The solid, stone-built Georgian residence overlooking the River Kent has been pleasantly refurbished to provide two small dining rooms & a separate bar. Chef-proprietor Julian Ankers’ easy-going, straightforward style of cooking suits the relaxed vibes of the place, taking in starters of Cumbrian air-dried ham with celeriac rémoulade, & pigeon breast with smoked bacon puff-pastry pie & savoy cabbage. Among the mains could be slow-roast belly pork with cider apple sauce or black bream with king scallops & pea purée, while chilled lemon posset or dark chocolate fondant with caramel ice cream are possible finales.