The White Hart bar and restaurant

Welcome to The White Hart
Welcome to The White Hart

Welcome to The White Hart

Superbly prepared, locally-sourced food in our beautifully appointed bar and restaurant

Award-winning service
Award-winning service

Award-winning service

The White Hart is proud to hold accolades from the Sustainable Restaurant Association, AA and Taste of the West

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A warm welcome awaits you at The White Hart

We’re situated at the heart of The Dartington Hall Trust’s 880 acres of stunning formal gardens and leafy woodland paths.

With an emphasis on locally sourced food, and value for money, The White Hart bar and restaurant is a place to enjoy a great meal in comfortable surroundings. View a sample a la carte menu

We also run a popular Sunday Roast (booking advised, replaces standard menu on Sundays).

All booking enquiries: use our online booking form or call our Guest Services Team to make your White Hart reservation on 01803 847111.

Opening hours & getting here

Restaurant opening times: 12-3pm & 5.30-9pm
Bar opening times: 12 noon-11pm

How to get here, including details on public transport and parking

Dining with a difference

From foodie evenings to weekend festivals, there’s always something special going on at The White Hart.

Click here to explore all our latest events and offers

The White Hart is proud to hold a 2016 Taste of The West Silver Award as well as being awarded Bronze for Best Dining Pub/Restaurant in the Herald Express English Riviera & South Devon Tourism & Hospitality Awards.

The White Hart blog

All blogs >
Luvo's crab and scallop remoulade

Luvo's recipe: Crab and scallop remoulade

A delicious seasonal recipe from Luvo Mafani, Sous Chef/Pastry Chef at The White Hart at Dartington Hall. Read More >>

Ludo's Sticky Toffee Pudding

Luvo's recipe: Sticky Toffee Pudding

Sous/Pastry Chef Luvo reveals The White Hart's recipe for their best-selling Sticky Toffee Pudding, complete with toffee sauce, brandy snaps and ice cream. Read More >>

Mackerel escabeche

Anuj's recipe: Mackerel escabeche

Mackerel is an oily fish and cooking it this way makes it lighter to eat – and the curing process means you can keep any remaining fish for at least a week in your fridge. Read More >>