Makeover turns traditional pub into open-plan marvel
0 Comments | Derby Evening Telegraph, May 28, 2010
WE GO UNDER COVER TO CHECK OUT THE WHITE HART PUB IN DUFFIELD A BURST of warm weather drew Secret Service out of the city to sample the rural ambiance and extensive menu of The White Hart pub in Duffield.
A modern makeover of this once very traditional pub has created a fresh, airy, open plan feel to the establishment.
The bar at the front is comfortably furnished with contemporary decor, leather sofas and low tables. The bar retains a relatively cosy atmosphere, then opens out into a light, spacious dining room.
The restaurant area is particularly attractive – overlooking a large, but secluded back garden, which is also open to customers.
Turning our attention to food, we discovered that The White Hart boasts an extensive a la carte menu, with starters ranging from Pounds 3.95 to Pounds 6, and main courses which begin at Pounds 7.95 for a pork and apple burger, served with smoked applewood cheddar, coleslaw and chips, to an 8oz fillet steak with peppercorn sauce and vegetables for Pounds 20.95.
On this occasion, Secret Service and my two companions decided to try out the pub’s fixed price menu, which offered one course for Pounds 8, two courses for Pounds 12 and three courses for Pounds 15.
There were four starters to choose from and your spy opted for the fresh Greek salad with feta cheese and olives which tasted very fresh, was well presented and generously proportioned.
The main course, a beef lasagne with mornay sauce and garlic ciabatta, was also tasty and contained plenty of beef.
Secret Service topped the meal off with a mixed fruit cheesecake which had a light, creamy topping.
My first companion opted for the classic prawn cocktail in Marie Rose sauce, which was less imaginatively presented. It was, nevertheless, very tasty and contained well-proportioned ingredients.
They decided to follow this up with a chicken and vegetable stir- fry with hoi sin sauce and egg noodles, which looked very appetising. It had been carefully cooked to retain the texture of the vegetables and had a good flavour.
My second companion took the option of the chef ‘s soup of the day and warm bread to begin. Although we were told the soup was minestrone it was more like a chunky vegetable.
Despite this confusion, my companion reported that the soup was flavoursome and was served with an ample portion of bread alongside it.
However, my companion’s main course, a vegetarian option of roasted beetroot and brie risotto with rocket leaves, was a touch disappointing. Rather salty in flavour, it was also a little stodgy in texture
leather menu cover