EAT OUT TO HELP OUT: Monday-Wednesday during August
Please telephone 01489 860231 to make a table booking.
Our table sizes vary and we can move furniture around to fit people in safely.
By speaking with you we can make sure we put you on the best table for your group size
and access requirements.
Booking is strongly advised.
Feel free to bring a picnic blanket or camping chair and sit in the garden!
SAMPLE MENU BELOW
Available for bookings and walk-ins
Click to view sample menu or read below.
Alresford watercress soup, sourdough baguette 6.50
Duck liver parfait, in-house chutney, sourdough baguette 7.00
Sausage and black pudding scotch egg, in-house salad cream 6.00
English Wagyu beef burger, Swiss cheese, little gem, burger sauce and gherkin with fries 14.50
Fish pie, sustainable north Atlantic cod, smoked haddock, mussels and prawns, with seasonal veg 15.00
Steak, ale, onion pie, mash and seasonal veg 13.00
Free range chicken Ruby, chapatti, raita and coriander 13.00
South Downs lamb Moussaka, little gem, watercress, cucumber and garden mint salad 13.50
Urad dhal, chapatti, cumin spiced carrots and baby spinach 10.00
Please check the blackboard or ask staff for daily specials.
Please ask the staff regarding allergens.
Hampshire strawberry cheesecake 6.00
Crème brulee with garden raspberries 6.50
Barkham Blue, Eccles cake and chutney 6.50
Alresford Moonroast coffee and shortbread £3.50 a cup
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.
Our Wagyu Beef and free range chicken is supplied by Buckingham's Artisan butcher in West Meon High Street, All their produce is free from antibiotics, growth promoters etc. and their beef is all grass fed.