Couple’s pub dream off to a great start

Julie Groves - Landlady and Hendrik Dutson - Chef and Owner toast the opening of the new look White Horse in Kings Sutton
Julie Groves - Landlady and Hendrik Dutson - Chef and Owner toast the opening of the new look White Horse in Kings Sutton

A dedicated couple have opened their dream pub after major refurbishment work to The White Horse in King’s Sutton was finished last month.

The new tenants, landlady Julie Groves and head chef Hendrik Dutson, opened the doors to their new and improved Brakspear pub and restaurant on September 14.

Almost a month since the opening of the pub, which is located in The Square, the pair are very happy with how things have been going.

Miss Groves said: “It’s a completely new start for us, we’ve already met lots of very nice locals and we’re settling in nicely.

“We have been extremely pleased with the launch of the new White Horse with an excellent turn out for the opening night and increased interest throughout the subsequent weeks.

“We are now preparing for Christmas with our festive menu and we can also cater for business lunches and private dining events on our chef’s table.”

The pair have extensive experience in the industry. Mr Dutson worked as head chef at a Bedfordshire pub for about seven years before taking on The White Horse and Miss Groves has managed several pubs and restaurants, the most recent one in Hertfordshire.

She said: “Hendrik has a degree in food science and I’ve got a degree in English.

“We both returned to the industry after finishing our degrees in order to pursue our dream of having our own pub restaurant.” Miss Groves added the aim is for people to visit the White Horse for all occasions, from a casual lunch, a pint at the bar all the way through to a special birthday meal or any other kind of event.

The pub is also located just opposite the parish church which means it is also a suitable location for weddings and Christenings.

Mr Dutson said: “I aim to offer traditional pub classics, using locally and regionally sourced products wherever possible, preparing these ingredients with care and presenting them with flair.”

He added: “I like to showcase head to tail cookery using as much of the animal as possible, as in our venison loin and braised shank or dry aged sirloin steak with bone marrow.”

To see the menu, go to or call the pub on 01295 812 440 to book a table.