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Introduction
The Pot Kiln has been regarded as one of Britain's best country pub restaurants since it was taken over by Mike and Katie Robinson in 2005. The pub is very much the real deal, being 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, with no pretensions.
Mike Robinson has been fascinated by game and wild food since childhood, and brings his expertise as Britain's foremost game cook to the pub's menus. Venison in its many guises is a speciality, and Mike manages the wild Fallow, Muntjac and Roe deer on 20,000 acres of land nearby. All the deer ends up on the menu, guaranteeing quality and freshness. The Pot Kiln garden supplies most of the salad and vegetables in the Summer months and is picked daily by the chefs - you can't get fresher than that!
The kitchen is currently run by Head Chef Ben Fisher,(French Laundry, California, Tom Aikens, London) whose cooking is superb and sits perfectly with the Pot Kiln style. Ben shares Mike's enthusiasm for using game and wild food and the chefs can often be seen foraging locally for wild produce such as mushrooms, herbs and wild garlic.
As well as the 'Ã 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 award-winning real ale is all made by the redoubtable Dave Maggs of the West Berkshire Brewery, and is brewed just up the road from the pub!
Mike Robinson has been fascinated by game and wild food since childhood, and brings his expertise as Britain's foremost game cook to the pub's menus. Venison in its many guises is a speciality, and Mike manages the wild Fallow, Muntjac and Roe deer on 20,000 acres of land nearby. All the deer ends up on the menu, guaranteeing quality and freshness. The Pot Kiln garden supplies most of the salad and vegetables in the Summer months and is picked daily by the chefs - you can't get fresher than that!
The kitchen is currently run by Head Chef Ben Fisher,(French Laundry, California, Tom Aikens, London) whose cooking is superb and sits perfectly with the Pot Kiln style. Ben shares Mike's enthusiasm for using game and wild food and the chefs can often be seen foraging locally for wild produce such as mushrooms, herbs and wild garlic.
As well as the 'Ã 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 award-winning real ale is all made by the redoubtable Dave Maggs of the West Berkshire Brewery, and is brewed just up the road from the pub!
Contact Info
Address:
Frilsham
Yattendon
West Berkshire RG18 0XX
United Kingdom
Yattendon
West Berkshire RG18 0XX
United Kingdom
Tel:
01635 201366
Website:
http://www.potkiln.org
Offering
- A La Varte menu
- A La Carte menu
- Bar menu
- Wine and drinks
- Parties and events
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Open | 12:00 | 14:30 | 18:00 | 23:00 | ||
| Tuesday | Open | ||||||
| Wednesday | Open | 12:00 | 14:30 | 18:00 | 23:00 | ||
| Thursday | Open | 12:00 | 14:30 | 18:00 | 23:00 | ||
| Friday | Open | 12:00 | 14:30 | 18:00 | 23:00 | ||
| Saturday | Open | 12:00 | 23:00 | ||||
| Sunday | Open | 12:00 | 21:30 | ||||
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