The Inn on the Green

The opulent reds & golds of the sofa-filled bar are a reminder that this is the country cousin of the Embassy in London’s Mayfair. Both were created by Mark Fuller & chef Garry Hollihead, though the The Inn on the Green’s kitchen is in the capable hands of head chef Robert Mazur. More of a restaurant/boutique hotel than a pub, the place is run with enormous charm & professionalism. Its walls are decorated with gold & platinum discs belonging to the third partner in the venture, Andy Taylor (Iron Maiden’s manager & co-founder of Sanctuary Records), & an air of cool, moneyed style pervades the lazy lounge bar & wood-walled restaurant. Here the emphasis is on classy but unpretentious classics. You could start with pan-fried scallops, black pudding & Alcase bacon; or deep-fried whitebait & squid with rouille. Main courses range from cod & chips with tartare sauce to roast & confit of duck with potato dauphine & dates. Desserts might include a mouth-wateringly tangy lemon tart with mascarpone ice cream; or vanilla panacotta with pineapple carpaccio & coconut sorbet. It’s not the cheapest place around but the quality won’t disappoint – once seated, you may never wanting to leave, which, if you book one of the nine beautifully decorated bedrooms, you don’t have to.