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A proper pub with a real fire, pleasantly jumbled decor and a bright conservatory for summer dining, the Bladebone’s food kicks off with clever snacks such as the popular truffled ‘ham, egg and
chips’ Scotch egg or rare-breed pork scratchings with apple and vanilla sauce. The bar menu majors on hearty pub classics (haddock and chips, burgers, pork and leek sausages with mash), while the
restaurant offers something a little more refined: chicken liver parfait with chestnut and red onion jam ahead of whole local pigeon with thyme fondant potatoes, autumn vegetables, wild mushrooms
and fig. Desserts are more than an afterthought – try the blackberry mille-feuille with wood sorrel, lemon and honey. To drink, there’s a good choice of beers at the bar, plus a decent wine list
with plenty by the glass.
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