The Holly Bush Inn

This thatched inn is situated in the village of Salt, probably a settlement originating from the Saxon period due to its sheltered position and proximity to the River Trent. Believed to be only the second pub in the country to receive, back in Charles II's reign, a licence to sell alcohol, although the building itself possibly dates from as long ago as 1190; and when landlord Geoff Holland's son Joseph became a joint licensee at the age of 18 years and 6 days, he was the youngest person ever to be granted a licence. The pub's comfortably old-fashioned interior contains all the essential ingredients: heavy carved beams, open fires, attractive prints and cosy alcoves. In the kitchen there's a strong commitment to limiting food miles by supporting local producers, and to ensuring that animals supplying meat have lived stress-free lives. The main menu features traditional dishes such as steak and kidney pudding; battered cod with mushy peas; and mixed grill, but also included are the still-traditional-but-less-well-known, such as braised venison with chestnuts; and slow-cooked lamb and barley stew. The specials board changes every session, but will usually include Staffordshire oatcakes stuffed with bacon and cheese; hand-made pork, leek and stilton sausages with fried eggs and chips; and a roast meat, perhaps topside of beef; or ham with sweet Madeira gravy. The evening specials board may offer home-smoked fillet of Blythe Field trout with creamy horseradish sauce; warm pan-fried duck and pear salad; Scottish mussels steamed with cider and cream; rabbit casserole with dumplings; or slow-cooked mutton with caper sauce. Cheeses are all hand-made to old English recipes, while seasonal puddings include the unquestionably traditional bread-and-butter pudding, and apple crumble with cinnamon and nutmeg dusting. During the warmer months handmade pizzas are cooked in a wood-fired brick oven; in addition to the usual favourites, try the surf and turf, or seafood special.