Steve's Top Tips

  • Water that has been boiled and allowed to cool will freeze faster than water from the tap.  A useful one to remember if you ever need ice in a hurry!
  •  Use an egg slicer to make even slices of more than hard boiled eggs: You can cut fresh mushrooms, soft fruits (strawberries, kiwis, bananas), olives, soft deli cheeses and lots more. It’s a really useful gadget for garnishes.
  •  If you’re not sure when to eat mussels, just remember to throw away any opened ones when they’re raw and when cooked, throw away the closed ones!​

In the kitchen...


Our chef, Steve, has worked in the catering industry for over 30 years. He has had his own restaurants in the past, as well as working locations around the globe.


He's cooked for a variety of people, including Pierce Brosnan and Russell Crowe on the film

sets of Golden Eye and Braveheart respectively. 


Steve loves foreign travel and climbed Mount Kilimanjaro for charity. He also tells really,

really bad jokes. We rely on Kim, Mikala, Olivia and Charlie to help him out and tell him

how bad the jokes are.

The White Horse offers a traditional pub menu of home cooked food, which we source locally wherever possible. We use a local greengrocer, fishmonger and two local butchers, all of whom can deliver 6 days a week, which ensures we have the freshest of supplies. 


We have a Specials Board that changes daily, in addition to the main menu which we update regularly.

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