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Absurdly pretty Northleach was once a wool town of serious substance and it still bears all the trappings of wealth. At the heart of things is this gussied-up, wisteria-clad hostelry with its smart
Farrow & Ball paintwork, flagstone floors, open fires, laid-back vibe and 14 elegant bedrooms attached. The food has a strong seasonal accent – ‘devilled kidneys on toast in winter, and crab in
summer are superb’, notes a fan; otherwise, the menu spans everything from beer-battered whiting to excellent pork belly in tonnata sauce. Sunday brunch is the stuff of local legend, from plates of
prawns and smoked salmon on toast with a glass of detox juice to belt-busting roast rib of well-hung Butts Farm beef with Yorkshire pudding and horseradish sauce. To finish, be sure to leave room
for the warm treacle tart with clotted-cream ice cream.
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