“The focus on our food is fresh, seasonal produce of the highest quality – a view which all of our suppliers share.  Oxfordshire is full of outstanding produce and we make the most of it!”

Mark and Kay are passionate about the provenance of their ingredients and support local producers where ever possible.  Meat is sourced from trusted farms and estates in the local area, fish is delivered fresh from Brixham 6 times a week and food miles are kept to a minimum.

Mark and his team of chefs prepare all of the dishes fresh on the premises every day, even the bread and pasta, which is made with flour from the local mill. The White Hart also boasts a kitchen garden where some of the restaurant’s fruit, vegetables and herbs are grown. More unusual suppliers of food include Mark, who catches his own crayfish in the summer months and locals who swap surplus fruit and vegetables for food and wine!

“Customers seem amazed that Mark has had no formal training but a passion for food and flavour cannot be taught – it is the instinctive flair which provides outstanding dish after outstanding dish…I know, I have tried every single one!”, Kay Chandler.

Menus change frequently, depending on what is seasonal and available. The following are therefore sample menus only:

Main Menu (Tuesday-Saturday, lunch and evening)

Set Lunch Menu (Tuesday-Friday, lunch only)

Sunday Lunch Menu (Sunday lunch)

Party Menu (Tuesday-Saturday, lunch and evening)

Because we cook everything from fresh, we are able to cater for food allergies or intolerances – please just let us know when you book.

Please note that for parties of 8 or more, we offer the party menu and require a pre-order in advance - this is to ensure that we deliver the best possible service and quality to our guests.