Wellington Arms

The Wellington Arms is an award‑winning country inn on the Hampshire/Berkshire border, opened October 2005 (20 years, 2005–2025). The team bake organic sourdough, make fruit sorbets and ice cream in‑house, and sell preserves, chutneys and sloe gin over the bar; vegetables and herbs are grown in on‑site polytunnel, raised beds and herb garden without pesticides or chemical fertilisers. It holds two AA rosettes (ten consecutive years) and a 5‑star kitchen hygiene rating. Owners Simon & Jason run the house, which offers four bedrooms for overnight stays; the chef's background is not specified on the site. Cosy, intimate country pub and dining room with barn accommodation, exposed oak beams, exposed brickwork and traditional country touches; the dining room is described as relaxed and intimate. British, contemporary, seasonal cooking focuses on unpretentious, carefully crafted dishes; menus change daily to reflect availability. The kitchen sources meat from a long‑established local butcher, fish from Brixham and wines selected by a local independent merchant. Specialties include Lyme Bay king scallops wrapped in pancetta; char‑grilled 28 day dry aged 10oz ribeye steak; roast rack of home‑reared Jacob lamb; Baughurst House roe deer potpie & mash; Full English breakfast with local free‑range eggs; sticky toffee pudding with clotted cream.