The Kilpeck Inn

Kilpeck is renowned for its Romanesque church, a few minutes' walk from this 250-year-old, whitewashed pub. In autumn 2012, the management was taken over by Julian Vaughn, who is supported by experienced chef Ross Williams. The bar stocks local real ales, and draught cider from Westons in Much Marcle. Smoked haddock chowder; vegetable and goats' cheese terrine; and roast rack of Marches lamb number among the typical locally sourced dishes. Commendably green, the pub uses a wood-pellet burner for underfloor heating; rainwater to flush the loos; and solar panels for hot water.