The Merry Harriers is one of those pubs that’s long held a special place in its patrons’ hearts, and through many different incarnations. A true country hostelry, although not entirely off the beaten track, still rural enough to have once had something of that typically English maverick eccentricity about it. Locals will well remember its signs that used to proclaim ‘warm beer, lousy food’ and one of those locals regularly propping up the bar was the late, great Rick Parfitt of Status Quo.
In recent years it has been in the De Savary portfolio during which time it offered llama trails as well as incorporating a collection of stylishly designed shepherds’ huts onto its land. The llamas have now gone, but the huts are still as popular as ever as country staycation destinations, away from light pollution but just over two miles from Milford station (itself just an hour from London).
one of those locals regularly propping up the bar was the late, great Rick Parfitt of Status Quo
But as of last year, there has been a new name over the door of the pub. Sam Fiddian-Green and Alex Winch, who have made their name at the highly acclaimed Hilltop Kitchen at Munstead, have brought a genuine ‘field-to-fork’ experience to the Harriers, with much produce coming a short journey through the country lanes from the Wintershall Estate. And it looks like they have quite a following. Even when I visited on a Wednesday lunchtime, the place was busy.
Refurbished 18 months ago in a style that is country chic yet still sympathetic to its 16th-century heritage, there are wooden tables, wooden floors, pew seats and wheelbacks. Definitely still a country pub. Rick would have approved. The Times certainly did; it listed it very highly in its ‘Best Places to Stay in the UK 2025’.
The menu changes daily with an emphasis on local and seasonal. And MasterChef: The Professionals contestant Freddie Innes, formerly of Ockenden Manor, has created some truly memorable dishes. My asparagus soup starter with crème fraîche came accompanied by a truly dippable truffled Baron Bigod toastie.
The lamb rack that followed was hearty enough for even the most rural local farm labourer (or hedge-fund manager) appetite: perfectly pink with soft sweetbreads and a wonderfully bitter black-olive dressing. A pint of Dunsfold’s Crafty Brewing Loxhill Biscuit was a suitably light beer for a lunch and I finished the meal with the sweetness of a Jamaican ginger sticky toffee pudding and decadent whisky toffee sauce. Warm beer, lousy food… I don’t think so! Tim Price
The Merry Harriers is on the Hambledon Road, Hambledon, Surrey GU8 4DR.
Tel: 01428 682883
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This article also appears in our summer edition. You can view it HERE. Restaurant, hotel, spa and travel reviews feature regularly in Premier Magazine. You can view a selection of reviews HERE
