The Bell Inn

Run by the same family since 1967, The Bell is a rambling former coaching inn whose Georgian façade conceals an interior dating back to the 15th century; heavy beams and wattle-and-daub walls hark back to these medieval foundations. There are four separate rooms inside, two with real log fires, connected by a warren of corridors. Victorian Prime Minister Benjamin Disraeli honed his early debating skills in the barrel-ceilinged assembly room on the first floor, and the unspoiled interior makes it easy to imagine this slice of history taking place. These days The Bell remains very much a traditional village pub offering unpretentious locally sourced food and well kept real ale from Adnams and Mighty Oak. Settle at eye-catching period furniture by log fires or a shady spot on the patio and consider a wide-ranging menu of English favourites; all the meats come from welfare-accredited farms in Essex and Suffolk and go into the selection of pies available here; chicken and bacon or steak and ale for example. As an extraordinary counterpoint, The Bell's Turkish chef creates dishes inspired by his home country, including barbecued Mediterranean fish on Monday evenings and Turkish pizzas from the wood-fired oven on Wednesdays. Other choices could include starters of smoked mackerel pâté with granary toast, creamed horseradish and mixed baby leaves or nachos with melted cheese, jalapenos, chilli salsa and sour cream, followed perhaps by steak and ale pie, bangers and mash or salmon and broccoli fishcakes. Add a decent selection of ciders (including Delvin End and Pheasant Plucker), three annual beer festivals and live music on Fridays and the experience is complete.