Tucked away in the sprawling Hampshire countryside, housed on the Faccombe Estate, The Jack Russell is a quintessential gastropub with rooms serving elevated British cuisine.
Stylish and cosy interiors welcome you in, creating a homely atmosphere where roaring fires and plush leather seats offer a relaxing spot to sit back and enjoy a couple of drinks in the bar. Elsewhere, the main restaurant decorated with blue timber, invites diners to tuck into seasonal cuisine.
Head Chef, Andy Watts, has brought his years of experience to The Jack Russell, showcasing menus that focus on seasonality and the restaurant's dedication to sustainability, using fresh and local produce wherever possible. Seasonally changing menus feature the very best ingredients from the estate. In autumn you can try menus packed full of local game, whilst in the summer the focus turns to orchard fruits. Championing local suppliers, meats and fishes come from nearby businesses, with world class, and sustainable, wines from around the world - some of which arrive on wind powered boats.
An a la carte menu will keep you in good stead, serving elevated pub grub. Start your evening with tempura crab served alongside raw slaw, yuzu and ponzu dressing, and miso mayo, or cashew nut hummus with chargrilled veg and beetroot crisps. This comes followed by the likes of beer battered Cornish catch of the day with triple cooked chips, confit lamb belly and potato gnocchi, or pork schnitzel with fried duck, salt baked beetroot and chargrilled aubergine puree.
On Friday’s, menus put the focus on fish, with beer battered cod, tempura salmon goujons and breaded brill hitting the menu. Come Sunday it’s all about the roasts with options of roast beef rump, slow roast Somerset lamb, half a Wiltshire chicken or a roasted butternut squash, served with all the trimmings and smothered in gravy.