At The Fox, our kitchen team puts real care into crafting dishes that showcase the best of what’s in season, bringing fresh flavours to the table in a relaxed, welcoming atmosphere. Whether you’re dining in our 2-rosette restaurant or enjoying a meal in our garden with views of the 15th-century All Saints' Church, you’ll find simple, honest food that celebrates the finest ingredients, all sourced from local farmers and producers.

During the warmer months, our outdoor bar and garden provide the perfect setting for a relaxed, al fresco meal. With an impressive wine list and a great selection of real ales and lagers, The Fox is your go-to destination for fresh, local food in a charming countryside setting.

Our much-loved Pie Night is a celebration of hearty, comforting flavours, crafted with care by our talented chefs. Held every two weeks, Pie Night showcases a rotating selection of sweet and savoury pies, made using the finest local and seasonal ingredients. From game to tender meats and fresh produce, each pie is baked with love, reflecting the best of what’s in season.

For just £18, enjoy one of our delicious pies paired with your choice of a draught pint, a 125ml glass of house wine, or a soft drink. Available from 5:30pm in both the bar and restaurant, there's no need to book - just turn up and tuck in! But be quick, as these pies are popular and often sell out.

Stay tuned for weekly updates on the mouth-watering pies on offer and join us for a night that’s perfect for pie lovers!

Upcoming Wednesday Dates: 22nd January, 5th February, 19th February, 5th March, 19th March, 2nd April 

We are delighted to announce the appointment of Gordon Clark, as new Head Chef for The Fox. The appointment heralds a new culinary chapter at our pub restaurant, which was the first to bring gastro pub culture to Hertfordshire over 25 years ago. 

Gordon takes the helm of culinary strategy at The Fox covering the bar, conservatory, gardens, barn and main restaurant. His signature dish, and favourite ingredient is venison loin, which he chooses to serve with fried sprouts, a kohlrabi remoulade and blackberry gastrique. The inspiration for this dish explains why Gordon is a perfect match for his new home at The Fox, which has a long heritage in local, seasonal and sustainable produce. When asked what he thought the future of food was for the restaurant he simply answered, “using fresh, local, seasonal produce, using it well, and using it completely”. He couldn’t have described the culinary DNA any better. Here’s to Gordon and the new culinary chapter at The Fox.