Nathan and his team create a constantly evolving menu that offers something for everyone.
From traditional French and British classics to light lunches and nibbles.
We are proud of our traditional roasts and offer 6 different dishes including Aberdeen Angus beef, British lamb, Woburn venison, supreme of chicken, slow cooked pork and a vegetarian roast all served with fresh vegetables served in the middle of the table, Yorkshire puddings and proper crispy roast potatoes.
Our bar is perfect for a casual light lunch or a drink with friends. We offer free WiFi and therefore is ideal for a business meeting or just somewhere to get some work done.
We are very proud to promote local beer, and always stock cask ales and continental lager on tap.
We also offer a range of bottled beers and ciders as well as wines and cocktails.
Nathan and his team create a constantly changing menu that serve seasonal hearty dishes, including our take on some traditional pub classics; perfect for the rural setting.
The brasserie and bar is open for lunch and dinner from Wednesday to Saturday, and for lunch on Sunday. Available for private hire any day of the week.
Wines & Gins
Good food and good wine were destined to be enjoyed together.
We have put together a carefully chosen selection of New and Old World champagnes, sparkling, red, white and rose wines with many by the glass.
Also boasting a large collection of Gins varying from dry to fruity to satisfy any taste buds.
There's something to please all palates.
Meet Nathan Campbell
Head Chef (and Landlord) at The White Hart is Nathan Campbell, who took over the pub in February 2018.
Nathan has been passionate about food from a very early age and has gone on to work in a number of award winning restaurants in the U.K. and abroad, including the Michelin starred Simpson's Restaurant in Leamington Spa working alongside Glynn Purnell and the Crazy Bear group.
He then went on to work as a private chef for some of the worlds highest profile individuals and spent time as a head chef on super yachts and in Switzerland, Saint Tropez, Monaco & New York where he worked for seven years.
Having trained as a chef at Bedford College, Nathan is delighted to be back in Bedfordshire.