Everyone talks about sourcing food locally, but what about getting top quality ingredients from places a little further afield?

Nestled in Southbourne, Dorset, The Larder House pub and kitchen serves European cuisine and drinks. 

Owner James Fowler is passionate about provenance and aims to make the most of what our European neighbours have to offer, as well as what is on the doorstep.

The menu is about sourcing the best ingredients, whether that is Brie from the French town of Meaux or locally sourced rock oysters from Poole Bay.

Sure, staying local is fantastic but staying true to a product’s heritage is just as impressive.

And with a booked-out dining area each night, that philosophy is working for this business.

As well as a European restaurant, The Larder House boasts a cocktail bar kitted out with an impressive back bar and decorated with an interesting collection of bits and pieces, which James said he sources from Ebay.

Plans are underway to open another bar on the second floor, which will be a venue for showcasing rum.

The Larder House hosts a number of events throughout the year, including a Christmas cheese stall operating throughout December and tasting nights to showcase various wines or spirits.  

To discover a little more about how European food has influenced menus in the UK, read this