You are invited to a revel

Come to investigate the secrets; stay for the hospitality.

  • Enjoy a delicious lunch and afternoon tea

  • Dine by candlelight with the Steward of Revels

  • Sip cocktails by the fire with guests of the house

Magical cocktails and exquisite hospitality!

Our Menu

Our food is a key part of the experience. From the smallest to the most elaborate spectacle of the evening banquet. Everything is cooked freshly at the venue and we cater for all dietary requirements.

A dessert on a floral ceramic plate, featuring a small cake topped with a red decorative piece and a dollop of cream, with a glass of water and cutlery nearby on a wooden table.
Elegant dessert plate with a flower, chocolates, and cookies on a wooden table, set with silverware and a glass of water in a warmly lit setting.
Dessert table with cupcakes topped with white frosting, chocolate chip cookies, mini cheesecakes with fruit topping, and chocolate cookies on decorative plates.
A plate of assorted chocolates and cookies on a wooden table with utensils nearby.

Our Chefs

Four chefs standing on steps in front of an old stone building with ornate carvings and windows, wearing white shirts and striped aprons.

Executive Chef - Dominic Zeal

Dom is passionate about food. Everything he produces is delicious, filling and beautiful.

Dom was with us from the start, developing the menu for our first experience the Locksmith’s Dream, no easy task as we insisted should not only meet the criteria above, but also be directly linked to the story and experience, and contain clues without being gimmicky. Not only did he rise to the challenge, he excelled.

When developing The Key of Dreams, we wanted the same passion and attention to detail. Dom designed the menu and worked closely with the design and chef teams to ensure everything was delightful, exciting, delicious, beautiful and engaging.

Two chefs preparing dishes on a large wooden table in a kitchen with sunlight streaming through windows.

Chef - Declan James Anstee

Dec started their culinary journey close to home, at Bournemouth and Poole colleges’ school for culinary arts. After a few years of excellent tutelage, They found their first professional placement at James Martins’ The Kitchen at the historic Chewton Glenn Hotel.

Following their passion for mixology they move to develop their skills at boutique cocktail bar and dim sum restaurant called The Tea Rooms. They have since gone on to operate and manage many bars, pubs and restaurants before finding and settling comfortably into a very creatively fulfilling home at The Key of Dreams.

A decorated dessert on a patterned plate, garnished with edible flowers and black crumbs, with several similar plates in the background on a wooden table.