Hotels in Shaftesbury

The Royal Chase
Salisbury Road

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Close to the centre of historic Shaftesbury, the Royal Chase revels in the surrounding glories of the Dorset countryside and the ample charms of Somerset, Wiltshire and Hampshire. Unspoiled, beautiful counties, offering a wide range of attractions plus an abundance of rural peace and tranquility. Those in the not-to-be-missed category include Longleat House and Safari Park, the outstanding National Trust property, Stourhead, a host of glorious public gardens and, of course, Shaftesbury's very own Gold Hill, the steep cobbled incline immortalised in that Hovis commercial.

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Ratings/Awards: 3 Star
Number of Rooms: 33
Number Ensuite: 33

Price per Room:

Double: £54 - £160
Twin: £54 - £160
Single: £54 - £160
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Name: Byzant
Cuisine: Modern British
Chef: Charlie Patterson
Awards: AA Rosette

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Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Swimming Pool
TV in Rooms
Satellite TV
Conference/Business Facilities

Sample Menu:


Chefs Soup of the Day
Made With Fresh Local Ingredients

Cornish Crab Cakes
Red Onion, Tomato and Coriander Salad
With Green Thai Curry Sauce

Terrine of Greek Fetta Cheese and Soft French Brie
With a Provençale dressing

Royal Chase Oak Smoked New Forest Venison
Artichoke, Blueberry and Marjoram Salad

Freshwater Prawns in Tomato, Almond and Lemon Butter
Served with a Roasted Vegetable Kebab

Caramelised Gressingham Duck and William Pear Salad
Balsamic and Pistachio Dressing

Main Course

Local Fillet of English Beef
Slowly Cooked in Butter, Served with Fondant Potato
Confit Shallots and Baby Vegetables

North Atlantic Lobster Risotto
Bound in Fish Veloutè With Arborio Rice
Tomato Concasse, Spring onions and Chervil

Roast Rack of Lamb
With Dijon Herb Crust, Parmesan Creamed Potato
Provençale Vegetables, Sweet Tomato Dressing and Basil Pesto

Lemon Sole, Plaice and Haddock
Simply Served with Menieure Butter and Lemon

Seared Loin of “Gloucester Old Spot” Pork
Potato Dauphinoise, Savoy Cabbage Parcel
Wild Mushroom and Tarragon Cream Sauce

Baked Filo Pastry Parcel of Farmhouse Cheeses
Basil Polenta, Mushroom Duxelle and Sautéed Spinach


“Janet’s Delights”
A Platter Of Mini Desserts
All With Their Own Garnish

Warm Dorset Apple Cake
And Vanilla Pod Ice Cream

“In the Kitchen”
Kirsch Cherry and Cointreau Filled Vanilla Sponge
Coated in Chocolate Presented Unusually

Duo of Light, Dark and White Chocolate Mousse
Fresh Raspberries and Pistachio Biscuit

Braised Rhubarb “Mille –Feuilles”
Warm Rhubarb Served Between Puff Pastry
With Clotted Cream and its Own Sorbet

Cheese Board of Local cheeses
With Chefs Oatmeal Biscuits, Chutney, Celery and Grapes

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