We would like to say a big thank you for all your support over the last year. You really have helped keep us going. We look forward to welcoming you back to The Brushmakers - click here for details on booking and safety practices.
Click the image below to see the evening menu from 12th - 17th April.
We've had to make it slightly smaller, but still delicious, just in case we get cancellations
due to bad weather so we avoid too much waste!
About Our Food
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.