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Originally leased from the Beauforts of Badminton, this spruced-up 17th-century inn combines the virtues of a village local with the gastro-pleasures of a country restaurant. Slate floors and oak settles set the tone in the bar, while terracotta walls, carved panels and chunky tables point up the dining room. Local produce (including Badminton venison) gets a good airing on the seasonal menu, which kicks off with small plates such as ham hock terrine or crispy squid with salsa verde. After that, go for chicken breast with garlic mash and red wine sauce, grilled Old Spot pork chop with lyonnaise potatoes or bream fillet with pepper risotto. Sandwiches and lighter dishes do the rounds at lunchtime, while Friday night is ‘locals’ night’ with darts, complimentary snacks and late suppers in the bar to go with well-kept ales and carefully chosen wines.
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