The Crown

At this country pub with beautifully refurbished outbuildings you’re in for freshly prepared dishes & a daily updated menu where classic pub grub, such as grilled lamb’s liver, meets Thai red chicken curry. Chef recommendations include asparagus salad wrapped in Parma ham topped with a lightly poached egg, & baby fillet of beef with dolcelatte cheese on a bed of wilted spinach & Parmentier potatoes. Most popular sweet is the sticky toffee pud with toffee sauce & cream. Thumbs up for the modest prices & welcoming atmosphere; particularly good for fish – just look at how much meat goes into the crab cake.