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Named after the founder of Lord’s Cricket Ground (who is buried in the churchyard), this is the real deal if you’re looking for a traditional village pub. And while it may have been spruced up and
given the gastro treatment, there’s still a place for drinkers at the bar amid all the bats, caps, photos and other cricketing memorabilia. As for the cooking, it’s underpinned by seasonal
ingredients and pickings from the pub’s own kitchen garden. Uncomplicated but accomplished dishes are a perfect fit, with the likes of Beaulieu Estate venison hotpot finding a slot alongside more
fashionable offerings such as pan-fried bream with scallops, salsify, confit potatoes, clams and a bisque sauce. A trio of hand-pulled beers from the Upham Ale Company near Winchester adds to the
boozy character of the place.
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