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This one-time Georgian coaching inn has been fleshed out over the years, and the current set-up now includes a snazzy dining room, an all-day café and a farm shop in the glass-walled extension. The
pub itself deals in gussied-up food with “flashes of brilliance”, although the menu has been toned down of late. Artisan deli boards are popular at lunchtime, along with variously sized plates
ranging from venison Scotch eggs (“not to be missed”) to cottage pie or char-grilled chicken with pancetta and quince chutney (naturally!). In the evening, the kitchen adds a few cheffy ideas
(pan-seared cod with mixed seeds, golden raisins, quinoa, artichokes and wild mushrooms, say) and rounds things off with the likes of lemongrass and Manuka honey crème brûlée. Ales from Oxfordshire
breweries and beyond share the billing with a decent assortment of wines.
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