Posted on: November 6th, 2018 in Carnivores


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Fleet food festival – Sisi’s Persian cooking demonstration

Posted on: July 5th, 2018 in News, Sisi's Persion Recipes

Stuffed Vine Leaves, “Dolmas”


Freshly picked vine leaves ( 30 leaves)
(We have lots growing in The Phoenix Inn garden!)

250 Grams beef mince
100 grams dry rice
1 medium sized finely chopped onion
6 finely chopped cloves of garlic
Pinch of Turmeric, salt and pepper
Chopped parsley and coriander



Wash the vine leaves, then place them, one layer at a time, in a clean sink and pour boiling water over them, make sure each leaf gets covered with the boiling water, do not pile the leaves on top of one another. Drape the leaves gently over a colander, and set aside.

Make the filling by mixing the mince, onions, garlic and seasonings, put in the dry rice and herbs and mix well.

Wrap the mixture in the leaves, making sure the leaves are well sealed and not overfilled.

Place the dolmas carefully in a large saucepan with olive oil, just cover with water, season, place a weight over the leaves , I tend to use a saucepan lid from a slightly smaller pan, to make sure they do not unravel in the water.

Simmer gently for 30 minutes, take off the heat allow to cool, place in a dish drizzle with olive oil, serve with natural yogurt.


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Sunday Roast

Posted on: February 20th, 2018 in Sunday Roast

Come and join us for our Sunday roast!

We have three sittings…..12pm, 3pm and from 6pm onwards


Sunday Roast Menu

28 day dry-matured Sirloin of beef 
Hereford steers from Grange Farm in Hurst £19.50
* or
Roasted leg “Suffolk Black Lamb”
Beaurepaire Park, Bramley & Sherfield-on-Loddon £18.75

Half a free-range Banbury chicken,
sage & onion stuffing & bread sauce £14.50
Loin of Landrace pork, Orchard Farm, Meon Valley & apple sauce £15.50
Baked mushrooms, creamed leeks & blue cheese £10.95

For two to share

The Tomahawk

1.6kg whole rib of beef on the bone £60.00


500g head of fillet £60.00

All accompanied by roast potatoes, cauliflower cheese, Savoy cabbage, peas, silver skin onions, honey roasted parsnips, Yorkshire pudding & gravy

The Phoenix Inn is proud to announce that we have been awarded :-
“Hampshire life food & drink awards runner-up Pub of the year 2016”
“UK & Ireland venue of the year 2015”

All our meat is supplied by “Graves the butcher” in Hook
* we alternate fortnightly between Beef and Lamb


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Mussels Night

Posted on: August 30th, 2017 in Mussels Night

Mussels Night – come and catch our Exmouth mussels every Tuesday evening from 6pm.

Book a table on line today.

Tuesday’s Mussels Night

Half kilo pot of Exmouth mussels
with frites & ciabatta

Choose from:
Cider, leeks, shallots, garlic & cream
White wine,garlic, shallots & parsley

Accompanied by a 125cl glass of house wine


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Christmas & New Year

Posted on: August 29th, 2017 in Christmas

Christmas 2019

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