The Reindeer in Hoveringham has reopened after roughly six months closed, under the stewardship of chef Billy Mantle, best known locally as the founder of SHIO. The village inn, which sits on Main Street overlooking the cricket ground, has been given a contemporary refresh while keeping its traditional rural character.
SHIO trailer becomes a permanent garden fixture
One notable change is the permanence of the SHIO trailer in the pub garden. What began as a street‑food operation is now an ongoing presence on site, serving rice bowls and Japanese grills alongside the pub’s main kitchen output. Inside, the menu leans towards contemporary British cooking with an Asian influence — a nod to the new landlord’s culinary background.
The food offering is deliberately flexible. Small plates available for sharing include combinations such as hash browns topped with Cornish bluefin tuna and lardo, barbecue lamb cutlets with gochujang, and an Isle of Wight tomato tart with shiso, basil and goat’s curd. Larger mains range from battered haddock and chips to pea and ricotta agnolotti and a salt‑aged rib eye served au poivre with triple‑cooked chips.
“We’ll still have your pub classics but we’ll also be more creative with some of the dishes as well, something a bit more experimental. There’s always going to be little Asian bits there. That’s my twist on things,”
Billy Mantle, 28, has described the site as "idyllic", and the pub’s location beside the cricket club has been retained as a key part of its appeal. Inside, the layout now gives a clearer separation between bar and dining areas, reflecting a focus on both drinkers and diners.
Practical details and what to expect
Service is currently scheduled from Wednesday to Saturday for the main menu, which will rotate roughly every two months. Roast dinners will be offered on Sundays. The SHIO trailer continues to operate in the garden as part of the pub’s food mix.
- Days open (main menu): Wednesday–Saturday
- Sunday: Roast service
- Garden trailer: SHIO rice bowls and grills — permanent fixture
| Offering | Examples |
|---|---|
| Small plates | Hash brown with tuna & lardo; gochujang lamb cutlets; Isle of Wight tomato tart |
| Main courses | Haddock & chips; agnolotti; salt‑aged rib eye au poivre |
| Menu rotation | Changes approximately every two months |
The return of the Reindeer will be watched closely by locals — it has been a focal point in Hoveringham for more than a century. For residents and visitors, the combination of refreshed interiors, a clearer bar‑to‑dining split and a chef with a track record for inventive, Asian‑tinged cooking creates a new chapter for the village pub.
Anyone planning a visit should note the current service days and expect a menu that may shift with each rotation. The pub’s outlook across the green and its ties to local life — from Sunday roasts to match days at the cricket club — suggest it will quickly regain its place at the heart of the community.
