SOMETIMES what we fancy is a pie and a pint in a quiet, cosy country pub — ideally with the murmur of conversation from a few locals at the bar and perhaps a clock on the wall that strikes the hour.

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Well, friends, we've found the perfect place for that: The White Hart Inn at Havenstreet.

For starters we shared a little pail of whitebait. Cooked to a turn, the breaded fish was moist, steaming-fresh, with a homemade tartare and a genuinely impressive salad garnish.

Isle of Wight County Press: The whitebait starter at The White Hart Inn, Havenstreet.The whitebait starter at The White Hart Inn, Havenstreet. (Image: Matt and Cat)

Isle of Wight County Press: Lamb rogan josh, served at The White Hart Inn.Lamb rogan josh, served at The White Hart Inn. (Image: Matt and Cat)

Individual tomatoes, red and yellow, cut in half. Cucumber with seeds removed. 

When was the last time you saw that? A delicate scattering of fresh cress, and just a hint of dressing.

There was nothing there that you couldn't have bought in Tesco that afternoon — the difference was the care and thought that had gone into it.

And this was the pattern throughout our visit.

For the main course lamb, red wine and juniper shortcrust pie sounded like a real winter winner — and it was.

The generous helping of juniper berries gave a hint of gin to the tender lamb meat and rich jus.

Isle of Wight County Press: Lamb, red wine and juniper shortcrust pie, served at The White Hart Inn, was described as a winter winner by Matt and Cat.Lamb, red wine and juniper shortcrust pie, served at The White Hart Inn, was described as a winter winner by Matt and Cat. (Image: Matt and Cat)

Isle of Wight County Press: Sumptuous pavlova served at The White Hart Inn.Sumptuous pavlova served at The White Hart Inn. (Image: Matt and Cat)

Alongside, a heroic portion of fresh seasonal vegetables and big gravy allowance made us think we ought to come back and try the Sunday roast somewhen.

A pub curry is almost a genre of food unto itself, and the White Hart's lamb rogan josh was a good one — plenty of meat, a bit of a warming spicy kick, and a little naan bread and mango chutney to go with it.

Dessert was pavlova and, if eating a rich lamb pie followed by a pink meringue seems like an homage to chef, Rob Burrows, at The Blacksmiths Arms, that is not a bad thing.

The pavlova was laden with a selection of winter berries, fresh cream, and a fantastic mulled wine syrup that was both seasonal and ideally matched with the soft, fresh meringue.

Isle of Wight County Press:

Isle of Wight County Press:

Once more, a supremely attentive hand had arranged the dish with artful care. An outstanding finish to our meal.

The Wight Hart ticks all the boxes. With cheerful service, good value, and very well-crafted food, this is one rural hostelry to which we will return.