Perched on Bournemouth’s East Cliff, The Cottonwood Boutique Hotel is one of the town’s most romantic and unique venues.

Part of the Quantum Hotel Group, the hotel enjoys stunning panoramic sea views of the Isle of Wight and Purbeck, with Bournemouth’s award winning golden sandy beaches just a stone’s throw away.

The stylish, modern and intimate interior exudes chic, contemporary decadence, combined with exceptional comfort – it is indeed a distinctive venue with a quirky, yet stylish decor you are sure to remember.

This August The Cottonwood Boutique Hotel will offer wonderful alfresco dining – as an official patron of the Bournemouth Air Festival they will be offering a range of packages for visitors, an alfresco menu, cocktails, and a burger stand serving fresh, local handmade burgers throughout the weekend. Being right under the flight path, with private parking, the hotel is perfectly situated to enjoy the sights and sounds of the Bournemouth Air Festival 2015.

The kitchen serves a mouth-watering new brasserie menu which includes traditional old favourites but with a modern twist. There’s a plethora of options including a Dish of the Day, available seven days a week, plus a new cocktail collection – the perfect recipe for alfresco dining. The new cocktail collection can also be enjoyed during Happy Hour from 4pm to 7pm, Sunday-Friday.

The creator of their delicious new summer menu is executive head chef Gary Wicker who has over 35 years’ experience.

Married with two children, Gary was born along the coast in Brighton where he attended Brighton College and completed a culinary course. He spent four years working as a trainee at The Grand Brighton, then, worked at The Royal Garden Hotel in London, before moving to Bournemouth to work at several prestigious hotels.

As executive head chef for last four years, Gary oversees the menus for The Bay View Breeze Hotel, The Cottonwood Boutique Hotel and The Ocean View Hotel – all part of Quantum Hotel Group.

Gary said: “I love cooking and like to have fun with it, we offer something for everybody. We pride ourselves on very competitive pricing and I don’t keep the customer waiting. Good food shouldn’t be expensive, it should be available to everyone.

“We make all our own sweets fresh, I don’t believe in buying. I train my chefs all aspects from the beginning so everyone knows how to create any dish.”

 “I love Spain for its food, fresh fish and chorizo. I think their food is very natural, very simple. Everything we do here is cooked to order, fresh and quick.”

Signature dishes

Blackened salmon - A popular summer dish served with a seasonal salad and lemon garnish. The salmon is blackened by cooking skin side down, allowing the flavours from the skin to infuse into the fish.

Spaghetti Vongole - Cooked by Chef de Parti Ben Bartlett, who has worked alongside Gary for a number of years, this tasty fresh dish consists of clams, garlic, white wine, chilli, coriander, cream and garlic. Both of these dishes are available on the new summer menu., 01202 553183, private events 01202 405010,