01803 847100
The White Hart Bar & Dining Room
Located within the 14th Century medieval courtyard of Dartington Hall, the White Hart Restaurant occupies what were originally the kitchens of the magnificent fourteenth-century Dartington Hall. With a flagstone floor, limed oak settles, roughcast walls, historic photographs, and a real log fire, the White Hart Restaurant provides a warm, welcoming atmosphere at all times. Dartington Hall stands in over 1,000 acres of farm and deer parkland with many lovely walks for you to enjoy, through the woodlands, along the river Dart and in the magnificent Beatrix Farrand inspired gardens surrounding the Hall.
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.
Reservations strongly recommended at all times to avoid disappointment. Tel 01803 847111.
Opening Times
- The White Hart Bar is open from 11am - 11pm, Monday to Saturday. Sunday 12noon - 10:30pm (open from 11am for morning coffee). Closed between Christmas and New Year.
- Serving lunch from 12 - 2pm, snacks available between 2 - 6pm
- Serving dinner 6 - 9pm
Other Details
- Children welcome in Dining Room
- Car Park
- Wheelchair Access (also WC)
- No smoking in Dining Room
- No dogs except assist dogs
- "Pick of the Pubs" AA The Pub Guide 2002
- Rosette award Which? Guide to Country Pubs
"My advice is simple. Go to the White Hart Bar, go soon. You will not be disappointed. This is a fine place to eat, as good as anywhere I know; I wholeheartedly recommend it and advise you to book."
Maureen Berry Restaurant Reviewer, 'Devon Life' December 2001
