The George

In a village above Dovedale, this attractive, stone-built pub offers a bar with a homely fire, historic artefacts, portraits of locals and a good choice of real ales. To one side is the snug, which, as the dining room, has lime-plastered walls and farmhouse furniture, with candlelight and fresh flowers adding an elegant touch. Emily Brighton, whose family has run The George for three generations, warmly welcomes all-comers, although asks walkers to leave their muddy boots at the door. The kitchen's passion for using locally sourced food has prompted the pub to create its own organic garden, which now produces abundant vegetables, salad leaves and herbs. A winter lunch menu might offer chicken liver parfait with toasted brioche; and trio of local sausages with onion marmalade, while dinner might start with Stilton beignet, sautéed mushrooms and spinach velouté; then market fish of the day with shrimps, mussels and parmentier potatoes.