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Forthcoming Events

Exciting Events from 'the jetty' in Christchurch   

We host a number of events throughout the year - don't forget to like our facebook and sign up to our e-newsletter to get the most up to date info! 


Lunch with Alex

The first Friday of the month, we reserve part of the jetty for a demonstration lunch. Three courses are presented with some kitchen banter from Alex. The kitchen prepare all three courses for you to taste and AJ selects a glass of wine to compliment all for £25 per person.

Friday 3rd October 2014

Friday 7th November 2014

BBC Comes to Christchurch

BBC came to film Alex at the jetty for the Dorset section of their new series from Cactus TV producers of Saturday Kitchen. Presenters Brian Turner and Janet Street Porter, joined Alex who cooked “Mudeford Crab Croquettes” a favourite new dish using crabs landed at Mudeford, with local marsh samphire. The new BBC series ‘A Taste of Britain’ will be showcasing different dishes, using local produce, from around the UK, and with Alex’s philosophy of fresh, seasonal and local, the team filmed him preparing a number of local dishes, as he chatted to Janet and Brian about what makes our location just so special.

TUNE IN (or set your recorder) to BBC One Thursday 4th September at 3:45pm - as Janet Street Porter and Brian Turner enjoy a 'Taste of Britain' at our very own Jetty restaurant! Showcasing Dorset's deliciousness, Alex cooks for Brian, as they chat about what makes our location here in Mudeford just so very special..

Gastronomic Evenings


Thursday 30th October - For our Wine and Gastronomic evening centred around the Wines of Portugal, I have used wines and fortified wine in the dishes, the ingredients are chosen to present a Portuguese style or in quail with foie gras to compliment Madeira


5 course menu £45 With wines from Quinta do Crasto £65

Portuguese Salt Cod Chick Pea and Egg Salad

Dry cured salt cod, refreshed and poached, flaked into a salad of chick peas. Free range egg and olives with herb and celery leaves


Potted Quail With Foie Gras In a Madeira Jelly

The quail is poached whole in a Madeira stock then stripped off the bone. The stock reduced then the quail meat and foie gras set in little pots Served with radicchio salad and sweet grapes



The classic Portuguese fish stew, with tomatoes garlic saffron and peppers. With chunks of tuna, squid whole cockles, mussels and prawns.


Suckling Pig

Portugal is well known for its juicy slow reared pork, we have Meadowbrook piglet jointed, basted with a reduced port and apple syrup.


Meringue Apricots Almonds “Pudim Molokov”

Poached meringue in a Portuguese style served with apricots in a sweet wine syrup with toasted almonds



Thursday 27th November. This is will be memorable - Mr. Franchetti has created two unique properties, Tenuta di Trinoro, located in the confluence of southern Tuscany, Lazio and Umbria, and Passopisciaro which sits on the volatile volcanic slopes of Sicily's Mount Etna. 


5 course Menu £45 Or with Wines £65 from Andrea Franchetti

Our Own Air Dried Bresaola

With Planetta Olive Oil Rocket And Aged Parmesan


Alex’s Wild Mushroom Risotto 

With Soft Poached Meadowbrook Egg and Truffle Oil


Ravioli Of Lobster

Local Lobster in Light Pasta With A crushed Lobster and Tomato Sauce


Breast Of Pheasant With Pheasant Cotechino

Cannelleni Beans and Polenta 



Pistachio Gnocchi, Pistachio and chocolate Tart, Pistachio ice cream 


Catch it! Cook it! Eat it!

There’s no doubt that fish tastes better when you’ve caught it yourself! With ‘Catch it, Cook it, Eat it’ you’ll head off for a fishing trip with our local fishermen, then it’s back to the restaurant, where our award winning chefs will show you how to prepare, cook and dress your catch – to be enjoyed against the backdrop of harbour views! 

For availability on Catch It, Cook It, Eat It! trips, please give us a call. 

 To book your table for any of our events, please call us on 01202 400950.

Don’t forget to sign up to our email newsletters and like our Facebook page for the latest news and Ad Hoc nights... sign up on the right of the page or give a member of staff your email address.


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