The White Horse Inn is a pub, restaurant and inn on Daisy Hill in Duns Tew, a village in rural Oxfordshire. The pub takes a seasonal approach to cooking, with a menu that changes daily and can change again between lunch and dinner, depending on what produce the kitchen has received.
Whole animals and fish are butchered and prepared on site every day, then paired with British ingredients that are left to speak for themselves. Working with whole carcasses rather than ordering in set cuts shapes what appears on the menu from one service to the next. The result is food that reflects the time of year and draws on produce local to the area.
The White Horse Inn takes pride in the provenance of its ingredients, sourcing produce from sustainable suppliers wherever possible. North Aston Organics, a Soil Association registered grower just south of Deddington, provides vegetables and herbs grown without artificial fertilisers or pesticides, with salad leaves harvested on the day they are delivered. Fenemore Farms, a 500-acre mixed farm with a flock of 350 sheep, free range hens and its own bees, is another named supplier. Meat comes from Walter Rose and Son, a multi-award winning butcher that works with traditional British breeds from farms in Wiltshire and Somerset. Cooper Foods of Andover, a family-run fishmonger and meat wholesaler established in 1986, supplies fish.
Examples of dishes on the menu include tiger prawns with chilli, garlic and toasted sourdough to start, cheeseburger and chips or steak with garlic butter for main, and lemon posset with shortbread for dessert. Drinks follow the same seasonal thinking, with a wine list that changes through the year. The White Horse Inn also has bedrooms, so a meal in the dining room can become an overnight stay in the Oxfordshire countryside.