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About Us

Here is just a little info to let you get to know our pub better...



Here is little potted history of our pub and the local area... if you have a spare minute or two and maybe a cup of tea (or is that a G&T), we think it's well worth read.

Read on...

The 'Hare-hatch' was one of the old gates into Windsor Forest, presumably where hares were often seen. This part of the forest was an area sacred to the Saxon people and called the 'Frith', although Maidenhead Thicket is the only remaining woodland portion remaining. The hamlet of Hare Hatch emerged on the edge of this forestland, apparently as summer pasture for local livestock, as indicated by the names of Deane Farm and the Deane fields.

Though farming always remained the main industry in Hare Hatch, the building of the great road to Bath, which ran through the hamlet, gave it a huge boost as a stopping off place for travellers to and from London and the West Country, and for nobility and their retinues travelling to and from Windsor Castle. In the early 1700's, Bath Road would have been a major motorway of its day.

In those days coaches had little illumination and could not travel at night, so travellers would have need of an inn to eat, drink and sleep and to rest their horses, and the Horse and Groom was constructed around this time to cater for the needs of travellers. The very name itself, of course, would have indicated to travellers that their horses could be fed and watered at the inn.

At that time, the whole process of travel was fraught with danger, with highwaymen running rife through the countryside, there being no effective police force. The Maidenhead Thicket was renowned as being particularly dangerous, and travellers seldom crossed the thicket after dusk for fear for their personal safety and possessions, which was good news for the landlord of the Horse and Groom.

Mail coaches were also particularly vulnerable as they were used to transport money: so frequent were robberies of mail coaches, that at one point customers were advised to cut their banknotes in two, and send each half at different times with different coaches.

One of the ruses employed by highwaymen would be to pretend to be travellers themselves and frequent the inns, where they would pick up snippets of information about which coach was travelling where, and whether its occupants were likely to provide rich pickings on the following day. The Horse and Groom would undoubtedly have been used in this manner.

On a more recent note, we have made contact with Hereward Harrison, whose family had the pub for generations, from 1924 to 1970. He has furnished us with many of the old photographs in the pub for which we are most grateful. The family still have in their possession Olympic medals from 1908, won by Cecil Mckaig, who was the landlord at the Horse and Groom from 1924 to 1939.

The Horse and Groom has been serving food and ale for some 300 years now with an extraordinarily rich history, and with the recent renovations, it's set fair for many more years to come.


If you'd like to put a name to a face, allow us to introduce you to the crew...


Front of house

Josh Nicholson


Starting work at The Horse and Groom as deputy manager, Josh has now taken the reins of the pub (horse pun fully intended). After working in hotel kitchens for 5 years, he decided he wanted to be closer to the Gin shelf behind the bar. When he isn't at work you can find him on his motorbike traveling across Europe, watching the best team in London play football or sampling a few gin and tonics.

Tia Veevers

Trainee Assistant Manager

Tia has just become our Assistant Manager and she loves to be behind the bar. In her spare time she likes walking and playing rugby. She is currently planning her wedding! we hope she won't turn into bridezilla!

Jonathon Abraham

Assistant Manager

Jonny started with us two years ago as a waiter and is now our assistant manager. When he's not at work you can find him playing football with his mates or down the pub having a pint of Guinness or a nice G&T.

Olivia Handy

Bar/Waiting Staff

Olivia is currently studying hospitality management at Bournemouth university. In the holidays she works part time and puts into practice everything she has learnt. One day she could be running the pub, watch this space!

Sophie Stanton

Bar/Waiting Staff

Soph is currently studying media communications at Swansea University. In the holidays she pops back to the pub and works a few shifts whilst still making time to catch up with family and see her friends. She loves skiing too and has recently enjoyed a trip to France.

Callum O\'Donnell

Bar/Waiting Staff

Callum has been with us a few months now and you can find him behind our bar in the evenings. In his spare time he's a keen rugby player and likes to have a drink or two with his mates.

Imogen Caught

Bar/Waiting Staff

Imo (as she's known to us) has recently come back to work part time alongside her new job as a teacher. Outside of work you can find her at the gym or hanging out with friends.

Harry Middleton

Bar/Waiting Staff

Harry joined us recently as our new barman. He is a keen swimmer and previously attended Plymouth College which is where Tom Daley trains regularly!


Mark Jones

Senior Sous Chef

Mr Jones, or Jonesy, has worked his way up & up with B&P to become our Senior sous chef. With an eye for detail and wicked sense of humour Mr Jones provides light relief in the kitchen along with fantastic food. Jonesy is, on first impressions, moody and scary but give him a pint of pepsi and he is the cuddliest teddy bear you will ever find! Jonesy and partner, Cat, have just had their first baby girl called Bella, she is absolutely gorgeous and feels incredibly at home with us. Jonesy and Cat met at the Pheasant so Bella is officially our pub mascot - making Chip very jealous.


Senior Chef de Partie

Cat is our Queen in the kitchen, having recently joined Gomshall as our Head Chef. She is making her name known in the company, and is pushing the kitchen to a higher level, putting her heart and soul into the menus. Cat chose her career path from an early age, working in various areas of hospitality from restaurants to private catering. Most of Cat's influences stem from her family who live far and wide, from Canada to Australia and Thailand, and this is reflected in the style of her cuisine.

Simon Sayer

Chef de Partie

Little Si is the busy-body of the kitchen and nothing is ever too much hassle for him. On the weekends he spends quality time with his daughter Abigail who is 5 years old - or "nearly 6" as she keeps reminding him.

Book online

Use the calendar to book a table. If the time you're after is not available, give us a call and we will try our best to fit you in. We keep some tables for phone bookings.

We don't reserve any of our outside tables so if you enjoy a little alfresco dining these are first come first serve.


Upcoming event

Martin Miller's 'meet the distiller' evening

Thursday 28th February 2019

Click for more info