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The Sherborne gold rush

We’re celebrating after scooping Gold Awards for both The Eastbury Hotel and The Three Wishes in this year’s Taste of the West Hospitality Awards.

We won Gold for our Restaurant at The Eastbury last year and we were determined to do it again this year.  Our philosophy has always been about serving the freshest, seasonal, local produce in a way that allows the flavour of each ingredient to shine and that is something that we have strived to recreate at The Three Wishes over the past year ­ and it’s worked!

People have come to expect a certain standard in the sourcing of local and regional produce within fine dining restaurants, but we have been determined to use all our producer contacts to offer a fantastic dining experience at The Three Wishes as well ­ we don’t see any need to compromise.  Cafe food can be just as memorable as a fine dining experience and I am ecstatic that the judges have recognised this.

Brett.

Bin

 

Keep Sherborne Tidy………

We’re extremely proud of our beautiful little town, and we want to help to keep it looking as pretty as possible - one way to do this is to make sure litter finds its way into a conveniently placed bin, rather than the pavement.  That’s why a group of Sherborne businesses including The Eastbury, got together and agreed to sponsor our own bins ­ you can see our bin in the picture! Now there will be lots more bins placed throughout the town in potential ‘litter hot-spots’ to make sure Sherborne is kept nice and tidy. Look out for our very own Eastbury bin just outside the train station.

Back at The Three Wishes we’ve been doing what we do best; creating an exciting evening with beautiful food and a fun filled atmosphere. Last Friday our team of chefs took guests on a culinary tour of the French regions ­ but this menu had a bit of a twist. From the Coquilles Saint Jacques (Scallops baked in their shells with mushrooms, white wine & tarragon breadcrumbs) to the Boeuf Bourguignon (12 hour cooked beef in red wine, with bacon lardons, button onions & mushrooms) every course was made using some of the very best produce Dorset has to offer ­ so it was haute cuisine created with the help of some of Dorset’s finest food producers ­ what a winning combination! Next up it’s the Best of British on Friday 18th November ­ call 01935 817777 to book.  

Nicky.

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Young stars at The Eastbury

Our 19 year old Chef Ben Champkin, recently took part in the Dorset Young Seafood Master Chef Challenge as part of the Dorset Seafood Festival in Weymouth ­ and won!

Ben, who was crowned South West Chef of the Year by Michael Caines MBE in Exeter last year, can now add this trophy to his growing collection.  The live cook-off in front of the Weymouth crowds was judged by renowned local Chef Mark Hix, and in the photo you can see Mark congratulating Ben on his achievement.   You can taste Ben’s winning dish of roasted sea bass, warm lobster, broad beans, pea fricassee and clear tomato essence on your next visit to The Eastbury, as it is becoming a firm favourite on our dinner menu!

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