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After a mysterious and sudden closure, The Star & Dove re-opened in April 2011 under new management with a more ambitious and exciting offering. The upstairs dining room offers an on-trend menu
of historical British dishes lifted from centuries-old recipe books: try the likes of ‘lamb collops’ (with monkfish liver, apple and onion) or ‘venyson y-bake’ (with gin, beetroot and marrowbone).
The downstairs pub menu deals in tapas-style plates of pearl barley pottage, devilled eggs or the nose-to-tail inspired ‘textures of pig’. There’s a keen attention to detail here, from the
well-executed cooking to the serving plates (often beautiful wooden platters or slabs of slate). A more conventional Sunday lunch menu ditches the history lessons, while handmade sausage rolls and
Scotch eggs are sold at the bar – to go with an award-winning selection of ales and cider.
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