For anyone looking for a new eating place in the Cotswolds, take a trip to Milton-under-Wychwood – a quintessential Cotswold village in the Burford, Chipping Norton and Stow-on-the-Wold triangle – and discover the delicious delights of ‘The Hare’.
This historic pub with roots in the early 19th century was originally known as the ‘Quart Pot’. After local opposition to it being converted to a house in 2015, it was renovated, reopened and rebranded as ‘The Hare’.
This charming country pub is surprisingly spacious with large open tables for family gatherings; cosy, covert corners for clandestine couples; and bright seating areas to lunch or dine with friends or business partners.
A restaurant is only as good as its chef and The Hare is blessed to have as its Head Chef Matt Dare, who originates from nearby Bourton-on-the-Water and uses his local ties to Cornwall to offer a range of responsibly sourced seafood and fish that lands fresh from small Cornish day boats and arrives on your plate in under 48 hours.
Examples of the Cornish fare that would please any fish/shellfish afficionado are listed on the daily Specials Board and include Whole Dressed Perron Sands Crab, Gem, Aioli and Fries; and Cornish Cod Cheeks, Lemon, Tandoori Mayo.
To tempt the meat eaters and veggie lovers, the pub is also home to an appetising menu of seasonal local produce including Local Venison, Red Wine & Onion Pie, Mash, Thyme Jus; or Wild Garlic, Burrata & Asparagus Ravioli.
If you’re not a fan of ‘stodgy puds’ and prefer a more light and fruity dessert, you can choose from: Affogato, Biscotti; Iced Passion Fruit Parfait, Mango & Passion Fruit Compote, Pistachio Nuts; or a choice of gelati and sorbets.
‘The Hare’ is a classy and delightful discovery in an area where gourmet heaven can be found in many Cotswolds restaurants.
It deserves full marks in every category – the ambience, the menu, the service, the execution of the dishes and the pace of their arrival to our table. The prices are reasonable too and won’t make you gasp when you get the bill.
Article by Chris Roberts MBE PR
