2nd April 2026 • The HERALD • Page 19 v F @heraldpublishing v SUNDAY & MID-WEEK CARVERY AT THE BOLD FORESTER!! ENJOY LUNCH OR DINNER IN THE NEW FOREST • BOOKING HIGHLY ADVISABLE! Alongside our fresh homemade menu dishes we are open all day – EVERYDAY!! KIDS MENU £5.49 FRESH HOMEMADE FOOD ALL DAY 12 NOON – 9.30PM THE BOLD FORESTER BEAULIEU ROAD MARCHWOOD SO40 4UQ www.theboldforesternewforest.co.uk info@theboldforesternewforest.co.uk PHONE: 023 8017 5588 SUNDAY CARVERY £16.99 WEDNESDAY CARVERY £14.99 • BEEF • TURKEY • GAMMON VEGETARIAN OPTIONS SERVED 12 NOON-8PM NEW!! FRIDAY NIGHTS ARE CURRY NIGHTS!!! SERVED FROM OUR GANTRY FROM 5PM DAILY FANTASTIC NEW FAMILY MENU SERVED ALL DAY EVERY DAY SAME QUALITY FRESH FOOD – New Low Prices plus Daily Specials CHECK US OUT The next Herald is out on 23rd April National Coastwatch Calshot Tower QAVS & Stone Point Station Go To Market! On Saturday 11th April the local National Coastwatch (NCI) New Forest Stations based at Calshot Tower (Calshot Spit) and Stone Point (Lepe Country Park) will be on the market - Lymington Market in fact! ey have been given the opportunity to have a stall at this famous High Street market by the local Town Council to raise public awareness about the NCI, what they do, the local stations and their NCI Coastal & Water Safety campaign. Not forgetting to raise some essential funds with their “Coastwatch Tombola”. Go along and have a chat and see what they do. NCI mascot “Spot the Watchkeeper” is due to make an appearance! NCI Calshot Tower QAVS & Stone Point thank Lymington & Pennington Town Council for supporting them - they are very grateful! Spot the Watchkeeper A CARVERY WORTH COMING BACK FOR from The Bold Forester ere are some traditions that communities never quite forget. At e Bold Forester, perched on the edge of the New Forest near Marchwood, one of those traditions has made a very welcome return — and the response from locals has been nothing short of remarkable. The pub, owned by Country Inns Group for more than a decade, has long been a familiar stop for residents and visitors alike. Yet time and time again, conversations with regulars would circle back to the same fond memory: the carvery that once drew crowds “back in the day”. According to General Manager Nick Hill, the idea to revive it felt like a natural next step. “We kept hearing how much people loved the old carvery,” he explains. “So we looked around the area and thought — why not bring it back? But if we were going to do it, we wanted to do it the Country Inns way.” at approach centres on quality: freshly cooked dishes, homemade wherever possible, and locally sourced ingredients whenever they can be found. It’s part of a wider philosophy focused on delivering the very best version of every dish — whether that’s a beautifully prepared starter or a perfectly cooked slice of succulent gammon from the carving station. e gamble has paid off. Since its return, the Sunday carvery has proved immensely popular, with bookings pouring in for family gatherings, celebrations among friends and relaxed meals for couples. e dining space is exible too, with large tables easily arranged for bigger groups while more intimate booths provide a quieter setting for smaller parties. And this isn’t just any carvery. It’s one designed to stand out. Alongside the carving station, diners can still enjoy the pub’s full main menu, o ering plenty of choice for those looking for alternatives — from vegan and vegetarian dishes to freshly prepared pizzas. Younger guests are also well catered for with a children’s menu that includes a squash, main meal and ice cream for just £5.49. Buoyed by the success of Sundays, e Bold Forester has now expanded the o ering further. A midweek carvery has launched every Wednesday, served throughout the day until 8pm and maintaining the same high standards that made the weekend version so popular. Meanwhile, the carvery station has found another use at the end of the week. Friday nights now bring Curry Night, where diners can choose from at least six di erent curries served by the chef, accompanied by a generous selection of sides including naan breads, onion bhajis and poppadoms. For a pub that prides itself on bringing people together over good food, the return of the carvery has done exactly that — proving that sometimes the best ideas are the ones worth bringing back.
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