Following an extensive enhancement programme, Four Seasons Hotel Hampshire is set to open the doors to its brand new restaurant and bar, Wild Carrot.

The location was created under the helm of acclaimed designer Martin Brudnizki, and will open on September 22nd.

Named after the dainty white wildflower found plentifully in the fields that make up Dogmersfield Park, the hotel’s estate, Wild Carrot will be overseen by executive chef Dirk Gieselmann, alongside newly appointed restaurant chef Adam Falgrin.

Distinctly British in design, the dining room at Wild Carrot plays with classic detailing alongside subtle contemporary pieces, adding a touch of eccentric character and charm to the quintessential country house.

Offering rolling countryside views framed by beautifully large floor to ceiling windows, the spacious dining room exudes a stylish yet unpretentious and relaxed feel.

The menu at Wild Carrot will feature Gieselmann’s signature dishes, reflecting his culinary journey and experiences, harmoniously sitting alongside Falgrin’s contemporary take on British classics.

All dishes will be crafted with locally sourced ingredients, and seasonal produce from farms and markets further afield.

Boasting an open kitchen, Wild Carrot will invite guests to openly interact with the Hampshire chefs, and enjoy the spectacle of their cooking.

In addition, Wild Carrot will also feature a private dining area sitting up to 25 guests, and an outdoor terrace that will reflect the natural lushness of an English garden, draping with green foliage entwined with statement pendant lighting.