Stock Hill House is a privately owned and owner-run Victorian country house hotel set in 11 acres of mature and beautifully nurtured, wooded grounds on the borders of Dorset, Somerset and Wiltshire. Chef/Patron, Peter Hauser and his wife Nita have spent 24 years refurbishing this Victorian house and gardens to exacting standards.

Master Chef Hauser’s food is an interesting blend of classic French and English cuisine highlighted with an underlying influence of his native Austrian upbringing. Peter trained in Austria at the Hotel Schwechaterhof in Linz, and special Austrian dishes are created by Peter and denoted with a small Austrian flag. He is an innovative, creative chef who enjoys experimenting with unusual combinations. The result is both original and different. His kitchen philosophy is to prepare dishes using the simplest, freshest ingredients, including fine local produce, such as game and meat from the surrounding countryside, freshly caught fish and shellfish from the nearby Dorset coast along with home-grown vegetables and herbs from his walled kitchen garden.