A special place for a drink, a meal or an overnight stay
The good pub guide review
This perennially successful inn attracts a deservedly loyal following from both near and far, and has just celebrated its 20th anniversary. Formed from what were originally three labourers' cottages and a cowshed, it's an attractive, homely place. The various linked bar and dining rooms feel remarkably unstuffy, with dark joists and beams, rustic furniture, an interesting mix of pictures (some by local artists), candles on tables and a cosy log fire in a stone inglenook. Outside, tables, chairs and large plant pots sit on a pretty little terrace, sheltered in the crook of the two low buildings ' new this year are canvas-roofed gazebos that allow for socially distanced dining. As well as a Grainstore beer named for the pub (Olive Ale), there are local Round Corner craft beers on tap, an enticing wine list (with at least 25 by the glass or carafe), a thoughtful choice of spirits, cocktails and several British and continental bottled beers. Service is efficient and genuinely welcoming; look out for their friendly springer spaniel, Alfie. A renovated Georgian house across the road from the main pub contains six individually decorated, restful bedrooms. As well as buying home-made jams and chutneys from the wine shop, you can order individual dishes to take away and order food for a dinner party at home. Disabled access.
The good pub guide food review
The first rate, imaginative food makes good use of vegetables and herbs from their own kitchen garden, plus meat and cheese from local suppliers. They offer various fixed-price deals from a two-course lunch menu to a seven-course tasting menu. Typical dishes include devilled whitebait, summer tomatoes, nasturtium and parmesan custard, haddock and chips, slow-cooked pork collar with aubergine caviar, smoked apple, hen of the woods and confit potato, girolle and Wiltshire truffle risotto with crispy parmesan, 28-day dry-aged sirloin with dripping chips and bearnaise sauce, and puddings such as Valrhona chocolate délice with carrot and sea buckthorn sorbet and poached Yorkshire rhubarb with pistachio curd.