Nooks and crannies, a thoughtful choice of drinks, friendly staff and lovely food; seats and tables in large garden; bedrooms
- Separate restaurant
Bar food times: 12-2.30, 6-9; 12-2.30, 6-10 Fri, Sat; 12-4, 6-8.30 Sun
Typical main dish: corn-fed chicken breast with chargrilled broccoli, rainbow chard and chicken butter sauce
Typical main dish price: £19.00
Average two course evening meal price: £26.00
- Speciality beers
- Cask ales
Price of cheapest bitter: £3.75
Name of cheapest bitter: Duncombe Ale
- Dogs allowed in bedrooms
Number of bedrooms: 10
Price of a bedrooms starts at £0.00
- Children allowed in the bar
- Children allowed in the restaurant
- Dogs allowed in the bar
- Dogs allowed in bedrooms
The good pub guide review
Whether you're out for a walk or to have a very good meal, there's a warm welcome for all in this stylishly refurbished village pub. Amid beams and bare-brick, exposed-stone and painted walls covered with prints and photos of horses and big bold paintings of pigs, sheep, cows and chickens, there's somewhere interesting to sit, whatever the occasion. Also, open fires and woodburners, large clocks, fresh flowers and stubby candles on mantelpieces, in big glass jars and on the tables. Flooring ranges from carpet to flagstones, bare floorboards and brick. Furnishings are just as eclectic: long leather button-back and cushioned wall seats, armchairs, all manner of wooden or upholstered dining chairs and tables made from mahogany, pine and even driftwood. There's a beer named for the pub plus Marstons Pedigree and at least one guest on handpump, 36 wines by the glass from a fine list, 28 gins and 25 malt whiskies; background music. An appealing terrace has wooden or rush seats around tables under parasols, braziers for cooler evenings and a view down over the garden to Worthy Island Wood. The ten individually designed and well equipped bedrooms are in Walnut House just a few paces from the pub; they also have a self-catering cottage to rent.
The good pub guide food review
Excellent food from regularly changing, seasonal menus includes whole grilled langoustines with sorrel and aioli, chicken liver parfait with plum chutney and toasted sourdough, potato gnocchi with garden peas, baby onions and Lincolnshire poacher cheese, burger with all the trimmings and skinny fries, veal chop with potato terrine, wild mushrooms and watercress, poached salmon with salt-baked celeriac and clam and seaweed butter, and puddings such as custard tart with caramelised apricots, sticky toffee pudding with salted walnut ice-cream and a plate of British cheeses.
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