Working in tandem with the seasons, Nathan and his team create a constantly changing menu that uses natural ingredients in their prime.
We serve seasonal hearty dishes, including our take on some traditional pub classics; perfect for the rural setting.
The dining room is open for lunch and dinner from Tuesday to Saturday, and for lunch on Sunday. Available for private hire any day of the week.
Our newly refurbished 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.
The White Hart is perfectly suited for private dinners and parties. With your choice of restaurant, marquee, garden or any combination of the above.
We can accommodate 40 seated guests, or 50 for a stand up event in the restaurant.
Our marquee, adjoining The White Hart, can accommodate up to 100 seated guests, and is ideal for weddings or other larger parties. Or take both and accommodate up to 160
WINE AND 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.
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 three years.
Having trained as a chef at Bedford College, Nathan is delighted to be back in Bedfordshire making the most of the locally sourced, seasonal ingredients.