The Red House

This thatched village local is set in beautiful countryside and provides a welcoming and relaxed atmosphere. There is a bar with local ales and cosy log fire, a charming restaurant, and a patio and garden for the summer. Run by experienced French chef-patron Laurent Lebeau, his essentially British menu might include free-range chicken and leek pudding with cep mushroom suet and French beans; cauliflower gratin with chips and peas; and roasted corn-fed guinea fowl supreme with roasted apple and black pudding in a mustard gravy. As for the wines, Laurent chooses well.