EAT

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 a sample lunchtime and evening menu.

fish and chips
April%2012-18%20Lunch%20Menu_edited.jpg
Screenshot%202021-04-18%20at%2011.57_edi

We also offer Fish & Chips on Fridays and Bacon Butties on Saturday mornings!

Beer battered Haddock, fat chips and crushed minted peas £12 (delivered Friday 6-9pm)

Please put your orders in by email or by phone by 3pm on Thursday by calling 01489 860231 or email  nickykn215@gmail.com


Please ask about any allergens on ordering.  


We would prefer online payments before you collect (if you have the facilities, if not cash in an envelope is fine) to The Brushmakers Arms. Sort Code 30.96.61 Account number 26661968

Bacon Butties (White bread) and a cuppa £5 (Saturdays 9.30-1pm)

 

For all you local walkers or even if you just fancy a breakfast treat on a Saturday! Either ring on arrival at the pub or ring the doorbell and the order will be taken and brought out to you when ready.

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. 

Food sources

 

Vegetables

The Bristowes' garden at Blackdown (in the village).

Our own pub garden: tomatoes, runner beans, spinach, herbs, raspberries).

McCarthy’s Farm Shop, Wickham.

 

Fish

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

 

Meat

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.