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Following a complete renovation, this attractive 18th-century village pub returns as a local hub. Stone-built and double-fronted, its face feels sympathetically lifted, while a wood-burning stove
belts out cheer in the oak-floored bar; sit in the window with the papers and a pint – or even a glass of Prosecco. Young chef Gavin Swift is keen to show off his considerable skills, and knows how
to deliver some seriously clever cooking. Starters might include crispy hen’s egg with wild mushrooms, truffle and tender-stem broccoli or confit Yorkshire quail with roast chicken broth and
Jerusalem artichoke ravioli, while mains shows plenty of muscle flexing: a dish of 48-hour belly pork and roast tenderloin is accompanied by kale, Yukon Gold mash and mulled cider. To finish, try
to fit in a poached pear with toffee cake and a cherry milkshake.
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