Oysters, English Wine & Sea Views at The White Hart Inn, Mersea Island

"We loved walking around the island and eating oysters, even if we did nearly get stranded on a broken bridge, had to wade through the sea to the other side, and then make a mad dash back to the car before the high tide swallowed the only road off the island."

"For our return to Mersea, we wanted things to be a little more relaxed, so we went searching for a Mersea Island hotel and checked into The White Hart Inn, a pub, restaurant and six-room hotel that opened in 2022. The White Hart sits right in the heart of West Mersea, where most of the action is, and it's just a couple of minutes from the beach and some of the island's best seafood spots, making it an ideal base for exploring."

"Downstairs, the pub and dining room is one big open space that feels bright and welcoming, with colourful artworks and old wine bottles lining the windows and shelves. There's also a decent outdoor terrace tucked away in the walled garden. The kitchen is headed up by Essex-born chef Ed Campbell, whose CV includes time working for the Galvin brothers at Galvin Bistrot & Bar, La Chapelle and Galvin at Windows."

"The menu makes the most of the surrounding area, with seafood and famed Mersea oysters sitting alongside fruit and vegetables grown on the island and meat sourced from across East Anglia. We started with some local Mersea oysters, obviously, alongside snacks of smoked haddock croquettes served with horseradish, and a mini hash brown topped with mushroom parfait and black garlic."

A day trip to Mersea Island during lockdown included walking, eating oysters, and narrowly avoiding being stranded when a broken bridge required wading through the sea and rushing back before high tide. For a more relaxed return, a stay was chosen at The White Hart Inn, a pub, restaurant, and six-room hotel opened in 2022. The inn is located in central West Mersea near the beach and top seafood spots. The bright dining area features colorful artwork and old wine bottles, with a terrace in a walled garden. Chef Ed Campbell leads a menu centered on Mersea oysters, seafood, island-grown produce, and East Anglian meat. Meals included oysters, smoked haddock croquettes, Cromer crab, smoked mackerel prawn toast, monkfish with crab and speck ham, and chips, plus apple Charlotte. Danbury Ridge English wines were recommended.

Read at London On The Inside