This sympathetically restored, 15th-century coaching inn has been decked out in idiosyncratic style, with distressed wood and antiques, log fires, fashionable paintwork and artwork creating a chic mishmash of ‘Country Living meets farmhouse kitchen’. Following Chris and Haley Lee’s move to The Packhorse Inn, the Crown has been taken over by a Suffolk farmer, but the set-up is much as before – although home-reared Red Poll beef is now a star attraction. Straightforward ‘classics’ such as smoked haddock fishcakes, burgers and wild mushroom risotto go down a treat at the bar, but the kitchen is also out to impress in the re-branded Ingrams Restaurant. Typical offerings might run from sea trout with cauliflower, dates and almonds via Nedging pork with snails, parsley root and baby artichokes to desserts such as cherry sorbet with hazelnut parfait and meringue. Judiciously chosen wines round off the package.