diamonds and a grading of 91% awarded by the A.A. in 2005, the Lord Bute Hotel has established a well-deserved reputation that has become synonymous with the values of elegance, style, sophistication and luxury.


Number of Rooms: 13
Number Ensuite: 13

Price per Room:

For an instant Currency convertor Click here


Name: The Lord Bute Restaurant
Awards: 2 AA Rosettes

For menu click here

Travel Help

Local Car Hire
Book Train Tickets
Book a Taxi


Credit Cards Accepted
Open All Year
TV in Rooms
Satellite TV - Most
Conference/Business Facilities

Sample Menu:


Chilled Melon Plate

Fans of ripe galia melon set with fresh soft seasonal berries with pearls of fruit coulis and Greek yoghurt finished with a ball of fruit sorbet with fresh herbs

Smoked Mackerel Mousse
A smooth mousse of smoked mackerel flavored with horseradish and lemon, served with dressed baby leaves and melba toasts.
Chicken and Smoked Duck Terrine
A rich terrine of chicken studded with smoked duck, pistachio nuts and fresh tarragon, served with a brandy and apple jelly with crisp dressed salad leaves and fresh herbs
Warm Goat’s Cheese
Herb crumbed goat’s cheese gently deep fried and set on a bed of sun blushed tomato relish with a sweet balsamic dressing
Salmon and Prawn Timbale
Flakes of fresh salmon with peeled prawns bound in a light lemon and dill mascerpone cheese, topped with frisse lettuce and finished with a sweet lemon dressing with fresh herbs
Cream of Tomato and Basil Soup served with Fresh Chives and croutons

Main Courses

Tender Loin of Dorset Pork Hinton
Tender loin of pork oven roasted with fine herbs, set with a bacon and leek rosti potato cake with a grain mustard and whiskey cream sauce
Mediterranean Vegetable Tagliattelle

Fresh egg tagliattelle set with a roasted Mediterranean vegetables in a sweet red pepper and chilli sauce, finished with grated parmesan cheese
Breast of Barbary Duck

Pan fried breast of Barbary duckling set with a stone fruit compote finished with a fruit sauce with fresh blueberries and strawberries
Dorset Coast Monkfish

Fresh local monkfish tail filled with red pepper and fresh chervil, wrapped in pancetta and gently baked, served with a sweet roasted pepper and tomato coulis

Pave of Romsey Lamb Waterford

Tender lamb loin, roasted with garlic and rosemary, set with a fondant potato and finished with a silky redcurrant and mint glaze

Whole Sea Bass Highcliffe
Fresh Dorset coast sea bass simply grilled with rock salt and black pepper, served with a lime crown and herb butter sauce

Fillet of Beef Lord Bute - (£6.75 supplement)
Finest Scottish fillet of beef wrapped in bacon and cooked to your

This page viewed on 15,640 occasions since Oct 16th 2005

Brit Quote:
I would die for my country but I could never let my country die for me - Neil Kinnock
More Quotes

On this day:
George Eliot Publishes Middlemarch - 1871, Locarno Treaty Signed - 1925, Sellotape Goes on Sale - 1937, Grundy Interviews the Sex Pistols - 1976, Channel Tunnel Links Britain and France - 1990
More dates from British history

click here to view all the British counties

County Pages