17th-c inn with proper old-fashioned bar with good beers, a civilised main dining area and inventive food
- Separate restaurant
- Sandwiches sold
Bar food times: 12-9
Restaurant times: 12-9
Typical main dish: steak and kidney pie with greens and mash
Typical main dish price: £15.00
Average two course evening meal price: £23.00
- Speciality beers
- Cask ales (8)
- Own brew (1)
- Craft beers (3)
- Speciality drinks
- Gin (15)
Price of cheapest bitter: £3.85
Name of cheapest bitter: Three Tuns bitter
- Live music
- Pub quiz
- Children allowed in the bar
- Children allowed in the restaurant
- Dogs allowed in the bar
The good pub guide review
The very image of a country pub, with its neatly tended thatch and whitewashed exterior, this much loved place has all the low-ceilinged charm a New Forest rambler could ever need. It's very popular in summer, when you'll find lovely hanging baskets, picnic-sets on an attractive and extensive shrub-sheltered terrace and more tables on grass looking over pony paddocks; pétanque. Inside, on the right, is a separate traditional regulars' bar that seems almost taller than it is wide, with an impressive log-effect stove in a stripped-brick hearth, some shiny black panelling and individualistic pubby furnishings. The friendly, helpful licensees keep ten real ales, including their own-brewed Three Tuns beers, plus Exmoor Gold, Otter Amber, Purity Pure Gold, Ringwood Best Bitter and Fortyniner and other quickly changing guests on handpump (they also hold a beer festival in September), as well as Harrow Wood Farm local cider, five lagers on tap and 30 wines by the glass. A roomy, low-ceilinged and carpeted main area has a fireside 'codgers' corner' and a good mix of comfortably cushioned low chairs around a variety of dining tables. The Grade II listed barn is popular for parties and weddings; board games and some live music. Disabled access and newly refurbished disabled loo. Electric car recharging points are available and glamping is planned for 2021.
The good pub guide food review
Creative food from a seasonal menu includes: sandwiches, home-made flowerpot bread (chef Colin Nash's speciality), Cornish mussels, Vietnamese vegetable salad, 'snail garden' (snails on forest moss with wild mushrooms, flowers and wild garlic), pan-fried calves liver with smoked bacon, mash and onion jus, Hengistbury Head sea bass and squid stew with coconut, coriander, lemon and ginger, Bransgorian venison cottage pie, liquorice lamb and 'allsorts' (beetroot, orange and fondant potato), wild mushroom spaetzle, and puddings such as cherry bakewell tart and vegan chocolate and pistachio terrine with seville orange sauce.
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