The well-restored 15th-century hostelry, located in the beautiful village of Fyfield, is a truly unforgettable find – whether you dine outside in the garden or inside under vaulted ceilings. For 13 years, The White Hart has held two rosettes of culinary excellence and the quality of the ingredients is fundamental to their ethos. Head chef Mark and his highly trained team prepare all of the dishes on the premises every day, including bread, pasta, ice cream and even the horseradish sauce for Sunday roasts. As a family-run pub, everything is done with care, passion and thought. They aim to delight the eyes and excite the palate with delicious food.
What cuisine is on offer at The White Hart?
The modern British menu includes baked, roasted garlic custard with mushroom and thyme toastie, wild line-caught seabass with crab tortellini and crab bisque, and an extensive English cheese list. Try these with accompanying wines of the month from small, specialist vineyards.
What makes a meal at The White Hart unique?
Favouring local and seasonal produce, owners Mark and Kay Chandler source from the surrounding farms and estates, as well as trade surplus fruit and vegetables from the pub's large kitchen garden for other local ingredients. All dishes are prepared on-site, including bread and pasta using flour from the local mil, this ensures food is fresh, seasonal and keeps the carbon footprint low. Whether it's lunch, dinner, or just snacks and a drink at the bar, you can expect the finest ingredients and the best preparation.
