The tavern, originally built circa 1750.Since 1750
The building that houses Hunter’s Head began as a log cabin in the mid-18th century, set along what is now Route 50 in Upperville. As the area took shape, the structure served as a home, a general store, and eventually a tavern, remaining, in one form or another, at the center of town life. Over time, it grew into the building that stands today. Its original character remains: wood beams, working fireplaces, and a series of rooms that shift from rustic to more refined, each with its own pace and personality. It’s the kind of pub you settle into and stay longer than planned.
The Public House
In Britain, everyone has their local — the place where life happens. A drink after work, a long lunch, a table shared with friends and family. Hunter’s Head is built in that spirit. It’s where people come together to celebrate or simply to spend time well.
The Kitchen
The menu centers on modern British classics, prepared with care and attention to detail. Fish and chips with the right crunch. Bangers and mash made the way we like them. A Sunday roast with all the trimmings. There’s no interest in overcomplicating things. Just good ingredients, thoughtful technique, and the belief that simple dishes deserve to be taken seriously.
Once the first round’s poured, it doesn’t take long to feel at home.
All’s well that ends well fed.
JARAD SLIPP
Chef/Master Sommelier
Jarad Slipp leads the kitchen at Hunter’s Head, with experience in some of the world’s most respected restaurants. Early in his career, he spent time in London, where he developed a lasting appreciation for British food and for the pub as a place people return to, again and again. That perspective informs his approach here. The goal isn’t to reinvent anything, but to get it right.
Jarad is both a classically trained chef and a Master Sommelier, one of a small number worldwide to hold the distinction. He brings that same level of precision and discipline to everything at Hunter’s Head.
