The story
The White Hart Inn sits at the heart of West Mersea, opposite the church, on the most easterly island in Britain. Parts of the building date from the 15th century, but the pub closed in 2013 and lay derelict until November 2021. Under new ownership, it underwent a partial rebuild and complete refurbishment, reopening as a welcoming pub with restaurant and rooms. The team is headed by Tom Hughes front of house and Ed Campbell in the kitchen, supported by a staff chosen for their desire to give great hospitality and cook delicious food.
The kitchen’s guiding principles are seasonal, local, simple and delicious. The menu draws inspiration from Italy, Spain and the South of France, which the team describes as Modern British style. Dishes change roughly every eight weeks, written after the head chefs speak to suppliers about what is coming into season. Throughout the week, specials are offered – sometimes a dish to share between two. Sunday brings a full menu plus roasts, with beef and either pork or chicken, alongside a vegetarian pie with all the trimmings. Vegan and vegetarian options are available, and the kitchen is flexible to accommodate dietary needs.
On the drinks side, real ales from East Anglian brewers such as Crouch Vale and Adnams sit alongside keg ale from Burnt Mill in Suffolk. The wine list is eclectic, featuring bottles from Essex and Sussex as well as the old and new world. A Wednesday Wine Club offers reduced corkage, encouraging guests to bring interesting bottles to share.
The White Hart Inn’s careful revival and commitment to straightforward, quality cooking earned it a Michelin Recommended award in 2026 – a fitting recognition for a pub that has become a vital part of the island’s community once again. Whether you come for a casual pint, an easy lunch, or a celebratory dinner, the White Hart Inn is a place to meet, have fun and be well looked after, before or after a walk on the beach.
Recognition
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History
2 Rosette Award for Culinary Excellence
Pubs come in many guises, from gritty boozers to smart dining rooms, but some straddle the roles of watering hole and restaurant with ease. Something about the White Hart – a strikingly renovated hostelry with rooms directly opposite West Mersea’s church – hits the bull’s eye. Its good looks certainly make it stand out from the crowd, with reporters much taken by the seaside colours and mid-century vibes of the bar/dining room, as well as the trump-card terrace. This is the latest in Piers Baker’s tight-knit group (alongside the Sun at Dedham and Church Street Tavern in Colchester), and it continues the theme of uncomplicated modern cooking and kind pricing. Oysters from the inter-tidal waters of the Blackwater Estuary (a couple of minutes' stroll from the pub) open the broadly appealing menu, which takes in everything from mussels with fries to dry-aged, grass-fed rump or ribeye steaks. Highlights of our visit were many and varied, ranging from a delicious tangle of local baby beetroot and gooseberries with Old Winchester cheese custard to tender venison haunch with runner beans, peas, grilled baby gem and girolles. Fish dishes also shine brightly – perhaps perfectly grilled mackerel fillets with cucumber and crème fraîche or crisp-skinned day-boat sea bass fillet with sweetcorn sauce, locally grown baby fennel and caponata. Desserts are a must, especially if Paris-Brest with raspberry and almond is on offer, while the rich Tosier chocolate torte flavoured with lime and served with salted-caramel ice cream and fresh cherries has the makings of a signature dish. There's praise, too, for the Sunday roasts, the friendliness of the staff, the array of cocktails and the well-assembled wine list – although wines have always been a big plus with this small, independent group.
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