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Situated opposite the church, this wisteria-clad Victorian pub has been given a shot in the arm following the arrival of landlady Amanda Baker. It remains at the heart of village life &
drinkers continue to appreciate the range of real ales, but things have been upped considerably in the food stakes. Menus are built around sensibly sourced seasonal materials, with pub classics
appearing alongside more restaurant-style dishes; relatively humble items still get a look-in, although they’re generally jazzed up a bit, as in cider-braised ham with crispy poached egg &
pineapple chutney. Elsewhere, chicken liver & foie gras parfait is served with a prune compote, while wild sea bass might be teamed with winter minestrone, clams, Tuscan olive oil & aged
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