Former farmhouse with big log fires, super choice of wines by the glass and good modern cooking; bedrooms
The good pub guide review
This welcoming, early 17th-c stone-built inn in an attractive village comes with its own smokehouse, so you can be sure of a good meal. The neatly kept and inviting long main bar has two large log fires (one in a copper-canopied central hearth), various nooks and crannies, nice old low beams and stripped stone, and flagstone or wood-strip floors. Friendly, helpful staff serve four cask ales on handpump from the likes of Black Sheep, Courage, Grainstore and Skinners, almost three dozen wines by the glass, 16 gins, 12 malt whiskies and several home-made hedgerow liqueurs such as sloe gin and elderflower vodka; dominoes and cards. There are seats out in front, and more in the sunny yew-sheltered garden. If you decide to stay over, you can choose from eight well equipped, pretty bedrooms in either the Old Bake House (the village's former bakery) or Orchard House (just up their private drive); breakfasts with home-made marmalade are particularly good. The car park has plenty of space. Do visit the medieval turf maze just up the road and it's only a couple of miles to one of England's two osprey hotspots.
The good pub guide food review
Using produce from their own smokehouse, local game and home-made bread, pickles, chutneys and preserves, the excellent food includes sandwiches, smoked trout pâté, smokehouse platter (cured, smoked, fermented and air-dried meats), Exmouth mussels with white wine and cream sauce, sausages and mash with yorkshire pudding, Scottish wild boar with pub-orchard boozy pear, crab and cod fishcakes, butternut squash and sage risotto, and puddings such as vanilla crème brûlée and chocolate mousse with berries and chocolate brittle. They also offer a two- and three-course set lunch.