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For all press enquiries please contact Gretchen on 01725 516207 or email .

 

The Sunday Times

The Sunday Times

Sunday Times - Ultimate 100 British hotels

September 29th 2013

King John Inn 5

Wiltshire

At this pub in tiny Tollard Royal, chef carves ham at the bar and the menu features boar and game from nearby Cranborne Chase, as well as Poole crab. The Victorian garden is fabulous in summer, the roaring fire perfect for winter. Rooms add a confident modern twist to the pub’s hunting, shooting and fishing heritage.
Doubles from £120, B&B, kingjohninn.co.uk

From The Sunday Times September 29th 2013

 

ountry & Town House

Fiona Duncan

Country & Town House

Country & Town House

March, 2013

The Inn Crowd

The traditional Country Inn has had a facelift and now the best offer comfort, style, excellent food and, crucially, affordability. Fiona Duncan charts their inexorable rise 

The King John Inn

Tollard Royal, Dorset  

At weekends, The King John, in a picture-postcard village that sounds like a box of the Queen’s favourite fudge, is jammed with urban couples looking for a breath of fresh country air, served up in a suitably sophisticated, yet happily unpretentious, slice. They love the airy, open-plan ground floor furnished with a long bar and simple wooden tables; they love the ‘outdoor kitchen’ under a Victorian style gazebo in the terraced garden; and they love the bedrooms, beautifully decorated with an eye for the past as well as the present and a choice of fabrics that makes them refreshingly different. When they’ve finished alternately partying and sleeping in, they might just explore the rural idyll, Cranborne Chase, in which they find themselves.

From the Country & Town House March 2013
full article available here

 

The Metro

Ben West

The Metro

Designed to be read in 20 minutes the Metro is a free daily newspaper distributed across 14 urban centres in the UK.

 

The Metro

April 2, 2012

GASTRO PUB GETAWAYS IF YOU FANCY A COUNTRY ESCAPE WITH FINE DINING TO MATCH THE DECOR THIS EASTER, HEAD TO A HIGH CLASS HOSTELRY.

The King John Inn

It's a rural celeb-fest in Wiltshire's Tollard Royal. home to this Victorian coaching inn. Guy Ritchie lives a field away on the Ashcombe estate while Downton Abbey writer Julian Fellowes is a near neighbour. The Inn is ludicrously friendly and feels a little like a film set. It has six [eight] bedrooms and the owners periodically stay in them to check standards. The kitchen takes the task of obtaining ingredients very seriously. I saw the chef plucking a brace of pigeon shot that very morning. Other menu items include slow-roast mallard, boar faggot and, for groups, whole suckling pig in cider.

From the Metro, 2nd April 2012

 

Giles Coren

Giles Coren

Giles Coren has been a columnist for The Times since 1999. He began as a feature writer before becoming restaurant critic in 2001. His reviews appear in The Times Magazine on Saturdays

Read more from Giles Coren

The Times

October 3, 2009

Giles Coren reviews The King John Inn, Wiltshire

....Luckily for Guy, though, a terrific restaurant has just opened 25 minutes up the road from him, which, Wiltshire being what it is, is only three doors away. The King John at Tollard Royal used to be a dull pub (by all accounts), but has been refurbished in a lovely, light, unponcey, sympathetic style with none of those Notting-Hill-on-the-Wold airs and graces so many pubs in the posher counties north of here incomprehensibly favour.

It’s good, simple, modern home cooking: six starters, seven mains, and a very grown-up wine list. Service was terrific and the main lady (landlady, I guess) was properly knowledgeable and helpful on all the food and the wine.

Portland crab on toast had not come far, and was all just yummy white meat for a change. There was a good, firm, rugged partridge and wild mushroom terrine; excellent salmon rillettes with pickled cucumber, sour cream and chives; and a cute little goat’s cheese mousse with tapenade.

The twice-baked Westcombe cheddar soufflé was rich and dense and impressive, like a steamed cheese pudding. The “local grey mullet” baffled us briefly because we wondered how local a grey mullet could be in a landlocked county, but then we saw an old farmer wearing one at the bar.

We dodged the pork belly because it couldn’t possibly be as good as Guy’s, and had instead a top-class saddle of venison (redcurrant jus a bit sharp if anything) and half a guinea fowl, which came with a faultless celeriac and goat’s cheese dauphinoise – cunningly eschewing lactose and potato starch, sworn enemies of supermodels and fat critics.

The puddings (apple and fig crumble, banana and chocolate bread and butter pudding…) looked stonking, but we just couldn’t. Not with more boules planned for the next morning. Only one thing disappointed me: that it was only half-full on a Friday night. It should have been rammed. Listen to me, Wiltshire: they have built it. You will come.

The King John Inn

Tollard Royal, Wiltshire (01725 516207)

Meat/fish: 9

Cooking: 7

Service: 8

Score: 8

Price: £100 for four, not counting

From the Times October 3, 2009
full article available here

 

Giles Coren

Jo Brennan

Pubs with rooms
Waitrose Magazine

 

Waitrose Magazine

Summer 2009

King John Inn - Tollard Royal Wiltshire

What's It Iike? Fully refurbished and reopened in December 2008, this pub has nonetheless retained the welcoming feel Of a country inn. There are plans to open a wine shop this year.

And the food? The weekly-changing menu features classic British dishes, sourced locally. A starter of tender grilled ox tongue is served with parsnip puree, while the mousse-like chicken liver parfait comes with a zingy apple chutney and toasted breads. Mains include deliciouse pork loin, with red cabbage and mustard mash, and a succulent shoulder of lamb. A rich. moist chocolate and almond cake is complemented by caramelly milk jam and a drizzle of chocolate syrup.

What about the rooms? All five rooms are stylishly decorated; there will soon be three more in another building.

What's the Highlight? Truly outstanding, hearty food served in comfortable, friendly surroundings.

The bottom line It's a wonderful base for exploring the surrounding areas.

From the Waitrose Magazine Summer, 2009

 

         
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