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A fixture of the Pinner scene for two decades, this crooked half-timbered house is home to chef/proprietor Terry Farr’s well-respected local restaurant. The interior shows its antiquity with beams
and low ceilings, while the two dining rooms – on different levels – are a picture of neatness and restraint (smartly laid tables, black high-backed chairs, pretty flower arrangements). The kitchen
follows a traditional path, picking up the odd local ingredient along the way (trout from the river Chess, for example). Starters of crab and Gruyère tart or a warm salad of Wye asparagus, Jersey
royals and goats’ cheese might give way to grilled calf’s liver with red onion gravy or roast lamb rump with confit shoulder, oven-dried tomato and wild garlic. To finish, perhaps try milk
chocolate torte with peppermint coulis. The wine list has plenty of affordable offerings by the glass.
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