TOP Hampshire chef Alex Aitken has unveiled ambitious plans to open a three star Michelin restaurant in the heart of the New Forest.

His famous Le Poussin restaurant at Whitely Ridge Hotel near Brockenhurst has retained its prestigious star from food lovers bible Michelin, he revealed he is not satisfied.

He told the Daily Echo he intends his £20m renovation of Lyndhurst's Parkhill Hotel, due to open in 2008, to have a restaurant so good it will earn three stars from Michelin's reviewers - the highest accolade possible.

Only three UK restaurants currently hold the coveted three stars. These are run by celebrity chefs Heston Blumenthal, Michel Roux and Gordon Ramsey, who claims Le Poussin is one of his favourite restaurants.

There are only around 60 three star restaurants in the world, often serving exotic delicacies such as snail porridge - a hit at Britain's Fat Duck at Bray, Berkshire, where a three course meal costs £80.

If successful, the Parkhill restaurant would put Hampshire firmly on the culinary map and be a magnet for gourmets, who would make the pilgrimage to Lyndhurst from across the country.

Alex, a presenter of Meridian TV's taste of the South, said: "This is the third establishment I have won a star in, but when I re-open the Parkhill Hotel in 2008 I aim to bring them all together. I want three Michelin stars in one place.

"It is achievable and that's our aim. Parkhill is a £20m project and it is going to be the most beautiful luxury hotel in the New Forest."

He is also renovating a Southampton waterfront restaurant, formerly known as Latimers on the Quay. Intended to be a simpler eatery than Le Poussin, the as yet unnamed venue is scheduled to open in the spring.

Alex who, together with wife Caroline started out in Brockenhurst in 1983, said despite his big plans hanging on to the hard-earned star is important.

"You don't know how pleased I am to keep it," he said. "I have been working so hard on a variety of different projects this year I was worried about losing it.

"Credit has to go to the head chef under me Neil Duffett, who has been with me for eight years."