Hotel TerraVina, run by husband and wife team Gerard and Nina Basset, has reopened as a boutique bed and breakfast business called Spot in the Woods.
Located at the gateway to the New Forest in Netley March, Hampshire, the newly-named operation has moved away from its previous life as a wine-themed hotel and restaurant.
The 11-bedroom B&B now features the Kitchen Café, which is open for breakfast, lunch and light bites from 8am to 5pm daily.
Lunch dishes will include pie of the day with mash and gravy (£11.95) and honey-roasted Blackwater Farm gammon with Claytons eggs and chunky chips (£9.50) alongside sharing plates, such as a platter of local meats (£10 single/£18 share) and hot- and cold-smoked Chalk Stream trout, capers and crème fraîche with granary bread (£11/£20).
Head chef Gavin Barnes is overseeing the transition of the original restaurant to the new café concept.
Nina, who opened Terra Vina in 2007 with Gerard, who was named the World’s Best Sommelier eight years ago, said: “We’re very excited about the launch of this new venture. Spot in the Woods is aimed at delivering a real, thoroughly inclusive, social and relaxed experience for everyone including families, dogs, muddy walkers and cyclists.
“But what we’re delighted to have been able to achieve through all the changes is the retention of so many team members that are both familiar to and loved by our existing customers.”
In January, Nina explained on a blog on the hotel’s website that Gerard’s oesophagus cancer diagnosis last year had caused the couple to reconsider their priorities.
She wrote: “As many of you are aware, Gerard has been very ill in recent months and whilst the chemotherapy treatment has gone well, he now faces a major operation in early February, with a very lengthy recovery period.
“During recent months we have had cause to reflect, reconsider priorities and re-assess our lives and the work/life balance, not just for us, but also for our wonderful team. To that end, we would like to let you all know that we have made the decision to change the concept and style of the current business.”