17th-c village pub with a good mix of customers, popular food and drink and friendly staff; bedrooms
- Separate restaurant
- Sandwiches sold
Bar food times: 12-2, 6.30-9.30; 12-2.30, 7-9 Sun
Typical main dish: pie of the day
Typical main dish price: £12.00
Average two course evening meal price: £20.00
- Speciality beers
- Cask ales (3)
Price of cheapest bitter: £4.00
Name of cheapest bitter: St Austell
Number of bedrooms: 6
Bedrooms cost between £75 and £80
- Children allowed in the bar
- Children allowed in the restaurant
- Dogs allowed in the bar
The good pub guide review
This popular and welcoming pub, run by the same friendly licensees for almost 20 years, is very much at the heart of village life, with changing real ales and a seasonal, varied chalkboard menu. The open-plan rooms have Cotswold-stone walls, contemporary colours on wood panelling and a pleasant mix of seating ranging from bar stools and traditional settles to window seats and pale wooden dining chairs around an assortment of tables ' each set with fresh flowers. The little brick fireplace houses a woodburning stove and there's an inglenook fireplace on the right. Flying Monk Mighty Monk and St Austell Tribute are always on tap, while guests might include Flying Monk Habit and Moles Best; along with decent wines, these are served from the blue-painted panelled and oak-topped bar counter. The back dining area has another inglenook with a big woodburning stove and white-painted chairs and settles around solid tables; even here, you still feel thoroughly part of the action. The six bedrooms are neatly kept, comfortable and nicely priced. An outdoor front terrace has a few tables behind a low roadside wall.
The good pub guide food review
Well regarded food with seasonal specials includes chicken liver, port and brandy pâté with onion marmalade, crayfish tails with bloody mary dressing, potted prawns, various meat pies, venison steaks, baked whole sea bass with cherry tomatoes and pesto, wild mushroom tagliatelle, sausages and mash, asparagus and spinach pancakes topped with gruyère, and desserts such as warm treacle tart with custard and fruit crumble of the day.
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