The Dining Room
Wood-fired flatbreads, chalk-stream trout, slow-roasted shoulder from the Pewsey farm. Menu changes every Tuesday with what comes through the kitchen door.
Eighteen miles of chalk downland, one wood-fired kitchen, and a cellar kept honestly. The Great Bustard sits on the River Avon between Salisbury and Stonehenge — a proper country pub with rooms above, for nights you don't want to end.
Three reasons people find their way up the lane to Great Durnford. None of them require an occasion — though an anniversary works nicely too.
Wood-fired flatbreads, chalk-stream trout, slow-roasted shoulder from the Pewsey farm. Menu changes every Tuesday with what comes through the kitchen door.
Up the oak staircase, each one different — iron bedsteads, eiderdowns, views of the water meadow or the orchard. Dogs welcome in three of them, by arrangement.
The long table in the back room seats sixteen. We've hosted winter weddings, civil partnerships, and one very memorable 80th birthday. Talk to us early.
There's been an inn on this bend of the Avon since the 1840s — first for the drovers walking sheep to Salisbury market, later for the railway men, now for anyone who values a long lunch and a shorter walk to bed.
We took the keys in 2017 and put the kitchen back over the open fire, dug out the old skittle alley for a private dining room, and planted a hundred and twenty apple trees out the back. Some things, though, we left well alone.
"We don't do twists, foams, or towers. We cook the food we want to eat, on the fire we'd be sitting beside anyway."
We're ten minutes north of Salisbury, easy off the A345. Book ahead for dinner — the dining room fills most weekends — and call us if you're running late. The lane is darker than you think.