Samphire at Ham, situated adjacent to the family-run Blazing Donkey Hotel, takes its name from the now-fashionable 'sea vegetable': it's an apt title for a restaurant serving exciting modern food based on locally sourced ingredients. Inside, the dining room oozes traditional charm with its hop-garlanded beams, soft candlelight and plush furnishings.
Chef Steve Hogben-Lambert procures rare-breed free-range pork from a farm just 100 yards down the road, and often marinates the meat in honey and lovage before serving it with bubble 'n' squeak.
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