JSW

Jake Watkins is now well and truly settled in this sympathetically restored 17th-century former coaching inn just around the corner from the original premises, and the addition this year of three B&B rooms shows how the business is constantly evolving. With large oak beams and generously sized, linen-clad tables, the dining room is an attractive space, smart yet unpretentious, and the walls are dotted with original artworks (by the chef-proprietor's sisters). Service is by a professional, well trained team who display good knowledge of the menu. Everything about JSW is understated - this is not a loud restaurant in any sense and it doesn't preach or try to win over the customer with gimmicks or over-elaborate presentation. There is a sense that you are in safe hands. The food is based on quality produce, the chef so hands-on he might even have caught the pike that turns up in a risotto with bacon and peas. The presentation of dishes allows the food to speak for itself, but technique is good and the balance of flavours paramount: fricassée of monkfish with samphire and ceps is a starter full of vibrancy and tastes of the earth and sea. Main-course fillet and shin of beef is top quality meat and turbot as fresh as it gets and cooked perfectly, is served with asparagus and a sorrel and lobster vinaigrette. Finish with well crafted desserts such as flat apple tart with burnt butter ice cream, or English cheeses with home-made biscuits.

A3 to town centre, follow one-way system to College St which becomes Dragon St, restaurant on left
Nearest station: Petersfield

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