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Roaring log fires and beamed ceilings are reminders that this was originally a 16th-century coaching inn, but an airy conservatory dining room and stylish accommodation have transformed The Plume
of Feathers into a thoroughly modern and smart village rendezvous. After a pint of Doom Bar in the buzzing bar, head to the restaurant and order from a daily changing menu of modern dishes with a
sun-kissed Mediterranean edge. Exotically spiced, locally caught sardines with flatbread and tzatziki dressing, home-smoked trout pâté or pea, lemon and basil fritters might make way for a main
course of Cornish seafood chowder with garlic crostini, chicken breast wrapped in Parma ham with sauce soubise or a char-grilled burger with smoked Cheddar, barbecue relish and hand-cut chips. For
afters, Mitchell mess is a local take on the classic dessert.
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