Welcome to The Old Inn in Holton
A warm welcome awaits you at this 400 year old inn, located just a mile from Wincanton in the picturesque village of Holton. Easily accessible from Sherborne, just minutes of the A303 and direct from Wincanton and surrounding villages. We are a family friendly pub and restaurant serving great food locally sourced where possible and freshly prepared in our kitchen.
We have a great selection of local beers, ciders and wines.
Find us at:
The Old Inn
Holton, BA9 8AR
Book a table: call 01963 33221
Tuesday – Thursday 11:30am – 3pm / 5:30 – 10pm
Friday 11:30am – 3pm / 5:30 – 11pm
Saturday All day: 11:30am – 11pm
Sunday All day: 12 – 9pm
Wednesday – Friday 12 – 3pm / 6 – 9pm
Saturday All day: 12 – 9pm
Sunday Long lunch: 12 – 4pm
The Old Inn Holton Menu
You’ll find high quality local produce on our menu, expertly cooked by our head chef Phil Kent. We source as much of our produce as we can locally and strive for the highest quality possible.
The perfect A303 pit stop
Find us just off the A303 at Wincanton in a small village called Holton. We have parking on site and serve hot food every day (except Monday).
Traditional Pub near Wincanton
We serve a great selection of local ales and ciders from our 400 year old coaching inn. The bar has original flag stone floor and beams and a roaring fire on those cold winter nights. We also have a selection of bar snacks and light bites available to enjoy in the bar.
Head Chef Phil Kent
“My role as Head Chef, is to continually come up with new inspirational seasonal dishes, sourcing the very best seasonal ingredients available to me. I’m passionate about offering quality with a touch of uniqueness.”
Phil Kent started his kitchen experience at the Royal Crescent Hotel Bath, landing the role of commi chef. This is where he was fortunate to work alongside head chef Luke Richard, absorbing culinary skills, attitude to work and gastronomic inspiration. This first role, confirmed he was on the right career path! From here Phil moved to The Bath Arms, Longleat securing the title of sous chef, before arriving in Stamford 2011. Then made head chef at The William Cecil Hotel & The Bull & Swan.
Phil is constantly bringing new ideas to the table – in both senses of the word! He believes that each dish must be well presented but also full of flavour. In doing this he always makes sure that he uses as much local produce as possible.