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FYR Restaurant (pronounced fire) has been so well received and has enjoyed so much success at North Lakes Hotel and Spa in Penrith, that this new dining experience now makes its way down the country to Daniel Thwaites sister property, Solent Hotel and Spa in Fareham.

Now to be enjoyed at Solent Hotel and Spa, ideally positioned between Southampton and Portsmouth, FYR offers an open plan, theatre style grill kitchen on the outdoor terrace complete with nearby fire pit just perfect for year-round dining. Located on the terrace is an open fire grill where diners can watch the team of chefs transform regionally-sourced ingredients into tempting dishes in the heart of the restaurant, creating a culinary visual experience to savour. Offering up a selection of locally sourced grilled meats, seafood, British classics and tasty fine-dining dishes in an open-plan setting for both residents and non-hotel guests alike.

Following on from the success at North Lakes Hotel and Spa, Executive Head Chef Jon Marsden Jones at Solent Hotel and Spa is delighted to now offer diners the chance to experience the theatre of dining by watching his brigade create their masterpieces at this new seafood and grill restaurant, made possible due to an investment of £200,000 from owners Daniel Thwaites.

Commenting on the new opening, Nathan Chart, General Manager at Solent Hotel and Spa, said: “We are delighted that following on from the success of the FYR restaurant concept at our North Lakes Hotel and Spa, we have the opportunity to now introduce this dining experience to our coastal Solent Hotel and Spa property, with a seafood twist naturally.

“We hope that guests and local neighbours alike, will enjoy experiencing the new seafood and grill restaurant and style of cuisine that we’re so passionate about.”

Hero dishes include: Solent seafood platter, comprising dressed Cornish brown crab, Atlantic king prawns, pickled cockles, cured fish, oysters and steamed shellfish served on a bed of ice with saffron aioli, Solent Marie Rose sauce and shallot vinegar. The FYR surf and turf platter for two boasts 8oz sirloin and 7oz fillet steaks, Atlantic king tiger prawns and dressed Cornish brown crab served with Hampshire watercress, smoked tomatoes, skin on fries and Solent Marie rose sauce. In addition, a choice of steaks – sirloin, rib eye, fillet or the FYR signature steak, aged for a minimum of 28 days and cooked to the diners’ exact specifications – are served alongside a drinks menu expertly curated with the new seafood and grill menu in mind.

With the hotel enjoying a prominent south coast positioning, there is a heavy influence on local seafood, with an extensive selection of fresh fish, courtesy of local and diverse suppliers from Hampshire and the Isle of Wight.

Diners can expect an array of dishes and side dishes such as: grilled mackerel, burnt apple and seaweed to start or FYR hay smoked burrata panzanella salad, Monkfish tail with aubergine puree, sundried tomato and pickled cucumber quinoa salad or grilled lobster in delicious hot garlic butter.

With a relaxed and friendly approach, the restaurant’s fresh and modern décor gives a nod to the nautical and holds capacity for 120 diners.

Solent Hotel and Spa, Rookery Avenue, Whiteley, Fareham, Hampshire, P015 7AJ

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