The pub retains much of its original charm, with exposed stone walls, timber beams and open fires creating a warm, lived in atmosphere across its bar, brasserie dining room and boutique bedrooms. It operates comfortably as both a local pub and a destination dining spot.
The kitchen is led by head chef Nathan Sidebottom, who has been in post since 2020. Formerly of two Michelin starred Midsummer House, Sidebottom brings a disciplined, seasonal approach to the menu and has secured two AA Rosettes for the venue.
Food offering spans several menus that balance accessibility with ambition. Alongside traditional pub classics and dedicated 'chippy tea' and sandwich menus, more refined dishes feature regularly, including pan fried scallops with lentil dhal, black cod with truffle sauce, Gressingham duck breast and fallow deer with parsnip, cabbage and blue cheese.
Desserts lean towards familiar comfort, with sticky toffee pudding, banoffee inspired plates and seasonal mousses sitting alongside a well curated British cheese selection.
Set against the moors, The White Hart combines historic charm with a kitchen that moves confidently between pub classics and more refined plates.
