Dining Rooted in the Countryside
Dining at The Jack Russell is rooted in seasonality, provenance and the surrounding countryside. Led by Head Chef Paul, the kitchen makes the most of its remarkable setting on the Faccombe Estate, where homegrown produce, estate game, orchard fruits and seasonal ingredients help shape the menus throughout the year.
Alongside produce from the Estate, Paul works with trusted suppliers including Walter Rose & Sons, a nearby fifth-generation butcher, and Flying Fish, who deliver fresh catch from Looe in Cornwall. The result is thoughtful, ingredient-led cooking with a strong sense of place.
The wine list has been carefully chosen with Wanderlust, showcasing sustainable wines from around the world, including selected bottles transported by wind-powered boat.
Opening Hours
Bar
Mon–Sat 11:00–23:00
Sun 11:00–21:00
Breakfast
Mon–Sun 08:00–09.30
Lunch
Mon–Sat 12:00–15:30
Sun 12:00–16:00
Dinner
Mon–Sat 18:00–21:00
Sun 17:00–20:00