Les Bouviers Restaurant with Rooms

The name Les Bouviers came about through my surname of Coward, meaning Cow Herdsman, originating from the fifteenth century. In France, Bouvier is the name of the dog and also the herder. It is also a white Austrian grape and was Jackie Kennedys maiden name. In order to capture the love I have for cooking I shall attempt to provide a biography of Les Bouviers and myself!

By the time I was fourteen years of age I had decided that catering was what I wanted to do for a career. The main reason for deciding to be a Chef was that, with all the new technology coming into the work place, I wanted a career that was guaranteed for life - not having to worry about being taken over by a computer or a robot.

I started to work in a bakery before school to learn the process of bread making. After doing this for two years I was accepted at Bournemouth & Poole College of Further Education on a full time hotel chef’s diploma. On fulfilling my two years I left with six month’s industrial release in a one star Michelin restaurant in France. I obtained my 706/1/2 and 717/1-hotel chef’s diploma and a special diploma of achievement only handed out to those students who had proved themselves.

Whilst at college I was working in a small restaurant in Southbourne named “Le Provence”. I worked there for 3 1/2 years in which I was the only chef in the kitchen working with the Chef/Patron and his wife. This I found was extremely advantageous for me working alongside this chef, learning all aspects of catering, profits, staff control and dealing with suppliers and other major categories.

Taking my experience from this restaurant I worked in France again to learn more about cuisine in a 2 star Michelin in Paris. It was very important for me to absorb as much information as possible as I did not wish to become stale. All in all I only worked a maximum of ten months in any establishment because I felt if I did not absorb all that a restaurant or hotel was offering in this time period I was not trying hard enough. Five years on from the commencement of my career I can boast of having worked in two, two star Michelin restaurants and five one star Michelin rated restaurant.

With all the wealth of experience I had gained I decided in February 1990 to open my own restaurant as I was becoming disenchanted working for others and felt I could do better. Les Bouviers was then born. Les Bouviers restaurant was opened in May 1990. This was no easy task having taken on a restaurant that had twice previously gone bankrupt and with the recession breathing down my neck this was no simple maneuvering trick. As time passed more and more new staff were employed to cope with the increase of clients. Our customer base and status as a high-class restaurant was moving forward in leaps and bounds. We have received numerous ratings in all major guidebooks that are establishing Les Bouviers on the culinary map. We will endeavour to capitalize and always move forward to ensure our future ratings are increased.

After 16 years at Les Bouviers in Oakley Hill, Kate and I opened a new Les Bouviers Restaurant and Hotel in Arrowsmith Road. Development started in October 2004 when I first found the property and Easter 2005 we gained planning permission to turn a private residential house into a commercial property. On Septeber 16th 2005 we purchased Beeches Brook of Arrowsmith Road and since then our plans and alterations have created a whole new look for Les Bouviers.

Les Bouviers at Oakley Hill was over one hundred years old and had many nooks and crannies. At Beeches Brook, Les Bouviers is only thirty years old and we had to create the nooks and crannies. On Friday 2nd of June Les Bouviers Restaurant & Hotel was born. Our opening night was very quiet to ensure that there were not too many teething problems. To save any embarrasment towards our customers or ourselves, we have gradually progressed to find that people are impressed with what we have achieved in such a short period of time.

Smart and welcoming, Les Bouviers Restaurant with Rooms is set in tranquil grounds of 5-1/2 acres of green belt, between the historic port of Poole and the charming market town of Wimborne Minster. The modern, country-house style premises have been thoughtfully and sympathetically designed to create a picture postcard outlook from the grassy meadow which is complemented by a lake and stream and dotted with ancient trees.

The restaruant offers a regularly changing set menu and formal A La Carte extended by a 7-Course Menu Surprise. All dishes are prepared by Chef/Patron, James Coward, daily from the finest local ingredients. Special dietary requirements are catered for on request.

Each of our six bedrooms is named after an artist. An example of their work is displayed in the room and we have individually tailored the furnishing and decor to reflect the passion, colour and atmosphere of the artists work. Luxuries and comforts such as steam showers and air baths, Vi-Spring beds, LDC TV's with Freeview and DVD, WiFi and coffee machines will make your stay with us easy, comfortable, relaxing and memorable.

We can also offer well-appointed function suites capable of holding parties of up to 120 guests making us an ideal venue for wedding receptions, parties or corporate presentations. We now have a Civil Ceremony Licence so your Special Day can be enjoyed in one location in the comfort and surroundings of Les Bouviers.

Open for Breakfast, Morning Coffee, Luncheon, Afternoon Tea and Dinner every day except Sunday evening.