Stripped back to the original stonework & flagstones & decorated in calming neutrals, the Wheatsheaf is a serene, welcoming space, with solid oak tables, Lloyd Loom chairs & a couple of decent sofas by the fire. The question is, is it still a pub? Possibly not (though you can still go there for a pint) but it’s certainly a first-class restaurant. Top-quality local produce is teamed with elegance & restraint in the kitchen. Pan-fried foie gras has a subtle undercurrent of sticky apples, pain d'epice crumb & parsnip puree to balance the richness of the liver. 21-day aged Hereford ribeye extracts every ounce of flavour from the cut & bolstered it with a fried duck egg & triple cooked chips. Desserts strike a more homely note (sticky toffee pudding with vanilla ice cream, for example) but are crafted with just as much care & attention to detail.