
by Sian Maidment
You would pause at the breath-taking natural beauty of a stag in the wild. The culinary reputation of The White Hart Inn on the B2028 just north of Wakehurst Place, deserves the same reverence.
The White Hart Inn, West Hoathly, with its cosy restaurant and lofted bar barn, is as magnificent and striking as the princely beast it is named after. And, like the antlered namesake, only glimpsed views from the road revealing its presence, it belongs to its country setting. This country link is felt in the menu too, as seasonal game is now a feature of the choices available. Creative and imaginative, it includes wood pigeon, for example, so rare to see, and cooked rare too.
“My Head Chef sleeps, lives and breathes food and cooking. He’s terribly enthusiastic.” Dotty, the brains and landlady, shares, with affection, her pride and belief in James 'Jimmy' Grey. Driving hard, unfaltering, messages home about the importance of high standards and first principles, not countenancing a microwave ping or portion control from frozen, Dotty champions her dedicated chef and the rest of her young team. “We’re not on a time slot. Everything here is cooked to order.” Clearly the wood pigeon and other starter of wild and field mushroom ravioli were as fresh to our table as they had started in the kitchen. Succulent slices of this rich, gloriously dense, and toothsome meat, served with a delicate combination of salad leaves, topped coquettishly with a rich red-purple pansy flower, made a very satisfying starter. The ravioli, softly poached pasta parcels with lightly aromatic mushroom filling, was silky smooth, earthy ecstasy.
Dotty and Jimmy, never still, are “continuously trying to source new suppliers, looking for new ideas and inspiration”. The excellent menu reflects this. “Partridge, pheasant, venison… ” Dotty, her articulated fingers stroking the air like an Indian dancer, lists the weekend specials with their focus on game which, added to the fish selection and main menu, means “there is choice for everyone; food flexibility.”
The balance of the menu, coupled with accurate and real descriptions, makes your decision very difficult indeed. After some deliberation we chose calves liver with cream and brandy and sardines with samphire. The liver was soft, creamy heaven and the glistening shoal of sardines, presented in turbulent relief with the impossible to describe but addictively delicious samphire, were firm and flavoursome, their spines lifting clean away.
Exacting standards have established The White Hart Inn as a Sunday lunch venue of repute with Sussex sirloin beef and venison building on that reputation. Whether you’re looking for à la carte, plat du jour, specials, or a Christmas treat, The White Hart Inn has the space and choice to accommodate all permutations.
The White Hart Inn
Ardingly Road, West Hoathly,
East Grinstead RH19 4RA
Tel. 01342 715217





























