Our love affair with all things royal is set to continue if the food served up at The Kings Arms is anything to go by.

Renowned New Forest and south coast chef Alex Aitken from Le Poussin (where he held Michelin stars for nearly 20 years) and Lime Wood is now creating dishes, menus and style at The Kings Arms Restaurant in Christchurch whilst still Chef Patron at The Jetty.

Appointing Ian Gibbs as head chef, Alex Aitken has welcomed a great locally grown chef, with a number of top awards and achievements to his name, including Dorset and Hampshire Chef of the Year and cooking for Her Majesty the Queen and the Duke of Edinburgh at Gloucester Cathedral. Refurbished and revitalised, the restaurant now has a fresh, light and airy feel to it, with banquette seating, stripped floors and restored classic chairs.

The building itself oozes Georgian charm combining a traditional yet stylish restaurant with luxurious bedrooms.

The all-new Kings Arms (previously named The Kings Hotel) in Christchurch overlooks the Avon River, Christchurch Castle and The Kings Arms Bowling Green.

With Alex and Ian now on board, the menus are a mix of comforting classics and modern favourites that change with the seasons, moods and climates.

The restaurant offers a regal feast with sophisticated simplicity, in a unique and charming English setting.

The new menus are proving a huge success with the introduction of Friday Fizz n Chips, a new 15 Mile Menu using ingredients sourced within a 15-mile radius, along with the new Josper Grill; a technique that imparts a distinctive charcoal flavour to all the local and handpicked ingredients placed upon its coals.

The menus make use of the very best local ingredients either caught, grown or prepared close to Christchurch, from the New Forest and the waters of the south coast.

So, I was eager to try some dishes myself.

Whilst perusing the menu we tucked into some tasty nibbles of mixed marinated Dorset olives, £3, and a selection of fresh baked breads, £2, washed down with a glass of chilled Prosecco.

To start, I took their recommendation and chose Alex’s twice baked cheese soufflé, £6.50 – light with bubbling hot glazed Dorset cheddar cheese. It was sublime. My fiancé opted for the delicious and flavoursome ham hock terrine with piccalilli and toast, £6.50.

For my main course I selected the slow roast Meadowbrook belly of pork served with white bean, smoked bacon and thyme casserole, £13.50.

Richard tucked in to the fat fillet of hake with chips and Sarsons malt vinegar, £12.50. Both were from the Fizz n Chips menu.

We also got to sample the sirloin steak off the a la carte menu – beautifully tender, perfectly cooked and served with crispy fat chips, £18.50.

There were a plethora of other tempting options including moules frites, lobster and champagne (seasonal), Christchurch crab and Poole shrimps.

To complement our mains we drank Chenin Blanc Reserve 2010, and Ken Forrester Merlot 2009 – both South African and £8.95 per glass.

Suffice to say we were satisfyingly full after this but we couldn’t resist the Rhubarb and Custard dessert, £6. This smooth custard tart was topped with poached rhubarb and scrumptious ginger ice cream.

Other classic sweets including strawberries, chocolate, cheese, and toffee graced the menu.

For the finale my fiancé sat back and enjoyed an Americano, £2.85, and I chose an after dinner cocktail dubbed Bird of Paradise for £7.50 – a creamy concoction with crème de Cacao and a powerful yet balanced hit of Tequila and Amaretto.

Simple, seasonal and local produce, cooked by local chefs – a superb selection of fine fare truly fit for a Queen, or King.

• The Kings Arms, 01202 588933, thekings-christchurch.co.uk