You’ll find well-cooked, honest and imaginative food, with a huge emphasis on locally-sourced produce at The Green House Hotel’s Arbor restaurant

We’re lucky as nearby we have England’s garden counties, Dorset, Hampshire and Wiltshire, from where we get daily deliveries of the best meat, vegetables and dairy products.

Being on the south coast, we also get the pick of the country’s fish and shellfish. We love our artisan suppliers and get a buzz out of finding new specialist providers to work with.

What else will you find at Arbor restaurant?

Unfussy, knowledgeable service from staff who actually love food and love looking after people. Modern, informal interiors and atmosphere, where we want you to be able to kick back, relax over a nice glass of wine and enjoy our fine food.

The best thing is that you can enjoy all this with a clear conscience as the Green House was developed on sustainable principles – from the building materials, the energy systems and even the bee hives on the roof.

Arbor restaurant continues this proud tradition and ensuresthat dining here will not end up costing you the earth.

We’re careful with our food miles and try to use as much organic, Fairtrade and farm-assured produce as possible, working closely with suppliers who stake their family name on their quality.

Because we’d like you to come back, we also price our menu as reasonably as possible.



Created by Andy Hilton, head chef at The Green House Hotel, Bournemouth


• 1 x 250 lamb rump • 1 x red chilli • 1 x garlic clove • 20g ginger • 25g curry powder • 30ml natural yoghurt • 1 x large carrot, peeled • 1 x cardamom pod • 100g butter • 1 x red onion • 1 x white onion • 50g flour (ground dried chickpea)


Combine the chilli, ginger, garlic, 10g of the curry powder and the natural yoghurt in a spice blender or food processor and blend until smooth. Place in a bowl with the lamb and marinate overnight in the fridge, or for at least two to three hours.

For the braised carrot, place in a suitable oven dish with the butter, cardamom pod and 100ml of water and salt to taste. Cover tightly with tin foil and cook in the oven for 40mins at 160 degrees until the carrot is soft and tender to the touch.

To cook the lamb, preheat the oven to 180 degrees, heat an oiled frying pan and place the lamb fat side down, then transfer straight to the oven for 15mins. Remove from the pan, place on a tray and leave to rest for 10mins.

For the onion bhajee, slice the onions, either on a mandolin or using a sharp knife to cut as thinly as possible, season with salt and the remaining 15g curry powder and leave for 30mins so the salt draws out moisture from the onion. Add the flour mix so it resembles a thick batter. Shape into bowls and deep-fry at 160 degrees for five minutes until golden and crisp.

To serve, cut the carrot in half lengthways and pan fry until caramelsied. Cut the lamb in half, place on top ofthe carrot and arrange the bhajees.

Best served with a drizzle of minted yoghurt.

The Green House Hotel, Grove Road, Bournemouth

T: 01202 498900