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Welcome to The Brushmakers! Our food menu varies daily according to the fresh produce we source, but some sample menus are below to whet your appetite!

Booking is strongly advised - please call us on 01489 860231


Click the images below to open a larger version.

Brushmakers Christmas Menu 2023
sample lunch menu

About Our Food

At The Brushmakers Arms, we take pride in the quality of our ingredients and the care we take with each dish. By sourcing locally and organically, we can ensure that the food we serve is fresh, healthy and full of flavour. Our commitment to sustainable dining means that we also reduce our carbon footprint and support the local economy. Whether you choose to dine with us for breakfast, lunch or dinner, you can be sure that every dish is cooked to perfection. We believe that good food should be enjoyed without compromise, and we invite you to come and experience the difference for yourself.


Our head chef Reece has more than 20 years’ experience working in top restaurants in London, including Michelin starred establishments. He has worked with 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. As far as possible, the food that we serve has travelled no more than 10 miles to get here and is produced organically. Every meal is cooked fresh to order. All our meat is free from growth promoters, antibiotics and hormones.

Food sources

Below is a list of the sources from which we obtain our ingredients. By choosing the best ingredients available, we ensure that our dishes are not only delicious but also healthy and environmentally responsible.


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.

Creedy Carver Duck & Chicken, Crediton.
Cotswold Chicken
Farmers Choice, Local Cooperative: free range chicken.
Wagyu Beef and free range chicken: Buckingham's Artisan butcher, West Meon.

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