Hartnett Holder & Co
Hartnett Holder & Co is a relaxed, stylish and comfortable upscale restaurant - full of character, yet unpretentious. Angela Hartnett and Lime Wood’s Luke Holder, with their team, will be creating locally sourced English dishes with a respectful nod to the seasons and to Italian culinary ideologies. This collaboration will be reflected in their fresh, confident approach ensuring that this is "fun dining, not fine dining".
Harnett and Holder’s food is out-and-out British yet comes with the much loved Italian approach to eating - where sharing and provenance is everything. The style will be chefs’ home-cooked food not chefs’ food cooked for restaurants. Both Angela and Luke are famed for their informal, grounded style of cooking and their respect for local produce.
Expect a menu of Italian influenced forest dishes with English classics, pulling together both Chefs much admired signature styles, which will remain constant and other dishes on the menu will change daily with forest and seasonality being the driver.
Starters on the menu include mackerel with lettuce heart, wild cress and oyster mayonnaise or a salad of duck egg, duck heart, toast and turnips.
Pasta comes in the form of polenta ravioli with Dorset truffles and artichokes or double agnolotti with guinea fowl and burrata.
Meat courses feature New Forest venison with red cabbage apple slaw or calves liver with sage onion stew.
Being within casting distance of the sea the local fish dishes are plentiful showcasing hake poached in olive oil with fennel and razor clams or grilled red mullet with cock crab and cannelloni beans.
Sharing dishes on the menu include turbot with brown shrimps and lemon butter and rib eye with smoked bone marrow and charred red onion.
One of the most high-profile female chefs in the restaurant world. Angela worked under Gordon Ramsay at Aubergine, and then under Marcus Wareing where she soon became Head Chef at Pétrus. In 2004 she gained her first Michelin star. In 2008 she launched Murano in Mayfair.
He's worked in some of London's busiest and most exclusive restaurants including Orrery, The Sloane Club, and the Oxo Tower on the South Bank. Luke then spent a year cooking in the Italian kitchen of Enoteca Pinchiorri, 3 Michelin stars, in the heart of Tuscany, Florence - this experience ultimately changed his philosophy on food forever and firmly placed his focus on cooking locally and seasonally, at the highest level.