JSW

JSW, short for Jake Saul Watkins, is a highly stylish yet simple restaurant in Petersfield serving delicious food. JSW seats 48 in the main dining room and up to 18 in the private dining room off the courtyard. Secluded, smart outdoor seating under cream umbrellas can be found in the courtyard at the rear of the restaurant. The 17th century former coaching inn has all the prerequisites of this era: old beams, a well, a cellar (now stocked with 900 wine choices) and three tunnels to other buildings in the ancient town including one to a past nunnery, a surprising, hidden entente cordiale between inn and nuns. However, the 17th century is a backdrop for modern living and dining. Jake, who has a Michelin star for his food as well as entries in all major guides, believes in total simplicity in décor as well as on the plate. Well-spaced tables, a rarity in too many restaurants of such calibre are a feature in the cream-coloured dining room and give an air of relaxed informal elegance. Jake doesn't believe in turning tables. Your booked table is yours entirely, for either lunch or dinner. Jake, who has a Michelin star for his food as well as entries in all major guides, believes in total simplicity in décor as well as on the plate. Well-spaced tables, a rarity in too many restaurants of such calibre are a feature in the cream-coloured dining room and give an air of relaxed informal elegance. Jake doesn't believe in turning tables. Your booked table is yours entirely, for either lunch or dinner. Jake also believes resolutely in British seasonal food, fish sourced from the nearby Solent, lamb, beef and pork from Cumbria, the vegetables and soft fruit sourced locally. He, however, goes to France for his chicken, guinea fowl and duck as he as yet to find a similar quality in the UK. 'Technically brilliant', according to one guide, his food is beautifully presented. This is cooking by someone who cooks not with the corporate bottom line in mind but with a passion for his work, sensible pricing demonstrating this wish to share his culinary prowess. Running a restaurant, however, is not only just the food. It's about offering hospitality and giving customers a memorable, relaxed time in pleasing surroundings by staff who understand how to interact with the customers. And delivering on this premise JSW certainly does.