Review on The White Hart
History looms large at this fascinating old hostelry, which started life as a Tudor chantry house and was sold on to St John's College, Oxford in 1580. These days it still boasts loads of dramatic original features including weathered oak beams, mullioned windows and flagstoned floors - not forgetting an old priest's tunnel .
The restaurant occupies what was the great hall - complete with soaring eaves and a minstrel's gallery. The setting may be centuries-old, but the food is in tunes with the times, making use of excellent local suppliers as well as the pickings from the kitchen garden.
Chef and co-owner Mark Chandler offers a regularly changing menu that is peppered with fashionable flavours: seared baby squid comes with borlotti beans, chilli and rocket, stuffed saddle of Cotswold lamb is partnered by caper mousse, smoked aubergine puree and salsa verde, while fillet of sea bass arrives with samphire, crab beignet and crab bisque. Sharing boards and fine English cheeses are also worth exploring.
The White Hart is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern British
Chef
Mark Chandler
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Tue-Sun (3.00pm Sun)
Dinner: 6.45 - 9.30pm Tue-Sat
Accepted credit cards
Visa, Master Card
