The Taverners Table

A  16th-century pub, complete with  nooks and crannies, antique furnishings and log fires in winter.

Perfectly situated on top of a ridge at the western end of the Sussex Weald.  Offering panoramic views, southward to the imposing South Downs and eastward across the weald looking down on beautiful wooded areas and farmland.

One of the nicest garden settings of any of the pubs in the area. Plenty of wooden tables set amongst the shrubbery, free range chickens, magnificent roses and an old-fashioned privy.

A traditionally cosy country inn. Small rooms, including one reserved for dining and one with a blazing wood burning stove in winter.  Tiled floors, wood half panelled walls and low beams. Beers are served by gravity dispense from a stillage alongside the bar whilst meals are substantial and of high quality.

 

 

If you are looking for a classically traditional English pub, you will be looking for something like The Bull in Berkshire. A historic Tudor pub previously called the Church House, providing accommodation for pilgrims visiting the medieval chapel of St Andrews.

Hundreds of years old, it comes with wooden beams, original brickwork, cosy fires, latticed windows, awkward stairs and winding passages.

Now a family friendly Inn offering some of the best pub food available, served in the pub itself as well as the restaurant at the back. Classic favourites like sausage, mash, onion gravy and crispy leeks

Steak and triple cooked chips, lemon and thyme roast chicken or the national standard beer battered cod and chips

The food at The Bull is a cut above the usual pub fare with a hand-written page of daily specials; such as tea-and-hop-smoked leek and sweetcorn chowder, confit pig’s cheek, herb-crusted lamb loin with a red wine jus and dauphinoise potatoes or their belly of pork.

They also have a well earned reputation for their roast potatoes and laying on a hearty Sunday Roast with all the trimmings.

There is no better place to try the very popular Buckhurst Park sausages than at source.

The Dorset Arms is a historic village pub which is part of the Buckhurst Estate. Besides the very best sausage mash and gravy the menu features locally sourced produce and in particular Buckhurst Park game such as the pheasant, partridge, duck and venison during the season.

Their Venison Wellington is outstanding.

As is the delicious fish pie which is packed full of salmon, smoked haddock, cockles, prawns, mussels, tiger prawns and an egg.

Rounding off one of the better pub lunches to be found in the south of England with a selection of desserts which include chocolate and hazelnut nut brownies, a crumble,  or a favourite of mine creamy rice pudding.

 

The Earl of March is a country pub restaurant set against the picturesque backdrop of Goodwood and the South Downs in the village of Lavant near Chichester, West Sussex.

The pub dates back to the early 18th century and was originally named The Bat and Ball and served as a coaching inn on the main Chichester to Midhurst road. Its period stable block and kitchen still exist in structure to the rear of the pub and are waiting to be realized as trading areas as part of its function in the 21st century. Local records show that it is where William Blake the famous poet and composer wrote the words to Jerusalem in 1803, while sitting in the east facing accommodation bay window looking out over the breath taking views. It is hardly surprising that he was inspired to write such an epic anthem.

The Pub more recently as The Earl of March has served as a local pub in the heart of Lavant and has been the hub of the village social life and community for hundreds of years.

In early two thousand the pub ceased to trade and was consequently refurbished to its exceptional “country plush” standards and reopened in 2005 under new ownership. The pub was subsequently taken over in July 2007 by Giles Thompson the former Executive Head Chef of the Ritz Hotel London.

Giles has been immersed in the food industry ever since he was born. His father was a farmer and butcher, and his mother was an excellent home cook, an environment that made him determined to become involved in some way.

After spending nine years training under the brilliant Michel Bourdin at the Connaught, a true master of the techniques and traditions of haute cuisine. In 1996 he moved to Danesfield House, Buckinghamshire, as Executive Chef where he achieved two AA rosettes and an RAC restaurant award almost immediately for classical cuisine with a contemporary twist.

He joined the Ritz as Executive Chef in 1997 where he combined traditional and modern styles to present dishes that fulfilled the customer’s highest expectations. Every dish, however simple, was scrumptious, made of the finest produce and perfectly presented. This was recognized by the accreditation of the Royal Warrant from The Prince of Wales, St James Palace and The Soil Association for commitment to organics; both accolades were a first in the restaurant world!

In 2003 he took a change in tack after 20 years in mainstream deluxe hotels and moved to Le Cordon Bleu Culinary Academy in Marylebone as Head of School teaching students from all over the world, the disciplines of French regional and classical cookery.

Pevensey is a village in the Wealden district, East Sussex. Just north-east of Eastbourne.

Where you will find The Castle Inn which has a strong following among the locals and a reputation for wholesome home cooked food. Serving what is one of the best Sunday roasts in East Sussex.

With it’s low celings, oak beams and fine real Sussex ales it offers everything one expects from a traditional village pub.  Home cooked pub lunches and fresh locally caught fish.

For character, for something different, for dusty knick-knacks and off the wall, you have the Black Boy pub in Winchester.

Then, at the time of my first visit, there was the bread & butter pudding. Although it was no longer on the menu, when I went back for more six months later.

It is an interesting and quirky pub, furnished with old tables and chairs, and decorated with an eclectic mix of art, clutter and taxidermy.

Offering real ale sourced from Hampshire as well as a small, carefully sourced wine list, the Black Boy is a traditional pub where the quality of their beer is what really matters to them.

Despite that, the kitchen serves up a good traditional pub lunch along with the usual selection of sandwiches and homemade soup

The main courses change daily and can be found on the menu written up over the fire place. Whilst the sandwiches are made with bread sourced from a local bakery.

There is nothing particularly special about the Coal Exchange in Emsworth. Nothing that sets it apart from any other local pub in a quaint coastal village.

Other than their home cooked bar lunches. Reasonably priced, reasonable portions. Good wholesome comfort food.

Hot soup, crusty bread and a cozy fire on a winters day.

A large beer battered cod that is served with chips, peas and tartar sauce

Meals to be finished off with a full plate of Apple Crumble swimming in cream

Or a healthy slice of lemon meringue. Unpretentious homemade puddings that makes this one of my favourite retreats.