With new folk at the helm, this popular village boozer-cum-restaurant has been given renewed purpose. 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 makes the most of carefully sourced ingredients for a raft of dishes with plenty of panache, from oxtail faggot with celeriac purée or mackerel fillet with potato rösti to mains of venison loin and pie served with red cabbage and peppercorn sauce or hake fillet with spiced potato, pickled carrot, crispy onions and a mild curry sauce. Steaks also figure prominently, while dessert might bring peanut butter parfait or apple and pear crumble. The food is backed by a carefully assembled drinks list. Service is friendly and efficient.