The Jugged Hare

Head chef, Richard O’Connell, takes charge of the open kitchen, adding an element of theatre to the dining room, which is complete with a state-of-the-art eight-spit rotisserie and charcoal grill, expect to seasonal game such as haunch of venison, mallard and wild boar. Hearty feast menus, available for parties and families, and a selection of traditional Sunday roasts, from whole roasted suckling pig to leg of spring lamb, will make The Jugged Hare an ideal weekend destination too. Wild fish and shellfish handpicked at Billingsgate will also feature strongly on the menu. The hottest seats are located at the pass - pull up a stool to see Richard and his brigade in action.<br>For those looking for a traditional pub environment, head to the bar with its display of exclusively sourced antique British taxidermy, traditional anaglypta wallpaper ceiling and original oak whisky barrel high tables and chairs.