We are passionate about real food, great and simple British dishes
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EATING

The Wine and Sausage Restaurant in Winchcombe at the White Hart InnWe are passionate about real food, the great and simple British dishes that we grew up with. Ingredients are carefully sourced and wherever possible we use local and regional farmers, growers, fishermen, producers, brewers and even winemakers.

Usually traditional, sometimes classic with a twist.

Bar snacks available all day and with the main menu at lunch and dinner.

Food all day, 7 days a week, 8am to 9.30pm (10.00pm Fridays and Saturdays).

MENU

At least six different traditional hand made sausages on our sausage menu and our speciality, ‘Toad in the Hole’.

A daily changing main menu, with fish fresh from Cornwall and Scotland, and meats from the West and Cotswolds, especially our neighbouring farmers.

SUPPLIERS

Regional butchers and suppliers include Jesse Smith Family Butchers of Cirencester, Duncan Fairbairn of Winchcombe for beef and Sudeley Hill Farm for lamb. Hayles Fruit Farm supply fruit.

CHEFS

With a wealth of experience, Giles Dickinson heads a team of predominantly Gloucestershire born and bred foodies in the kitchen, including Russell and Cathy.