Duke of Cambridge

It’s over a decade since this pioneering organic pub opened its doors & despite fierce competition from some pretty heavyweight gastropubs that have opened nearby, this relaxing & gentrified establishment holds its own. The twice-weekly changing menu is bolstered by daily blackboard specials, & the modern British cooking is robust & well up to scratch. Chicken liver pate with red onion chutney & toast may not win points for originality, but it’s executed with flair. Slow-cooked beef with sweet potato mash or game pie with braised red cabbage are both sturdy main courses pulled off with aplomb. Small independent breweries provide the organic wines & beers, & though there are occasional mutterings about the hefty bills, you have to factor in the provenance of the produce.