By Benjamin Coren
The White Hart pub and restaurant has recently appointed a new chef, and with this brings a new menu.
The pub is located on the outskirts of Pulborough in a peaceful and scenic location with access to cars, cyclists and walkers.
There are two menus available to diners. One consists of freshly made sandwiches, sides and snacks as well as The Hart Burger, the White Hart Ploughmans, and a selection of pizzas.
The second menu which my colleague and I ordered from is the main menu which offers a wide range of starters, mains, desserts, and a selection of pub classics.
To start with I ordered the White Hart Fishcake with coriander aioli and watercress salad. The homemade fishcake, which is made with fresh fish from Newhaven, consisted of Pollock, Cod, Salmon, and Crab. The flavours worked well together and it was a real treat to discover chunks of fish inside. The flavours together with the coriander aioli were very enjoyable, and the light dish left me wanting more.
My colleague ordered the smoked venison salad with English pickles, roasted apple and blackberry vinaigrette. The venison is provided by a local butcher, and the kitchen then butcher the meat themselves. The venison is smoked on site with liquid smoke, it is then rolled in cracked black pepper and is then cling filmed tightly. Next it’s dropped in a waterbath for three hours and is left as long as possible before left overnight in the fridge. The result is a delicious evenly cooked cut, which is full of flavour.
Next up for me was the local rose veal escalope with bubble and squeak cake, fine beans, seasonal vegetables, and a wholegrain mustard and brandy cream sauce. The serving was generous with two cuts of veal. The meat was tender, and well cooked. The sauce worked very well with the meat, and the bubble and squeak also added to the flavour package. The sauce was not overbearing and made for an enjoyable main course I would order again.
My colleague ordered the White Hart beer fed outdoor reared pork belly with creamed sage potato, seasonal vegetables, glazed parsnips and a gooseberry and apple jus.
The pork is provided locally and is fed our beer dregs by the local farmer. The dish had two cuts of belly and was a hearty meal, perfect for a winters evening. The sauce was sweet and moreish, the dish also came with a very generous portion of cracking crackling. The mashed potato was full of flavour and both my colleague and I cleared our plates.
The kitchen at The White Hart pride themselves on the quality of food prepared and said ‘we don’t send out anything we wouldn’t want anyone to eat’.
The pub is running a special Mother’s Day set menu on Sunday, March 10, featuring some selections from the normal menu as well as a few specials.
Since launching the new menu on Tuesday, February 26, the pub has received much positive feedback and moved up on Tripadvisor.com from 10th place to 1st place in one day. To find out more or to book a table call 01798 873321 or visit www.whitehartstophambridge.co.uk