Total refurbishment by a local entrepreneur has elevated the Packhorse Inn from ‘heart of the community’ village boozer to aspirational dining destination – although drinkers can still prop up the light-filled bar and sample a little of what new chef/patron Chris Lee (ex-Bildeston Crown) has to offer (perhaps crispy frog’s legs or truffle arancini balls). Meanwhile, those ensconced in one of the elegant but snug dining areas make the most of a brief menu that includes quirky takes on pub favourites (shepherd’s pie in a jar, anyone?) and more ambitious fare such as breast of local chicken and lobster tail with lemon cream sauce or seasonal woodpigeon and foie gras Wellington. If you haven’t got space for a peanut butter parfait, try one of the ‘mini-afters’. The well-balanced, reasonably priced wine list offers plenty by the glass, and there are bijou bedrooms upstairs if you need to recuperate.