The Dysart Arms

A truly classic English village pub, with open fires, lots of old oak, full-height bookcases and a really pretty garden with views of two castles and the neighbouring parish church. Built as a farmhouse in the mid-18th century, licensed since the late 1800s, and once an abattoir, it was named after the local landowners, the Earls of Dysart, whose coat of arms is above the door. An ever-changing line-up of ales from small breweries around the country is served in the central bar, around which are several airy rooms perfect for drinking and eating. Starters include pan-fried scallops with carrot and cumin purée and crisp Parma ham, and venison faggot with juniper sauce. Among the main courses are Moroccan spiced lamb rump with apricot and date salad and chick pea cakes, and fisherman's pie with Cheddar cheese. Lack of parking space explains why there's a hitching-rail for horses!