The Pot Kiln
- Tel: 01635 201366
Frilsham, Yattendon, Thatcham, Berkshire, RG18 0XX
18:00 - 23:00
We accept Cash, Credit Cards
Help us to improve this listing
Tell us what's wrong!
Weekday set lunch menu for 2/3 courses, £13.95 / £17.95. A La Carte menu also available.
The Pot Kiln has been regarded as one of Britain's best country pub restaurants since it was taken over by TV chef and presenter Mike Robinson over 7 years ago. The pub is not only a haven for serious eaters, but also a watering hole for those who love the peace and tranquillity of a proper old English country pub serving real ales.
Mike Robinson brings his expertise as Britain's foremost game cook to
the pubs menus. The Pot Kiln garden supplies most of the salad and vegetables in the Summer months and is picked daily by the chefs.
The kitchen is currently run by Head Chef Richard Robb,(ex Purefoy Arms, Hants).
As well as the 'a la carte' menu, hearty bar food is also available throughout the year in the cosy bar and the large garden which is bliss on a sunny day looking out over the fields and woodlands beyond.
The Pot Kiln and Mike's Game & Wild Food Cookery School has been seen on ITV1's "Countrywise Kitchen". This showcases the best of British food.
Services and Products
- cask ales
- country pubs
- credit cards accepted
- dart boards
- dog friendly
- draught beer
- english restaurants
- family pubs
- free houses
- gastro pubs
- home cooked food
- internet access
- non alcoholic beer
- real ales
- traditional restaurants
- very large garden
- stunning location and views
Stunning location in a hidden valley, nice beer garden and a tiny bar.
In the summer they do their own pizzas in the wood oven outside.
The pub was small and very cosy, especially as our table was closest to the fire, which was perfect on such a wintery day. We ordered and were offered some homemade bread - brown or focaccia. The focaccia was doughy and delicious. I had a second slice.
To start, Alex had the Ragu of Berkshire Hare with tagliatelle, aged parmesan, and Wiltshire truffle (which was shaved on top at the table). It was pretty delicious, though he thought a little heavy on the hare. For main course we both had the Pave of Linkenfolt Fallow deer, with pomme puree, buttered brussel tops, and peppercorn sauce - all very tasty and flavoursome. The venison was shot by the chef himself, in the local area.
Desserts were also very good - we had the Homemade bread & butter pudding with Baileys custard, and the Honey & Rosemary Pannacotta, with cinder toffee. The pannacotta was dense and creamy and worked well with the very evil cinder toffee.
The only real negative I can come up with about our visit was that there were no baby changing facilities…. but then I guess babies don't really belong in pubs anyway ; )