We’re sharing two recipes from The White Hart in Fyfield, which was recently named one of the UK’s top 50 gastropubs
Nestled in the picturesque village of Fyfield, just six miles south of Oxford, this culinary gem offers an exceptional dining experience. Renowned for its first-class Sunday roasts, including juicy local roast beef with homemade creamed horseradish and its signature dish of a 12-hour slow-cooked belly of Kelmscott pork, topped with glorious foot-long crackling, both accompanied by goose fat roast potatoes, Yorkshire pudding and freshest seasonal vegetables from the pub’s kitchen garden.
The White Hart offers a daily-changing à la carte menu, highlighting the finest seasonal ingredients. A value-driven set lunch menu is served Tuesday to Friday, with two courses for £25 and three for £28. The pub also caters to dietary preferences, offering vegetarian, vegan, gluten-free, and dairy-free options.
The White Hart is owned by husband and wife duo, Mark and Kay Chandler. Since taking over the 15th century former Chantry house in 2005, they have lovingly restored the building to its former glory and built its reputation as a gourmet destination known for its accomplished menus and charming service. Sustainability is at the heart of their ethos and their environmental impact is at the forefront of every business decision and supplier choice they make. Visit The White Hart Fyfield, Oxfordshire
Sticky toffee pudding, poached date puree, toffee sauce (serves six)
Ingredients:
Pudding:
• 50g unsalted butter, softened
• 100g caster sugar
• 50g soft dark brown sugar
• One egg, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 150g chopped pitted dates
• 1 tsp bicarbonate of soda
• 280ml boiling water
Toffee sauce:
• 250g brown sugar
• 250ml double cream
• 250g unsalted butter
Date purée:
• 150g chopped pitted dates
• 2 tbsp caster sugar
• 1 Earl Grey tea bag
• One vanilla pod
• Water
Garnish:
• Vanilla ice cream
Method:
1. Line a baking tray (about 30cm x 20cm x 12cm) with greaseproof paper. Places the dates in a bowl. Add the bicarbonate of soda and cover with the boiling water. Let it stand to allow the dates to soften.
2. Cream the butter and both sugars until pale. Mix in the egg. Gradually add the flour and the baking powder until combined. Add the date/water mixture gradually and combine thoroughly.
3. Pour the mixture into the lined baking tray and bake at 160C for 30-25 minutes, until cooked (inset a knife into the centre and when it comes out clean it is ready). Let the pudding cool and cut into squares.
Toffee sauce:
Bring the brown sugar and cream to the boil. Remove from the heat and stir in the butter.
Date purée:
Place the dates, caster sugar, Early Grey tea bag and vanilla pod into a pan and cover with water. Bring to the boil, then simmer for approximately 20 minutes, until the dates are soft. Remove the tea bag and vanilla pod and blend until smooth.
To serve:
Serve the pudding warm (microwave for 1 minute). Pour over the toffee sauce and top with a quenelle of puree. Garnish with a scoop of vanilla ice cream and enjoy!
Winter cooler cocktail
Ingredients:
• 40ml salted caramel vodka
• 50ml apple juice
• 25ml lime juice
• Sprinkle of cinnamon
• Ginger beer
• Ice
Equipment needed:
• Boston shaker
• Single strainer
• Spirit measure
• Rocks glass
1. Firstly, add ice to a rocks glass to chill. Then add all of your ingredients to the small side of a Boston shaker. 40ml salted caramel vodka, 50ml apple juice, 25ml lime juice and a sprinkle of cinnamon.
2. Half fill the tin with ice and shake for 8-10 seconds to slightly dilute and chill the mixture. Pour any melted ice out of the glass and top up with fresh ice if required.
3. Single strain the mixture over the ice and top up with ginger beer. Garnish with fresh lime (we use a dehydrated lime wheel but fresh works well too).
