The Dysart Arms

A classic English village pub with open fires, lots of old oak, full-height bookcases and a pretty garden with views to two castles and the neighbouring parish church. Built as a farmhouse in the mid-18th century and licensed since the late 1800s, it once functioned simultaneously as a farm, an abattoir and a pub; the abattoir building was demolished by a German bomber on its way home from 'rearranging' the Liverpool docks. The hostelry is named after local landowners, the Earls of Dysart, whose coat of arms is above the door. An ever-changing line-up of ales from small breweries is served in the central bar, around which are several airy rooms perfect for drinking and eating. Snacks include a home-made fish finger butty; starters may list a venison carpaccio with candied red cabbage; and main courses range from a breast of pheasant with bacon and chestnut hash cake, to a pine nut-encrusted hake fillet.