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  • Lamb cutlets with crispy garlic

    Lamb cutlets with crispy garlic

    Stuart Gillies transforms a bulb of new season garlic into the perfect accompaniment for griddled lamb with mounds of buttery mash

  • Grilled mackerel with rhubarb, chilli and mint

    Grilled mackerel with rhubarb, chilli and mint

    Lawrence Keogh combines tangy rhubarb, fiery chilli and fresh mint – a marvellous match with affordable mackerel

  • Pumpkin soup

    Pumpkin soup

    Hot mugs of parmesan-rich, rosemary-scented pumpkin soup from Tana Ramsay are just the thing on a cold night

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  • On The White Hart:

    Posted on 13th of July 2007

    The White Hart is a cosy local restaurant in the village of Welwyn that has recently undergone a dramatic refurbishment of both the restaurant & bar. Their new head chef, Mark Sharples, has been the inspiration behind the plans to refurbish by bringing fresh energy and ideas to The White Hart. Mark has worked in top London restaurants including the Atrium and has worked alongside TV chef Michael Moore and acclaimed chef Mark Gregory. He has also spent time as Head Chef in Brocket Hall’s Golf & Country Club. Although Mark has enjoyed working in the fast paced environment of central London, he was keen to bring his vast culinary experience to a more relaxed and sociable environment. Since joining the team at The White Hart he has created fabulous new menus: http://www.thewhiteharthotel.net/MenuPage.html, and has encouraged the company to work with local food suppliers, Foodsmiles, who will ensure that locally sourced produce is used wherever possible. Mark has created a fantastic selection of signature dishes including; Asparagus wrapped in Parma Ham & Filo Pastry, with Pear Chutney & Roast Chicory, as well as Crab Cakes with Sweet Pepper Relish & Mango Salsa.