The White Hart, Pirbright

The problem with this pub might just be M&B's alleged corporate micro-management of their sprawling pubs estate. The menu I'm told is chosen for it and is always wacky. Never seen ham, egg and chips for example. Or many other normal pub/gastro pub items. They have the best butcher in the area a hundred yards away and yet they have to have centrally purchased tough as old boots meat. And then there's the fish.... I ask M&B why once and they said it was to ensure consistent high standards. What a joke! Staff appear to be low paid so are either temporary students or from other lands. Not that the latter is a problem per se its just that they're more frightened than others to challenge M&B's obviously bizarre ideas as to how a Surrey village pub should be. The chefs are seemingly worst hit as they change frequently meaning that what quality might be achieved with the sub standard B Bros style frozen packets is variable at best. Can't blame them as they are probably continuously under training or the management are running the kitchen that night. One chef only lasted a shift. As others have said it is a shame. Best thing we can do is encourage them to sell it off and some inspired individual might make it what we all want it to be. Worst thing though is that it is frequently busy so this is unlikely as they are making a mint. Problem is I don't enjoy cheap and cheerless.

28 Dec 2009 10:57

The Olive Tree, Jacobs Well

I've known the owners since they ran the Jolly Farmer in Worplesdon and what a tight ship they run. The fish is first class, most of the meat comes from the best butcher in the area (Fulk's of Pirbright) and Rupe is a great chef (as are his varied team of accompanying chefs). Yes it is a foodee pub and if you want Mitchells and Butler packet food do not come. If you want all main courses under a tenner as Fuller's allegedly stated when they took over the Jolly, don't come. Everything that should be is prepared freshly and as it runs out it is struck off the boards (as should happen in any decent restaurant). As for comparison with the West End (whatever that means), I was entertained in a newly converted meat restaurant near Smithfield where they took great pleasure in telling us the provenance of each piece of meat and its age. Shame is they were all as chewy as Biltong as corporates are afraid to hang their meat.

18 Dec 2009 07:35