Acorn Restaurant

The story

Acorn Restaurant, Brockenhurst | Modern British Dining in the New Forest

Chef Cameron Giles and the Kitchen

At Acorn Restaurant in Brockenhurst, Chef Cameron Giles applies a modern approach to British cooking, earning the establishment an AA Rosette for Culinary Excellence. The kitchen prioritizes provenance, sourcing ingredients as close to home as possible to celebrate the vibrant flavors of the New Forest. Dishes rely on bold simplicity, allowing exceptional local produce to take center stage without unnecessary complication.

Ingredients and Suppliers

Provenance drives the menu, with pork sausages arriving from Crow Farm in Ringwood and meats supplied by Gillets and PJ Moore. Fresh fish comes from Hutchings Bros of Bournemouth, while desserts feature Jude's Ice Cream and preserves from Naked Jam alongside honey from Noble Bee. The cheese selection showcases Hampshire staples such as Old Winchester and garlic-flavored nettle varieties. Drinks continue the regional narrative through Southampton Dock Gate Coffee, Brock Gin, and wines from nearby Brook Hill Vineyard.

Dining Spaces and History

The restaurant occupies the Forest Park Hotel, a Tudor Renaissance building constructed in 1902 that has hosted royalty since its early years. A sophisticated dining room with candlelit tables frames the evening menu, offering refined dishes designed for a slower pace. Guests seeking a lighter option can visit the bar for a relaxed meal where dogs are welcome, or book the Signature Collection Afternoon Tea featuring homemade pastries and premium teas.