Wotton Hatch

The Wotton Hatch is an old coaching inn, now transformed into a spacious country pub and restaurant, with large open areas and numerous alcoves. The interiors have been tastefully done up using generous amounts of copper, suede, raw wood and leather, to create a thoroughly pleasant whole. The dining area can seat eighty-five with another forty on the patio in fine weather.

There is a lovely garden in which to enjoy summer. Knick knacks all around give the place a casual and relaxed feel. The food altar - an imposing central fireplace - is decorated with cured meats, cheeses and jars of olives. To set the right note of fashionable sociability there are sharing plates, Spanish tapas of prosciutto, Manchego, sardines and tortilla, a baked Camembert with rustic bread and onion marmalade, Greek mezze of taramasalata with humus, tzatziki, feta and flatbread, or a pizzette with garlic, rocket and Parmesan.

Amongst the starters, touchingly referred to as 'little dishes', there is freshly made soup, smoked haddock with poached egg, crab cakes with tomato, chilli and coriander salsa, seared tuna carpaccio, or cider braised onion tart. Look, too, for Black Pearl scallops when the market is right.

The salads - sorry, that should read 'leaves' - offer chicken with chorizo skewers, watercress and minted cucumber raitha, for the seafood fiends some seared salmon Caesar with marinated anchovies and parmesan or buffalo mozzarella with warm roast vine tomatoes and rocket.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic Margherita of tomato, mozzarella and basil, or the challenging diavolo spiced chicken with peppadew peppers, chilli and tabasco. For those who like to build their own pizzas you can, for a modest sum, add to the basic dish with a choice from chorizo, olives, jalapenos, mushrooms or bacon. Or of course the whole lot if you're feeling that way.

Pastas include fettuccine with salmon, prawns, coconut, spring onions and chilli, chef's choice risotto, or lasagne with chicken, blue cheese and spinach. For the big event there is always a fish of the day on request.

The steak burger with Swiss cheese, bacon, relish and fries is popular, a sign of the times and improving taste in eating. The calves' liver with mash, pancetta and baby onions is worth trying too. For hearty eaters there are good fillet steaks with horseradish Chantilly, green beans and frites or rack of lamb with asparagus.

A range of side dishes includes whipped potato, Belgian frites and mayo, and greens, leeks and peas. For those who have to be lashed to a plank to induce them to eat root vegetables, try them here, honey roasted and altogether different from the all too often pallid steamed variety. For desserts resort to the blackboard, where there is always a good display, often with some of the local cheeses to set the buffs alight.

The Wotton Hatch stocks a range of beers, champagne, award winning ales and offer a choice of continental pilsners such as Peroni, Staropramen and Amstel. At the bar thirty or so people can comfortably seat themselves and service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub. The Wotton Hatch is quite central to a lot of walks in the area and a great place for a mid walk pit stop.

More information, including full menus, is available on their Website . Please note that the E-Mail Contact is for enquiries only, not for bookings.