sweeps us towards the rustic. It’s a plate of food that leaves you wondering if you can get an extra one to take home with you, and Sylviane has to fight me off with her fork.
For me though, the star of the show is the duo of Chart Farm venison roast loin and braised shoulder pie. One minute you’re enjoying beautifully-cooked venison with a moreishly deep sauce and spikes of fruity sharpness, and then you remember there’s still a perfect little pie to cut into. Heaven.
Sylviane can’t resist the intriguingly named Gabriella’s ‘Baccolo’ Hungarian goulash. Named after the deputy head chef Denes Miko’s mother, as it’s based on a family recipe, this is a very tasty winter warmer.
To finish, I can’t resist the blackberry and lavender soufflé with honey ice cream. It’s a faultless end to our meal.
All the while, life calmly bubbles around us. There are villagers enjoying a quick drink after work; there are diners enjoying a course or three; and there are others chatting over coffee and the papers.
It’s early days, but The Bull Inn is ticking all the right boxes. It’s not the first community pub in Surrey, but it feels like they’ve hit on a blueprint that others may soon follow.
Contact: edito[email protected]reylife.co.uk | @Surreylife