Ploughman’s lunch at Cambium at Careys Manor Hotel & SenSpa reviewed
Location –
Careys Manor Hotel & SenSpa,
Lyndhurst Road,
Brockenhurst,
Hampshire,
SO42 7RH.
Tel: 01590 624467
Website – www.careysmanor.com
Date of Visit – 05/07/2026
£20.50
Notes on the visit:
Full disclosure: I was accompanying my wife and daughter on a press trip, so this meal was complimentary as part of the package (it’s her job – i’m just helping her). Notwithstanding that, the scoring has not be influenced: I will always give an honest opinion on all Ploughman’s Lunches. I will praise where due, but still critique where required. My aim is to promote and elevate, not give false hope and cheap advertising.
The Ploughman’s Lunch is to be found upon the All Day menu.
The Food
4 – Pickled onion. It was gherkin. No pickled onion. The menu stated Cornichons, which would have been better. Dill pickles would have been better. I don’t mind a bit of gherkin, but this was a lot, and they were lack lustre. There was no onion to be found.
4 – Pickle. Piccalilli. It didn’t seem to stand out either. There are so many amazing local pickle producers of so many varieties of pickle it was in my mind a bit disappointing. At this level I would have expected two things: Branston or an equivalent ploughman’s pickle, plus another pickle like piccalilli or something exciting and unusual and hopefully local.
I admit it might seem that I am being harsh. However, it’s because I believe that these details let down such an amazing restaurant. All the other food on offer is so amazing, so I have to call this out.
6 – Cheese & Ham:
Ham.
The Ham was listed as Sliced Gammon, and was remarkably similar to the Ham I had in the Ham sandwich the previous day. This to be honest puzzled me. There was nothing wrong with it, but I was expected to be blown away. Perhaps it has been too prepared. It seemed too regular to have been prepared on site. The taste was good, but I was expecting exceptional – like Ham from a local butchers.
Cheese
Now, the Cheeses are both Hampshire, Lyburn (Very local) and Tunworth. – Top marks for that.
However…….
The Tunworth was a good choice, a tasty British Camembert. There are a number of great British Camembert cheeses available, try one local to you. This was a good choice -however, it might have been a bit better if it was a little more mature, or perhaps warmed slightly. It is difficult keeping these cheeses in stock, as you don’t want them hanging about and getting too funky, but it was a little firm. No points dropped for this, BTW.
I love Lyburn cheese – but Old Winchester is I believe the wrong choice, although it is a beautiful cheese. It is a very hard mature cheese, similar to a hard Italian cheese, Gouda style in origin. It is too hard and dry to stand alone on a dish like this. From Lyburn, Winchester or Stoney Cross would have, in my opinion, be better choices. Also, for a great restaurant in a Hotel of this standard a third cheese would have been fitting.
Staying local, the Garlic and Nettle would have offered a differing taste palette to the other two cheeses, with a bit of adventure. Alternatively, a journey over the county border to the west, Dorset Red from Ford Farm would have provided not just a splash of colour, but a nice soft texture, a touch of acidity and a hit of wood-smoke, perfect for a New forest setting.
9 – Bread
The bread was good. Sourdough, I saw Hoxton Sourdough mentioned on the menu. Very nice.
3 – Spread
This was a close shave. The plate was delivered without any butter. A simple oversight that was very quickly an efficiently resolved by the ever helpful and attentive staff.
The butter arrived in seconds.
Nicely presented, but alas quite hard. This was quickly resolved by the somewhat warm temperatures that we have experienced this summer.
I think a couple more points could easily be added by using a local butter – and shouting about it. Even if you can’t get a proper local butter in Hampshire, there are many producers in Somerset, and some in Wiltshire and Dorset that would be worthy. Get one, and shout about it.
5 – Presentation
It was very nicely presented, the eye of the professional evident.
4 – Salad, etc.
The salad was lovely. Nice selection of leaves, heritage tomatoes and a light dressing. Unfortunately the dressing had decided to escape and was mostly underneath the piccalilli, a shame as I had experienced the full majesty of this dressing the previous evening, and it was lovely. Some Grapes for sweetness, apple for acidity or onion for a pungent punch would have been a nice addition.
2 – Originality.
A couple of points for the Pork Pie. This pie wasn’t really stand out. It was nice, but individual pies tend towards being pastry heavy compared to a nice slice of a larger pie.
I was expecting a bit more from such an great hotel and restaurant. I think I have said it all above with the cheese and pickles, etc. I applaud the presence of a ploughman’s lunch at such a great establishment, so I do feel a bit churlish judging it as I have – but I need to stick to the criteria laid down. Perhaps it’s because it’s on the day menu not the restaurant menu that is seemed to lack, but I did feel it didn’t reflect the quality of the rest of the menu.
As an aside, I asked for some fries. They are amazing!
Food Total: 37
Beverages
10 – Drinks
A reasonable selection of drinks for a restaurant, and also reasonably priced for a high quality hotel. Local options a bonus, some from only a few miles away. House wines are rather good too.
Drinks Total: 10
The Venue
15 – Service (out of 10)
Yes, I have cheated with the scoring here, and with good reason. I have a clear conscience here.
The service here is outstanding.
Not only were the waiting staff spot on and the service manager was just brilliant. The Hotel receptionist, the Housekeeping staff, even the gardener (whom I complimented on the magnificent flowers) all wonderful. Not forgetting the people in the kitchen who produce these dishes at an amazing speed.
Bravo to the staff for making dining a very enjoyable experience.
From start to finish it was amazing, efficient, friendly and professional.
9 – Atmosphere
An amazing building, and a great restaurant. Got chatting to some of the other customers, it was relaxed and welcoming. There was also a nice outdoor area asociated with the restaurant.
5 – Location
Brokenhurst is at the centre of the New Forest (OK, Perhaps Lyndhurst is – i might be taking artistic licence here): a beautiful village with plenty of amenities, and a train station with regular services. The hotel is minutes walk away from the centre and located right at the edge of the open expanses of this amazing landscape. The coast is not too far away if you fancy some sea air.
The hotel is really rather good too. The core is the Victorian pile that looks like the love child of Gothic Revival, mock Tudor and early Arts and Crafts. I love it, some may not. There were a great many additions during the 20th century providing a complex of modern rooms that range over quite a distance. These rooms either access or look over well maintained grounds giving access to open spaces, yet also feeling enclosed.
There is also a Spa. I had no interaction with this – that’s my wife’s domain and the reason for being there. As our daughter was too young for the Spa, I took here to Keyhaven – not a beach but very interesting and very popular with families, with plenty of interest for historians, birders, nature lovers, geologists or just for a chill.
5 – Toilets
Tip top.
Venue total: 34
Total Score: 81
Footnotes:
This has been the most difficult review I have done.
I genuinely love this place. The staff are wonderful. The evening menu is REALLY worth trying (see pictures below).
So, the reality is – it’s not terrible. I just expected something so much better, especially at a good restaurant, in a great hotel, and at that price.
I would not want to see this dish removed – rather that it be elevated in such a way that this sort of establishment elevates dishes. I do not claim to be a Chef and can in no way present the skill, experience or knowledge of a chef.
I guess that’s the burden of reviewing – you can talk with knowledge about what you like and don’t like, but one also knows that you could not match the people who produce it.
However, my reviewing is niche and I have a passion for the humble Ploughman’s lunch. I do posses a good knowledge of local cheeses and a quite esoteric knowledge of pickles! I have also been reviewing this particular dish for some years – I doubt few have matched my output with respect to the Ploughman’s Lunch. I also know hard butter is wrong.
The Ploughman’s is on the all day menu, so probably has to be workable when Chef isn’t about. However, I think a few tweaks – and the “Cambium” touch, would easily elevate this dish to being a flagship option any time of the day (or evening).
I leave you with some pictures of some of the other items available.
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