Clos du Marquis is in the premises of an Inn dating back to the 18
century, which was converted into a restaurant 15 years ago.
The story goes that drovers from Wales used to stop at night with their
sheep on the way to London via Southampton to sell some of their cattle to the Royal Navy.
They used to leave small coins with the inn keeper to provide food for
the hungry sheepdogs who had to trot back on their return to the farms, the same way they came, the drovers having sold their ponies at the market.
One can see inside the restaurant a 310 ft deep well which had to be
deepened over the years as the water table was lowering. The water is still pumped from this ancient well.
During the Second World War, The Inn was billeted for officers of the RAF. The airfield was just behind the Hutt and was used
during the Battle of Britain. As a precaution the Leckford Hutt was renamed the White Hart, to confuse the enemy, just in case!