Paul Bloxham is a chef with a passion for British food and can be found weaving his magic at this old village boozer. Bare brick walls, open fires and scuffed floors ensure a cosy feel in the bar, while the dining room is all rich wood tones and warm colours – perfect for drinkers and diners alike. The kitchen deploys native ingredients for a raft of dishes cooked with noticeable care: expect anything from mushrooms on toast topped with a poached egg and hollandaise sauce to mains of roasted venison loin with a mini cottage pie and kale or the signature ‘plate of free-range pig’. To conclude, try the baked chocolate fondant with fudge sauce and roasted peanut ice cream. There are fine pub classics, too, and the food is backed by a carefully assembled drinks list. Service is friendly and efficient.