The Duke of Cambridge

A multiple award-winning organic gastro-pub, where obsession with achieving the lowest possible carbon footprint has reached new heights. Everything possible is re-used or recycled and even the electricity is wind and solar generated. Sustainable, ethically-produced ingredients are approved by the Soil Association and Marine Conservation Society, and items such as bread, ice cream and pickles are all made on site. Beers from local micro-breweries, real ciders such as Luscombe's, and organic wines go hand-in-hand with a remarkable menu that may change twice daily; the chefs are ever-ready to utilise the freshest seasonal produce. A summer choice could be gazpacho with mint salsa, followed by a rack of lamb with Jersey Royals, runner beans and salsa verde. The winter menu may offer pigeon breast wrapped in bacon with Brussels sprouts and chestnuts, followed by darne of gurnard with roast butternut squash. Even desserts are allied to the seasons - an apricot cheesecake for sunny days, or a warming and filling mincemeat and almond tart when it's cold outside.