"At this tiny but perfectly formed pub, it is worth fighting for one of the twelve tables." - Diana Henry, Author
"This place is, for me, really, really special… I would have gladly stayed forever." - Giles Coren, The Times
“Stands out like a supermodel in a street market.” - Fiona Duncan, The Telegraph
"This is one of those labour-of-love joints that have you cooing with pleasure." - Matthew Norman, The Guardian
" The Wellington is impeccable, with resident chickens & a lawn like Centre Court." - An Inspector Calls, The Daily Mail
The herbs used for garnish & cooking are grown in our herb garden next to the kitchen door.
Many of the vegetables & salad on the menu are grown in our polytunnel & the four raised beds.
We have great success growing courgettes, runner beans, tomatoes, salad leaves, asparagus, strawberries, plums & root vegetables.
We also have an allotment in Tadley tended by Carol & her husband Kevin.
Although we are not certified Organic by the Soil Association, we do not use any pesticides or chemical fertilisers in the production of our vegetables.
In our polytunnel we are able to grow salad leaves all year round.
We use only organic milk in the kitchen & in the bar.
We have been awarded two rosettes by the AA for the tenth year running
Since we opened in October 2005, we have been awarded a 5 star hygiene rating for the standard of cleanliness in the pub kitchen.
We sell our preserves, chutney, sourdough bread & sloe gin over the bar, ask to see what is available next time you come in.
We make our own ice cream using organic milk and our hens’ eggs.
All our fat chips are scrubbed, peeled & chipped by us.
Take home a Wellington tea pot & kid mohair cosy, hand knitted by Simon’s mum.
Fruit sorbets are made here, using only organic fruit purée and sugar syrup.
We bake organic white & wholemeal sourdough bread every day using organic flour from Shipton Mill.
As you would expect, all our puddings are made here in the pub kitchen.
Prince & Sons Tea Co. Ltd. supply our green, black & herbal teas - blended using the highest quality ingredients sourced from all over the world.
Fish is delivered daily by New Wave Seafood, Kingfisher & Andrew North in Brixham.
Vicars Game supply our meat, a family butcher established in Reading in 1886. They guarantee traceability from farm to table.
We only use Murray River Pink Salt Flakes: an Australian salt produced to assist the Murray-Darling salinity problem.
Any additional vegetables not grown by us are delivered by Sue and Geoff Fisher of Newbury.
Our wines are sourced by Carte Blanche, a local independent wine merchant, and are available to purchase from Caviste.
Dogs are welcome to sleep over, and are encouraged to accompany you into the pub dining room.
We offer bowls of water, Lily's Kitchen dog treats and hide chews to keep them occupied.