Please telephone 01489 860231 to make a table booking.
Our table sizes vary and we can move furniture around to fit people in.
By speaking with you we can make sure we put you on the best table for your group size
and access requirements.
Booking is essential at weekends!
Available for bookings and walk-ins
Our head chef Reece has more than 20 years’ experience working in top restaurants in London, including Michelin starred establishments. He has worked with Jamie Oliver, Marco Pierre-White and in well-known restaurants including the Wolseley, Anchor & Hope and the Gypsy Kitchen, Petersfield.
We source our produce from local farms and food producers. All food that we serve has travelled no more than 10 miles to get here, is produced organically and cooked fresh to order every day.
The Bristowes' garden at Blackdown (in the village).
Our own pub garden: tomatoes, runner beans, spinach, herbs, raspberries).
McCarthy’s Farm Shop, Wickham.
Chalk Stream Trout, Romsey.
Cured trout by Reece (head chef) using Chalk Stream Trout and Chalk Stream Cider from Meon Valley Cider.
Glenn the Bass: wild, line-caught sea bass.
Any Fish Ltd (Peter Atkinson), Bishop’s Waltham.
Johnsons Brothers, Portsmouth
Greenfields Pork, Broughton (near Stockbridge): rare breed, free range.
Upham Shoot: pheasant, partridge.
Steve Lewington (Blackdown, Upham): venison, pigeon.
2 Winchester Ferreting Lads: rabbit.
New Forest/South Downs: free range, grass fed beef.
Farmers Choice, Local Cooperative: free range chicken.