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This stone-built roadside pub has come a long way since its days as a local drinkers’ drop-in. Yes, it still welcomes the boozing crowd with Wadworth’s ales on draught, but it also doubles as a local provisions store (you can buy produce over the bar) and sports a cracking little restaurant too. Chef/landlord Rob Allcock’s CV is peppered with big West Country names and he shows off his talents with a daily menu of British dishes in the modern mode. Wild Bath asparagus might appear with a plate of turbot or a twice-baked Lancashire cheese soufflé, while organic coastal lamb rump could arrive with Cornish potatoes, swede, broad beans, hazelnuts and mint. There are some 'pub grub' staples too (cauliflower cheese soup, smoked salmon fishcakes, veal pie with mash), plus desserts such as salted caramel fondant with biscuit ice cream. A short, sharp wine list does its job.
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