The Wellington Arms, which sits on the border between Hampshire and Berkshire, offers rustic, unpretentious food made by utilising as much of its home-grown produce as possible as well as local suppliers
As well as being a great spot to stop for a luxurious lunch or dinner, guests can stay in one of the pub’s two first-rate hotel rooms, situated in the recently converted Oak Barn, as well as a gorgeous one-bedroom suite.
In the kitchen is chef Jason King, who has previously been named Best Pub Chef by the Good Food Guide for his diligent sourcing and skilful cookery.
Menu highlights at the Wellington Arms have included ham hock and cheddar cheese croquettes with HG leaves and mustard mayonnaise; chargrilled 28-day dry aged Grange Farm 10oz rib eye steak with hand cut chips and a jug of red wine sauce; and whole roast partridge stuffed with herbs with sticky red cabbage, potato mash and parsnip crisps.
Desserts include sticky toffee pudding with clotted cream and lashings of toffee sauce; steamed marmalade sponge and proper custard made with Wellington Arms’ hen eggs; and chocolate squidgy pudding with stem ginger ice cream.
For overnight guests, the pub also offers an extensive, traditional breakfast menu featuring the Full English and all its glorious variations, as well as slightly lighter options like smashed avocado with chilli flakes and a poached egg on sourdough toast and Scotch porridge.
The Wellington Arms is a proud member of the Real Wine Movement and offers a wide variety of natural wines. However, they strictly adhere to the mantra that every wine they serve, natural or otherwise, must be clean, enjoyable and not a challenge to drink.
Staff are well-trained and happy to recommend the perfect tipple to accompany customers’ food choices.
The Wellington Arms / CHEF
Best Pub Chef by the Good Food Guide