The Red Lion

Set in a tiny hamlet, The Red Lion has changed little since it was rebuilt after a fire in 1720. Surrounded by reed beds, which are home to marsh harriers, bearded tits and bitterns, the pub's interior, warmed by two large log fires, is adorned with traditional hop garlands, curios, antiques and a collection of international menus. From the kitchen expect a cosmopolitan and seasonally-changing menu blended with local produce. Salads come from allotments and gardens, meats from local farms, and wild mushrooms from surrounding woodland. Classic plates with a modern twist include deep-fried rabbit, fries and aïoli, or slow-cooked pork belly with butterbeans, chorizo and tomato. Outside is an extensive garden where an antique forge doubles as a barbecue during the summer months; here you'll find an abundance of flowers and hop bines, with ducks, chickens and rabbits wandering about. Over the August Bank Holiday weekend the pub holds a beer festival.