The Hare at Milton, an ancient Cotswold stone hostelry and the only pub in the picturesque village of Milton-under-Wychwood, was taken over by experienced hospitality operators, Matt and Katie Beamish in in 2020. The Beamish's also run acclaimed dining pubs with rooms, The Kingham Plough and The Crown at Church Enstone.
Where is The Milton Hare located?
The Hare at Milton lies on the Oxfordshire / Gloucestershire border within the ‘golden’ triangle of Burford, Chipping Norton and Stow-on-the-Wold within the Cotswolds AONB.
What cuisine is on offer at The Milton Hare?
Head chef, Matt Dare, originally from Cornwall, takes his fish cooking seriously and the Hare is well know for its excellent daily-changing blackboard fish menu championing fresh, responsibly sourced fish and seafood brought up daily by van from Brixham in Devon. Regular specials include Porthilly Rock oysters and half a Cornish lobster with garlic butter fries and Gem Aioli, classics such as Whole Cornish Plaice with Brown Shrimps, Samphire and New Potatoes and more inventive dishes, such as Tandoori Monkfish with Turmeric Roasted Cauliflower, Cashew Nut Salad and cucumber and Mint Yogurt.
Alongside the daily changing fish blackboard menu, an incredibly good value, weekly changing, seasonally-focused a la carte menu, featuring locally sourced meat and game from specialist suppliers to create comforting and well-executed pub classics such as Paddock Farm Ribeye Steak, Slow Cooked Ham Hock, Leek and Parsley Pie with Mash, Caramelised Shallot Tarte Tatin and Confit Barbury Duck Leg with Buttered Spring Cabbage, Truffle Mash and Port Jus. All dishes are beautifully executed and simply presented on stylish, slipware ceramics.
There’s also an all-day seasonal Bar Snack Menu, a Sunday Roasts and Children’s Menu
Matt Dare has also worked at illustrious Cotswolds eateries, The Kingham Plough, The Feathered Nest and Wyck Hill House Hotel.
What is the signature dish at The Milton Hare?
Due to its emphasis on seasonality, there is no one signature dish at The Hare, though the regurarly featured, including Tandoori Monkfish with Turmeric Roasted Cauliflower, Cashew Nut Salad and cucumber and Mint Yogurt, remains one of the pub's most popular, long-standing dishes.
What makes a meal at The Milton Hare unique?
A real community hub welcoming locals and visitors from further afield, the Beamish's took over during the Covid lockdowns of 2020, and while it was closed took the opportunity to sympathetically renovate and restore all the interior and exterior spaces, including its bar, three dining spaces and walled beer garden.
Katie Beamish (a Chelsea College of Art graduate) was responsible for the makeover of The Hare, choosing furnishings and finishes to enhance the pub’s many historical architectural features and characterful details to create cosy, comfortable spaces with a contemporary rustic vibe, using a palette of dark greens, inky blues and greys off-set by mismatched antique and vintage country furnishings, velvet covered armchairs, natural linens and vintage prints.
Behind The Hare's marble-topped bar, a carefully chosen, weekly-changing selection of cask real ales and cocktails, and on the wine list, Old and New World wines and fizz with 22 available by the glass and 39 by the bottle, plus bottled lagers and soft drinks.
The Hare's rear garden has been landscaped with stone chippings softened by pots of lavender and edged with trellising covered with evergreen jasmine and clematis, while smart outdoor dining furniture shaded by cream parasols make this the perfect spot to head for drinks and dining on warmer days.
Other Information
Welcomes everyone and their dogs
Covers - 60 inside, including private dining for 16 and 50 outside
Local suppliers and artisan producers - The Hare sources much of its produce locally, supporting artisan suppliers and seasonal produce grown on local farms.
Meat from Paddock Farm
Fresh, daily deliveries of responsibly sourced fish and seafood from Brixham, Devon
Netherend Farm Butter, Gloucestershire
Fruit, vegetables and herbs from local suppliers and farmers
Eggs, Cacklebean Eggs
Cured meats from Salt Pig, Chipping Norton
Bread from Otis & Belle, Stoew-on-the-Wold
