The Olive Branch

Set on a former packhorse route, the interior of this traditional 19th-century inn comprises a rambling series of rooms warmed by real fires in winter. The restaurant has a strong reputation for its brasserie-style food. Expect modern French-style cooking fuelled by seasonal ingredients. The choice is wide, with starters of gratin of queen scallops followed by the likes of confit leg of Barbary duck. Local real ales are always available and can be enjoyed on the sun deck in warmer weather. Three designer bedrooms are available.