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The Crown Inn’s medieval roots, charming setting opposite the church, modishly rustic interiors & lovely wooded gardens all add to its appeal, as does the excellent modern cooking. The kitchen
shows a sure hand with strong flavours & good British ingredients. Starters could include twice-baked Stilton soufflé with cranberry & orange compote or wild mushroom ragoût with garlic
croûton & herb dressing, while mains might span anything from slow-roast belly pork with herb mash, carrot purée & cider sauce to pan-fried sea trout with sautéed courgettes & coriander
butter sauce or ‘sustainable fish & homemade chips’. Specials bulk out the repertoire, & desserts could herald crunchy, spiced apple crumble or coffee mocha pot with chocolate truffles.
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