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We're probably biased following our cracking visit during the grouse season, but we can't
help thinking that this well-polished gastropub from the ETM Group is king of the hill when it comes to game. With rabbits strung up in the stairwell and stuffed stags' heads staring down from the bare brick walls, it certainly feels like a shrine to huntin' and shootin'. A hearty "meat-loving" menu follows the seasons, so start with creamy Dorset crab on crunchy Melba toast
(a "highlight"), ahead of red-legged partridge (from the rotisserie) or the namesake jugged hare accompanied by lashings of mash, cabbage and bacon. You can also get thick steaks, pies and the odd fish dish (Peterhead cod with samphire, mussel and crayfish risotto), while puds such as Horlicks ice cream with Malteser crumb will make you feel spoilt. Service is "always engaging", and the Josephine Room gets top notices for private events.
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