Charlie's

04/06/2026

A standout dish on our menu, dressed Dorset crab with a pickled cucumber and light mayonnaise.

28/05/2026

Our daily specials have been celebrating the best of fresh British fish, dishes inspired by the coast and the season's ingredients.

21/05/2026

The best of British asparagus, from farm to plate in under 48 hours. We see how Pete from Slade Farm has perfected the art of growing British asparagus.

17/05/2026

As the seasons shift, so do our dishes. With every change in season comes new inspiration. Our menu is a reflection of what is fresh, vibrant, and at its absolute best.

14/05/2026

Seasonality shapes everything we create, from what we plate to how we pair ingredients. With Chefs Farm, we get a real-time look at what's in season and how it's growing, letting produce lead the story on every dish.

12/05/2026

Our chocolate mousse has made way for something even more irresistible. Our tiramisu trolley, freshly layered and served tableside for a piece of theatre.

11/05/2026

What's in season for May?​
Chef Tommaso shares three standout ingredients defining the month, fresh, vibrant, and full of flavour.

07/05/2026

Our newest breakfast dish has arrived, Cooke's kedgeree, named after our general manager, made with the freshest smoked haddock and finished with our very own herbs grown in the Evo grow.

05/05/2026

Our interiors are always adorned with beautiful fresh flowers, bringing colour, fragrance, and a touch of nature to every table.

03/05/2026

Our BBQ Cornish Gurnard, served with warm tartare sauce and spring greens.

01/05/2026

The season has begun at Charlie's.​ From the finest seasonal ingredients to our chef's recommended dishes including our signature Sunday roast, every plate is a celebration of what the time of year has to offer.

29/04/2026

The art of service, from kitchen to table. A seamless blend of precision in the kitchen, attentive service on the floor, and an exceptional atmosphere.

26/04/2026

Our Dover Sole, prepared just the way you like it, grilled, pan-fried, or served with a delicate Veronique dressing. Expertly filleted tableside, ready for you to savour every bite. ​
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22/04/2026

Our caviar menu is an invitation to indulge, delicate, refined, and crafted for those who appreciate the finer things.

19/04/2026

At Downlands Farm, by harnessing these animals natural rooting behaviour, they are improving their fields as well as regenerating the farmland.

16/04/2026

A luxurious lunchtime at Charlie's, made for inviting atmosphere's and relaxed meals. ​
Credit: .whitehead

14/04/2026

Discover our latest dishes, thoughtfully crafted by our team of chefs, inspired by the finest ingredients of the season.

09/04/2026

Our interiors come alive in spring, soft hues, elegant details, and a luxurious atmosphere designed for lingering moments.

07/04/2026

Our beautiful Iron Age port cut, perfectly paired with port-poached apple and finished with a rich grape mustard jus.

05/04/2026

03/04/2026

A refined welcome every time, our hostess Marina is there to greet you with a warm smile ensuring every detail feels considered.

02/04/2026

Seasonal flavours, elegant dishes, and an inviting atmosphere come together this Easter weekend.

29/03/2026

Layers of tart rhubarb and delicate flaky pastry, the perfect sweet finish to your meal.

25/03/2026

Regenerative farming is at the forefront of everything Downlands Farm does, lambs raised on regenerated pasture and free to roam. Just in time for Easter, the perfect moment to enjoy this incredible product.

21/03/2026

Our front of house team preps with precision and care, ensuring every table, glass and moment is ready to welcome you.