Iconic Fuller’s pub The White Hart, in Southwark, London, has reopened following refurbishment. The pub, on Great Suffolk Street, has been extended into the former Pickles Café next door to create a new kitchen and beautiful dining space.
To celebrate the re-opening, general manager, Alex Stupple, will be running a scavenger hunt in the local area. One or two wooden deer will be hidden around the pub’s neighbourhood until the end of June and anyone who finds a deer needs to post their discovery, including the hashtag #FindMyHart, on social media, tagging @TheWhiteHartSE1 to receive a voucher for a meal for four at the pub.
Records indicate the pub was built in the 1700s and the original Friary Meaux stonework can still be seen on the outside of the building.
Fuller’s acquired the pub in July 2013 and the additional space has provided for a kitchen that allows The White Hart to operate the sort of service customers expect from Fuller’s, with a great range of beers, ciders and wines, fresh food prepared by skilled chefs in the modern new trade kitchen, and an outstanding welcome from Alex and his team.
Summer menu
Food can be enjoyed either al fresco, in the bar (including the Pickle Snug to celebrate the transformed Pickles Café) or in the bright dining room which sports sparkling floor-to-ceiling windows, Art Deco lighting and traditional panelling.
The new summer menu involves fresh seasonal produce cooked on site daily, only available at a Fuller’s Kitchen. It features delights such as battered pickles, chargrilled courgette and chicken kebabs, Owton’s dry-aged rump steak, and strawberry Eton Mess, as well as hand-crafted signature dishes, like pan-fried salmon fillet with braised fennel, peppers, tomatoes, olives, caper and lemon.
Alex said: “The new refurbishment has transformed The White Hart into a larger, brighter, more modern pub, ideal for socialising around Bankside, while maintaining its traditional feel. I am excited that my fantastic team and I now have a place to work that reflects the quality of the food the pub offers, and the care we put into our service, just in time for summer!”
