One of the highlights of our Spring menu, available here is the Chalk stream trout with potato salad; A fresh & light Scandinavian inspired poached trout with a potato, creme fraiche & fennel salad.

Trout is not as popular as Salmon in the UK, and yet at DW we believe it has a distinct and delicate flavour which makes it deserving of a place on many of our menus.

Marrfish, our supplier’s source explains that “Hampshire Chalk Stream rainbow trout is some of the tastiest, richest and leanest in the UK as a result of their unique natural habitat. Drawn from sustainable farms on the Rivers Itchen and Test, these world famous spring-fed chalk streams with ‘gin clear’ water, constant water flows and excellent light and vegetation create havens for our fish. These beautiful chalk streams give the fish a distinct, sensational taste whether smoked or fresh.

From water to waiter in 48 hours our fish are filleted or smoked within a mile of the stream.”

It is also a more sustainable option in many ways than salmon. All the Trout are reared from 100% British fry (baby fish). During the two years it takes to reach the 2.5 to 3 kilo size, the Trout’s every need is tended to by a team of experts who live on site. Their diligent attention to the welfare and husbandry ensures the highest quality. Chalk Streams offer a unique environment, with water from the farm going through settling canals that act like giant gravity filters ensuring when it flows back into the river it is still class A rated; a process that is strictly monitored by the Environment Agency. Trout from Chalk Stream Foods is MCS rated 1 and certified by Freedom Food, Global Gap and the British Trout association. Also awarded ‘great taste producer’ status.

Here is our recipe for a Scandinavian trout with potato salad


  1. Whisk mustard, lemon juice, honey and olive oil together.
  2. Place trout on a lined oven tray skin side down.
  3. Season with salt and pepper.
  4. Pour marinade over the trout.
  5. Bake for 12 mins in the oven.


  1. Boil bite size pieces of potatoes in cold salted water.
  2. Thinly slice onion and fennel.
  3. Poor the lemon juice over the onions and fennel and let them sit alone whilst preparing the remaining ingredients.
  4. Mix together the creme friache, salt, pepper and herbs ( parsley, dill and fennel tops)
  5. Once the potatoes are cold mix all ingredients together.
  6. Remember to taste.