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Back in the day, the Trouble House was not only a boozer, but also a designated halt on the local railway – the landlord even provided beer crates so that passengers could step up into the coaches.
The trains have long gone, but this is one pub where a stop-off won’t disappoint. Built in 1755, it has seen its fair share of ‘troubles’, although it’s now renowned for serving some of the best
pub food in this neck of the woods. Chef Liam Parr’s speciality is fore-rib of beef roasted in hay with duck-fat chips, but his repertoire also extends to home-smoked Loch Duart salmon with Duchy
beetroot, dill & mustard dressing, roast Cornish plaice with Jerusalem artichokes & wild mushrooms, 18-hour pot-roast pork shoulder & desserts such as poached pear frangipane. Enjoy it
all in the cheery yellow dining rooms or the cosy bar.
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