170-year-old pub in tucked-away village with country furnishings and contemporary touches, local ales and enjoyable food
- Separate restaurant
- Sandwiches sold
Dogs allowed in the restaurant
Bar food times: 12-2.30, 6-9 (9.30 Fri, Sat); 12-4.30 Sun
Typical main dish: beer-battered fish and chips
Typical main dish price: £13.50
Average two course evening meal price: £22.00
- Speciality beers
- Cask ales (4)
- Craft beers (4)
- Speciality drinks
- Cider (6)
- Gin (40)
- Rum (10)
- Whisky (10)
- Wine (40)
Name of cheapest bitter: The George
- Other entertainment
St George's day beer festival
- Pub games
- Board games
- Children allowed in the bar
- Children allowed in the restaurant
- Dogs allowed in the bar
- Dogs allowed in the restaurant
The good pub guide review
Muddy dogs and children are welcome at this relaxed pub in the South Downs National Park. The light and prettily decorated bar has dining chairs around wood-topped tables on parquet flooring, a dresser with country knick-knacks, paintings on cream-painted walls above a grey-planked dado and stone bottles and books. The charming, heavily beamed restaurant has high-backed tartan chairs and pale settles on more floorboards, books on shelves and a huge wall clock; background music and board games. In cold weather, three open fires keep the pub warm. There's a beer named for the pub (from Otter) and guests from local breweries such as Arundel, Goldmark and Urban Island on handpump, plus four local craft beers and two artisan lagers. You can also enjoy 13 wines by the glass, over 40 gins and two cocktails on tap ' passion-fruit martini and espresso martini. The large garden has picnic-sets on grass and seats and tables under a gazebo. Easy disabled access. If you want to work up an appetite before a visit, there are some lovely walks and cycle routes nearby in Eartham Wood and along the South Downs Way and an interesting section of Stane Street (the Roman road connecting Chichester to London).
The good pub guide food review
Imaginative food includes sandwiches, breaded whitebait, mussels with bacon, cider and parsley, chicken liver pâté with pear, apricot and stem ginger chutney, breaded jackfruit with barbecue dipping sauce and roasted squash, confit pork belly with bubble and squeak and chinese cabbage, lamb rump with turnip and potato dauphinoise, broccoli and salsa verde, steak or halloumi burger, and puddings such as sticky toffee pudding with vanilla ice-cream and fruit crumble with custard.
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