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A large sign outside The Taverners asks for supplies of home-grown fruit and vegetables, a request that has proved extremely popular with local gardeners and farmers (as well as the odd fisherman)
– if only more local pubs were like this. There’s even a ‘food miles’ board on one wall to tell you how far the ingredients have travelled: organic vegetables, 800 yards; cherries, 200 yards; vine
tomatoes, two miles – which you can also buy in the pub’s own shop. Diners come for the mix of perfectly executed pub classics and more contemporary ideas such as slow-roast Moor Farm pork cheeks
with faggots, mashed potato, red cabbage and sage or locally landed skate wing with braised lentils, button onions and sprouting broccoli. Scoffing takes place in a cosy space with low-beamed
ceilings, flagstone floors and a welcoming fire.
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