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The White Hart Review

Built in 1505, when Henry VIII was about to ascend the throne, the striking half-timbered White Hart holds pride of place in Great Yeldham, an attractive village by the banks of the River Colne. It has been steadily modernised over the years, and architectural allusions to the sixteenth century are mostly confined to low ceiling beams, supporting timbers and dark wood panelling.

The kitchen aims to satisfy most palates and preferences, with a mix of English classics (fish pie, toad-in-the-hole), mainstream European dishes (calf's liver in a polenta galette with wild mushrooms, garlic-roasted wild salmon in pastry) and a few oriental ideas (Thai-scented sea bass, shredded pork with Chinese vegetables and crispy seaweed).

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