“A wonderful treat for New Forest and Southampton inhabitants: the charming, self-effacing Gerard Basset, who began his career as a world-class wine expert as head sommelier at Chewton Glen and went on to co-found the Hotel du Vin chain, now runs, with his wife Nina, his own laid back but highly professional restaurant on the edge of the New Forest, where you will find swift service, excellent, easy going food and a marvel of a modern wine cellar and list, including many affordable bottles and wines by the glass. And for visitors: 11 contemporary, very well-equipped bedrooms, and a swimming pool.”
Written by Fiona Duncan
“Why do people love staying in your hotel? From the many comments we receive and the high number of returning guests we have (over 90%) guests remark that TerraVina is very special and that they love it for the great service and the relaxed and chilled out vibe. Although only small, it is much talked about, very well loved by a huge number of returning guests and the hotel keenly promotes wine as one of its unique selling points, as Gerard is currently the only person in the world to hold the titles of Master of Wine, Master Sommelier and Wine MBA all at once. His appointment as an OBE is the “icing on the cake”…. For those who love great wine, very tasty food, using locally sourced produce, relaxed, chilled but professional service and the tranquility of the forest we are a place to consider.
What is there to do in the area or on site? We have the New Forest on our doorstep… literally just a two minute walk from our front door and there are various tourist attractions nearby, such as Beaulieu Motor Musuem, Peppa Pig World and Paultons Park and Exbury Gardens. At the hotel we have an outdoor pool which is a real sun trap when the sun shines and which guests love to relax around in the summer months with a G&T and idle away the hours.
What kind of breakfast do you offer? Full English breakfast, (table service) using locally sourced produce and a Continental offering which is laid out buffet style.
Do you offer other meals? And can you recommend good places to eat out
locally? We are open for breakfast, lunch and dinner and we also have a Fine Dining restaurant, “The Dining Room at TerraVina” in addition to the hotel’s main restaurant, which is open for dinner only on Saturday, Sunday and Monday evenings. We can recommend other restaurants and eating options nearby
Which are your most popular room types, and why? The rooms with roof terraces are very popular in the summer as guests can enjoy their own private space and they are all sun traps. Canteiro is one of the most popular bedrooms whatever the weather (no roof terrace but lovely picture window overlooking the paddock)
What message would you like to give Hotel Guru readers?
Hotel TerraVina is an award winning, chic, boutique Hotel and “home” to Gerard Basset OBE, World Champion Sommelier and his wife Nina. The Hotel boasts 11 stylish bedrooms, private dining room and contemporary restaurant with an open kitchen and al fresco veranda. TerraVina has evolved hugely and changed considerably since those first early years. Much comment has been made regarding the interiors, the look and feel of the hotel and the fact that it feels like the forest has “come inside” and the hotel has been featured greatly in the National press and many glossy magazines. There have also been two TV shows where Nina, Gerard and the team, as well as the hotel and its forest location have been featured.
During the summer of 2012 TerraVina merged with the 10in8 Fine Dining Group, created by Michelin award winning chef, Alan Murchison. Opening in January 2013 is the “Dining Room at TerraVina” a fine dining restaurant using forest foraged food and fresh fare from Dorset and Hampshire. George Blogg is the executive chef and he comes from the 2 Michelin star, Champignon Sauvage where he was sous chef. We are very excited to have George join us and the tasting menu in the new dining room is innovative, exciting and quirky. (Open for dinner only on Saturday, Sunday and Monday evenings from mid January onwards)”