A visit to Dorset‘s The Clockspire is like stepping into a bygone era, thanks to its 19th-century school-building setting of vaulted oak-beamed ceilings, polished stone floors and candelabras that hang from the rafters.

In the Clockspire kitchen, head chef Luke Bryant, just 21 years old, serves up elegant modern British dishes that befit this opulent setting.

A visit to the two-AA-rosette restaurant will reveal culinary delights such as a starter of Barber’s Cheddar custard with pork coppa, gherkin and barbecued pink-fir-apple potatoes. Mains are centred around hero ingredients paired with foraged finds from the surrounding countryside, such as in the hen-egg ravioli with mushroom ragu, crispy leaves and black truffle.

Special occasion? Gather a group and opt for the tasting menu – named A Taste of the Clockspire – for an evening of exceptional wining and dining.

Start the evening with an aperitif at the sleek marble-topped bar on the mezzanine level over the restaurant. It’s a smart setting for a pre-dinner tipple from the AA-award-winning Notable Wine List.

Trencherman’s tip

On the last Thursday of each month, The Clockspire hosts jazz sessions for a side of bebop with dinner.