Romsey’s Principal Inn is how Dr John Latham described the White Horse, in the early 1800s, in his notes on the history of Romsey. Despite a difficult few years in this century, that description is still valid.

The earliest written record of the White Horse relates to a will made by John Uvedale as he lay dying there in 1572. Based on the structure of the timber beams of the oldest part, the building could have been the best part of a century old when Uvedale dictated his will. It may even have been built upon the site of an older inn, but the experts cannot be sure. “White Horse” was a popular inn name in the late 1400s.

In 1598 the inn, which was owned by John Dixon, was left to his wife Lucilla. After his death it was necessary to take an inventory of his possessions for valuation purposes and the appraisers worked their way round the building, recording the value of what was in each room. When Lucilla died in 1610, the contents of the building were again appraised, so it is possible to see what changes occurred in those 12 years.

John’s appraisers started with the hall, where mostly they listed timber furniture and some coloured fabric, to the value of a little over £4. They went to the parlour next, then to the chamber within the parlour. Both chamber and parlour contained a number of beds including feather beds and bolsters. There was Bible in the parlour, and a number of items of silver.

From there they turned their attention to the Great Chamber, where there were more beds, fire irons and a carpet. Next they came to the Green Chamber, also with beds and fire irons, and a pair of playing tables. Other rooms included the Crosse Chamber, the Hall Chamber, the Wardrobe, the Little Chamber and a Cocke Loft. Because of alterations in the facilities required by customers, this arrangement of rooms had been altered, so we no longer know which of these rooms was which.

The inn contained a shop, a kitchen, a milk house, a pewter house, storage for fuel, a tap house, and wine cellar. There was so much linen that it was listed separately. There were four nags in the stable and plenty of hay. Associated with the building were several fields on the outskirts of the town from which hay was gathered. Pigs were also kept in the ‘backside’ of the inn.

Phoebe Merrick