Hampshire pub hosts fine dining experience - it was superb

To end the working week, I was fortunately invited to attend a seven-course tasting menu at the White Hart Inn, a pub in the heart of Penton Mewsey, a village on the outskirts of Andover. Its selection of dishes and wine left me in awe.

But before I delve into the dishes, let's set the scene.

The lights of the White Hart Inn illuminated the main road into the village on the evening of Friday, November 14, and the warmth of the pub drew locals and other tasters into the building.

The White Hart Inn of Penton Mewsey (Image: Daniel Quina Brito)

The Inn offered a true homely feel, Although I had never been to Penton Mewsey before, I felt like this was my local pub. This was replicated in the social atmosphere, as even though I attended alone, the company at my table and the surrounding area felt like I was amongst friends I'd known for a lifetime.

The evening of fine dining began with a canapé of tuna, chilli, and sesame seeds with soy, beautifully accompanied by a Danebury English sparkling wine from 2018. The canapé awakened my taste buds, the components blending harmoniously before finishing with a subtle kick of spice.

The sparkling wine was crisp, elegant, and mineral-driven, its orchard-fruit notes pairing perfectly with the tuna.

Next, we enjoyed a taster of Jerusalem artichoke velouté finished with English truffle oil, accompanied by a small pastry that left me wanting more. Silky and rich, the velouté carried an earthy depth lifted by the aromatic truffle oil, creating a warming, indulgent experience.

The third course was a chicken liver parfait with red marmalade purée on toasted sourdough, alongside a Denis Lafon Château Du Gran Barrail Blanc Bordeaux 2021. The parfait was impossibly smooth and delicately rich, its creaminess balanced by the bright tang of the marmalade, while the crisp sourdough added perfect textural contrast.

The selection of dishes served throughout the fine dining taster menu. (Image: Daniel Quina Brito)

The wine’s fresh citrus and subtle floral notes lifted the dish beautifully.

For the fourth course, a roasted scallop was served with velvety butternut purée, crisp pancetta, and wine jus, paired with Clos Pons Sisquella 2019. The scallop was caramelised and tender, enriched by the sweet purée and accented by the pancetta’s salty crunch.

The wine’s floral aromas and bright stone-fruit notes elevated the dish, highlighting the scallop’s delicate richness.

We then returned to land with a pasture-fed canon of local lamb, braised shallots, roast pear, and a potato and bacon terrine, accompanied by Antiche Terre Valpolicella Ripasso 2022. The lamb was tender and full-flavoured, complemented by the sweet shallots and gently caramelised pear, while the terrine added savoury depth and texture.

The wine’s rich cherry fruit, soft spice, and velvety structure echoed the lamb’s rustic elegance, making this dish a particular standout in both flavour and presentation.

For dessert, we enjoyed an orange-scented burnt Cambridge cream with orange shortbread, alongside Sweet Carolyn Muscat de Frontignan 2022. The caramelised top gave way to a silky custard infused with bright citrus, while the shortbread added buttery crunch.

The selection of dishes served throughout the fine dining taster menu. (Image: Daniel Quina Brito)

The Muscat’s honeyed apricot, rose, and orange blossom notes harmonised beautifully with the dessert, enhancing its aromatic richness.

Finally, the evening concluded with handmade onion-seed crackers, Penton apple chutney, Pevensey Blue from Sussex, and Lancashire cheddar, served with a Portuguese Port from 2021. The crackers offered fragrant crunch, complementing the bright, gently spiced chutney. The creamy blue and firmer cheddar provided a pleasing contrast, while the Port’s velvety berry fruit, warmth, and subtle spice brought the final course together in generous, lingering richness.

Overall, this was an amazing experience and hats off to all those behind the scenes who brought this series of dishes to life. A special thanks goes to the landlord Thomas Robinson and chef Nick who were essential to the night's success.

Those surrounding me left in joy knowing that their local pub had been brought to life.