The Restaurant

Paris born Germain Marquis who from a tender age watched his maternal grand- mother cooking -(Personal chef of Cartier Founder Mr Louis Cartier)was taken under the wing of his friend Alain Dutournier, an acclaimed chef in France. Whilst working with Alain, at "Le Trou Gascon in Paris" he  learned to appreciate and respect the authenticity of the products and shares with enthusiasm his philosophy:
"If tradition is my first source of inspiration, the simple idea to bring you some happiness is certainly the second” 
Fresh products, tradition and a pinch of novelty are at the heart of our cuisine. No extravagant presentation but rather a concentration on flavours and quality.

Mr Paul Bocuse has epitomised good food" How difficult to be simple!"

Located in the heart of the Test River Valley, the cuisine reflects an earthy but elegant style of country cooking.
As your host, Glanis, in charge of the front of house, will make sure that your stay is memorable. After a warm welcome, you will have the choice of a drink in the lounge, warmed up with a log fire in winter, or in the garden in summer. If you wish, you may go straight your table, where our staff will look after you. In summer, weather permitting, our gazebo in the garden offers a perfect shady open place for lunch.
In the tradition of Chef-Patron, Germain will greet you at the end of the service, and enjoy some real entente cordiale especially if you love cricket like Germain!
Alain Dutournier:  www.carredesfeuillants.fr
 

We cater for functions in our private dining room

Dining Room

Gazebo

Weather permitting, lunch is served in our gazebo

Short history of the Leckford Hutt

Clos du Marquis is in the premises of an Inn dating back to the 18 century, which was converted into a restaurant few years ago. The story goes that drovers from Wales used to stop at night with their sheep on the way to London via Southampton to sell some of their cattle to the Royal Navy. They used to leave small coins with the inn keeper to provide food for the hungry sheepdogs who had to trott back on their return to the farms, the same way they came, the drovers having sold their ponies at the market.   One can see inside the restaurant a 310 ft deep well  which had to be deepened  over the years as the water table was lowering . The water is still pumped from this ancient well.
During the Second World War, The Inn was billeted for officers of the RAF. The airfield was just behind the Hutt and was used during the Battle of Britain. As a precaution the Leckford Hutt was renamed the White Hart, to confuse the enemy, just in case!
Closed down for 6 months, in November 2004 the Marquis' took over the ownership of premises, which had previously been a succesful French restaurant.