Built in Georgian times and named after Charles Dundas – the local man who masterminded the construction of the Kennet & Avon Canal – this delightful inn at the junction of river and canal is a magnet in fine weather, when tables by the wonderful waterside terrace are at a premium. But it’s also a cracking spot for eating, drinking and staying over at any time of the year. At lunchtime, the kitchen serves up a please-all repertoire ranging from grazing plates and salads to honey-glazed ham hock with sweet potato mash and cider cream sauce. In the evening, head to the dining room for more ambitious ideas along the lines of seared scallops with Jerusalem artichoke purée, pancetta and herb cress or harissa-marinated lamb rump with asparagus and mint yoghurt, followed by banana Eton mess. Real ales and a respectable wine list complete the picture.
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