The Greyhound in Corfe Castle has recently been refurbished from top to toe, in natural woods, stone, reclaimed furnishings and sumptuous fabrics.

The pub garden enjoys dramatic views over the castle with small intimate rooms on the inside and a wonderful large outdoor eating space to the rear, perfect for an escape to the country. The position offers more than just a great location, the constant source of seasonal fresh ingredients from local suppliers is bountiful.

The philosophy behind the business which is incredibly fast paced in the summer and then simmers to a steady stream throughout, is to deliver food to the table that’s as fresh and local as possible, at affordable prices.

Renowned for an abundance of fresh seafood caught in Swanage, Lulworth and Studland bays in the summer and delivered daily by fisherman, the chefs at the inn are able to deliver a menu that is constantly adapting to what is on offer. Beef is sourced from Dorset and Hampshire cattle, whilst shooting parties supply them with a continual seasonal supply of pheasant, duck, partridge and game through the autumn and winter.

The inn is a casual relaxed experience with a good affordable wine selection, locally sourced ciders and real ales and whatever they can source within a 20-mile radius. Head chef Terry Smith brings with him a wealth of culinary experience.

His passion and reputation for delivering fine food is only topped by his commitment to using locally sourced seasonal produce.

Terry Smith has been cooking for over 20 years, working mainly in the Dorset and Hampshire areas, in boutique hotels and restaurants.

Signature dish Butternut, Basil and Parmesan Risotto with seared Scallops:

“What I find enjoyable about the dish is that by adding scallops to the risotto it gives the dish a sense of grandeur. The flip side of making risotto is that I have to hover above the stove as it can’t be left alone. There is not much prep to do, so there isn’t much sweating in the kitchen beforehand.”

To create this mouth-watering risotto dish, Terry uses extra virgin olive oil, a fresh garlic bulb – finely chopped, a small glass of white wine, 500g of Arborio rice, 1.5l hot veggie stock, 100g of freshly grated Parmesan, Maldon salt, adds freshly ground black pepper, a knob of unsalted butter and 12-18 fresh scallops.