The Dew Pond

The Dew Pond

The Dew Pond is located in the hamlet of Old Burghclere, just off the A34 between Newbury & Winchester. Established in 1989 by its present owners Keith & Julie Marshall, the aim has been to create a relaxed restaurant serving quality food & fine wines with an informal but professional approach. Keith & Julie believe in keeping things simple and so they run just the one menu offering a number of options at each course, but always using the finest, seasonal ingredients sourced locally wherever possible - the game supplier is within a mile of the restaurant... The menu is changed almost every day, to take advantage of seasonal produce as it enters the market and the bread is home-made each day. Fish & shellfish are sourced from Newlyn and Brixham, Game comes from the farm across the field, as well as locally reared beef, pork & lamb and home-grown garden herbs. The wine list has been chosen with an emphasis on quality & interest rather than quantity, there is also a good selection of Fine Wines for those that are interested. The restaurant was originally a pair of 16th century cottages and still retains the original oak beams with a log burning fire and fine views to Watership Down, Highclere Castle (Downton Abbey!) and Pond from which the restaurant takes its name. The Dew Pond can seat up to 45 diners, and is also available for private dining with exclusive use of the restaurant both for lunch and dinner subject to availability. Wine dinners are held periodically throughout the year and provides the opportunity to try a tasting menu together with matching wines at each course.

The Dew Pond is located in the hamlet of Old Burghclere, just off the A34 between Newbury & Winchester. Established in 1989 by its present owners Keith & Julie Marshall, the aim has been to create a relaxed restaurant serving quality food & fine wines with an informal but professional approach. Keith & Julie believe in keeping things simple and so they run just the one menu offering a number of options at each course, but always using the finest, seasonal ingredientsread more

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