| The Tiltyard | Will seat up to 10 diners at a £100 room hire charge |
| The Solar | Will seat up to 40 diners at a £160 room hire charge |
| White Hart dining room |
Will seat up to 90 diners at a £250 room hire charge* |
| The Great Hall | Will seat up to 130 diners at a £800 room hire charge |
*Rates depend on the number of diners, i.e. the room rate is lowered as the number of diners increases - please call 01803 847100 to check our current offers.
The above rates include exclusive use, dedicated waiting staff, chefs, table linen, flowers, table plans and basic PA equipment.
The White Hart is incredibly lucky to be situated in the South West of England, surrounded by some of the best food producers in the UK. It would be foolhardy not to use what is on our own doorstep, particularly when the quality of the product is far better than we can source elsewhere. As far as possible we use these local producers to source ingredients for our menus. We appreciate all the arguments concerning local food, food miles and organic production; however we use local producers primarily because the quality of their product is outstanding.
The details that follow are not necessarily complete as we continue to find new producers; if you have any queries about the source of any food served at the White Hart, please ask.
We source local free-range eggs. Cheddar cheese and air-dried ham are supplied by Denhay Farms in Dorset. Other local cheeses are supplied by the Ticklemore Cheese Shop and will include cheeses from Ticklemore themselves and Sharpham Dairy.
Our main fish supplier is Kingfisher Fish from Brixham. They buy fish daily on the Brixham market, and also deal with other local producers. We make no excuse about sourcing our salmon from Scotland. Local supplies of wild salmon are virtually non-existent, although some sea trout are fished from the Dart in season. Smoked fish is supplied by Cornish Smoked Fish, whose cold smoking techniques are second to none.
Most of our beef and lamb is supplied by Chris McCabe of Totnes. Chris sources local single suckled beef, and grass-reared lamb and operates full trace ability. This means that we can publish, on a board in the White Hart Bar, the original farms in Devon where our beef and lamb were reared. All the chickens we use are sourced locally and are additive free and free range.
As far as possible all vegetables are sourced locally from a range of suppliers, including the Fresh Produce Company and Bee Organics.
Rosette award for Food Which? Guide to Country Pubs 2001
Bed and Breakfast accommodation is also available in the mediaeval courtyard. Please click here for further details.
To make a reservation call 01803 847100 or email bookings@dartingtonhall.com
