I almost shudder when I think that Bodega nearly didn't open its doors.

The wine and cheese eaterie in the former Sweets Emporium in Christchurch's Wick Lane was actually refused planning permission earlier this year.

But the team behind the venture, Andy Fielden and Megan Spink, found a new legislation which allows them a change of use from a retail premises to a bar for two years without planning permission.

And thank goodness, for the venue is proving to be a thriving addition to the town - it is so busy on the mid-week evening we visit, that we very nearly don't get a seat.

The interior has been transformed into a charming rustic, welcoming area, with wooden tables, cosy lighting and plenty of wine bottles stacked up along the walls.

Drinks ordered - my husband was pleased to discover a range of specialist beers and ales were also available - we were left to peruse the menu, which consists of an extensive selection of cheese and meat, put together following recommendations by craftsmen.

The emphasis is on seasonal and local foods, as well as quality, with some of the produce coming from a little further afield, to create a regularly rotating menu.

With myself a cheese lover and my husband a fan of meat, it quickly became clear that our best option was the Bodega Board for two (£15), including three cheeses, two cured meats, Bakehouse24 sour dough, cracked crackers and olive oil.

My mouth started watering as soon as the wooden board, which pretty much filled the table, arrived.

It was all too tempting to eat the cheese and meat on their own to enjoy the full flavours, but the taste of each was actually enhanced by the accompanying bread and salty crackers.

Everything we ate was, quite simply, delicious. On the cheese side, my favourites were the Brie De Meaux Donge - made using traditional methods with unpasteurised milk from the local area - and the Picos Blue, a smooth, creamy blue cheese made in Northern Spain with a mix of cows' and goats' milk.

Equally tasty were the Bellota chorizo - from acorn-fed Spanish pigs - and the smokey Coppa, from a local butcher in New Milton.

Megan and Andy are currently appealing the planning decision in a bid to keep the doors of this bustling bar open and I, for one, sincerely hope they succeed, as we will almost certainly be back for more.

With all the cheese and meat on the menu available to take home from the deli, even if you don't have time to stay for a drink, there's not excuse not to pay Bodega a visit.

:: bodega-christchurch.co.uk