Boar's Head

Next door to the church in a downland village of picture-book beauty, the Boar's Head has achieved an enviable reputation for food under the long-term stewardship of chef/proprietor Bruce Buchan. Oak tables, exposed beams & an open fire form the backdrop for an ever-changing menu that rolls along with the seasons. To begin, you might plump for pan-seared foie gras with red onion marmalade or an assiette of Cornish scallops, before breast of duck with chorizo, rösti & port sauce or Newlyn sea bass in pastry with girolles in Chardonnay & tomato butter sauce. After that, perhaps hot pistachio soufflé with iced chocolate ice cream or a plate of farmhouse cheeses with sticky malt bread. ‘Rapide’ weekday lunches offer good value at £14.50/17.50 for two/three courses.