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This village-centre hostelry reveals quite an eye for metropolitan sophistication. With sanded oak floors, contemporary lighting & leather furnishings in abundance, the clean lines of the bar
& eating areas are as spare & attractive as the food. The menu is lively, reflecting modern ideas & imaginative pairings – especially in the restaurant. It raises the bar with starters
including slow-cooked pork belly with apple & Swiss chard, while mains such as fillet of brill with fennel & capers or roast rump of beef & braised oxtail with swede, potato
mille-feuille & red wine jus keep up the tempo. The kitchen also caters for simpler tastes too, with a bar menu listing burgers, fish & chips, sausage & mash & suchlike. The sheer
friendliness of the place is a big plus – this is still a real local serving real ales to loyal regulars.
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Queen’s Head Hotel
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