This ancient, thatched village pub on the Cambridgeshire/Suffolk border has a reputation for honest grub and a cosy atmosphere. Homemade pies are popular, in particular the Black Bull special (local Aberdeen Angus steak in thick, rich gravy), but don’t ignore other classics such as duck breast and fillet of pork – or the daily seafood specials (moules marinières, perhaps). Sadly, the short bi-monthly changing menus have become less ambitious, and execution less consistent, than when they were first launched in 2011, but the booze (locally brewed ales and a commendable wine list) is as good as ever. Staff just about manage to cope with service to the scattered corners of the pub – which now includes a large refurbished barn housing a formal dining room – but the best seats in the house are still by the fire in the atmospheric old bar. Related to The Red Lion Inn in nearby Hinxton.