We are proud to share our article published in the Winchester Resident Magazine. You can view it here on page 26. Winchester Resident Magazine

Our head chef Sam Pearson at The White Horse has experienced furlough and the reality of Covid closing down the hospitality industry. Undaunted, he has been working on spring menus for you to enjoy when we welcome you back! Read about his vision pushing our quality even further with more focus on local, sustainable, high-quality produce and bringing a world influence to the menu along with new techniques.

He also shares his dish of Grilled Asparagus, Gin & Tonic Cured ChalkStream Trout, and Wild Garlic Aioli which, if you’re serious about food, you’re going to love to re-create in your own home, and hopefully you’ll soon be enjoying it on our dining terrace at The White Horse.

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