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This creeper-clad redbrick inn is a jumble of ages & styles. Rambling bars have that warm, intimate feel that only open log fires, exposed brickwork, beams festooned with hand-dried flowers,
tiled floors & warm hues of brown & red can bring. As for food, the brasserie menu offers a range of styles from traditional steak & kidney pie or local sausages & mash to more
up-to-date ideas like venison loin with spiced beetroot relish & horseradish cream. The restaurant menu shows more ambition – salmon mousse with red pepper mayonnaise, say, or duck with orange
sauce, confit of duck & black pudding. In addition, there are four real ales, wines by the bottle, carafe or glass, charming bedrooms, & genuine hospitality.
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