Crab and Lobster

Flags and old advertising signs outside are hints that this is not your typical English thatched inn, an impression confirmed by an interior cluttered with ephemera. Shells and nets across the ceiling are clues to the kitchen's enthusiasm for seafood, freshly delivered and accurately cooked, from Thai-style fishcakes with creamed spring greens to seared fillet of sea bass with smoked haddock, spinach and pea risotto. Splash out on lobster thermidor or stick with beer-battered haddock fillet, or choose from the many meat options: attractively presented, flavourful chicken, duck and ham terrine with spiced apple relish, then duck leg confit with black pudding mash and sage gravy. Either way, finish with something like vanilla crème brûlée set off by intensely flavoured raspberry ice cream.