In early September 2019, The Who’d A Thought It started another chapter in its long history, being taken on by Alex and his brother Vard, along with their late father, Ian.
The Who'd A is at heart a traditional village pub, dating back to the eighteenth century. The visitor will not take long to determine the theme of the decor, which is firmly rooted in meat and its journey from hoof to table.
The menus change regularly to provide variety to the frequent diner and to take advantage of seasonal ingredients.
A children's menu contains cut down versions of the same, but with some time-honoured children's favourites added.
Indulge in our drinks menu with a selection of fine wines, splendid ales, premium stout, and cider – all meticulously kept to Cask Marque's highest standards.
Alex has been a Chef for more than a decade, mostly in this area, so knows where to get the best local food and how to prepare it and this is at the heart of his menus. The approach is to provide the sort of fare that customers expect at a pub, at a reasonable price, as well as to offer the slightly more adventurous diner something from the specials board which may tempt the palate.
Alex's brother, Vard, mans Front of House. He also has run pubs over several years, and being a petrolhead will get very excited if he discovers someone keen to talk motorbikes or Land Rovers.
Ian unfortunately passed in late July 2023, but he will live on in the hearts of the community for the impact he made with his hugely entertaining character and ability to make time for absolutely anyone he met.
Fine wine, splendid ales, premium stout and cider - all meticulously kept to Cask Marque’s highest standards. As meticulous as Alex is in the kitchen - Vard is in Front of House. Come in and slake your thirst; perhaps after a ramble around various historic local landmarks from Devil’s Den to West Woods (recently confirmed to be the source of the Stonehenge stones!).
Alex has been a chef for more than a decade, mostly in this area, so knows where to get the best local food and how to prepare it and this is at the heart of his menus. The approach is to provide the sort of fare that customers expect at a pub, and at a reasonable price as well as to offer the slightly more adventurous diner something from the specials board which may tempt the palate.