The Wellington Arms

'Chickens, bees, sheep and pigs at work' reads a sign on the farm-gate behind Simon Page and Jason King's white-fronted country pub, not far from where their saladings grow the year round under polytunnels. It speaks volumes for their commitment to welfare and traceability, which underpin the whole operation. A low-beamed ceiling, tiled floor and unclothed tables establish the no-frills ethos. Menus are chalked up each day on the board (and wiped off as they get sold), the range encompassing perhaps pumpkin flowers stuffed with ricotta, parmesan and lemon zest on a bed of leaves, potato gnocchi with dried tomatoes, green olives and basil, and mains such as roast rack of crackled pork with crushed new potatoes and apple sauce. More adventurous forays might produce Moroccan-style chicken kiffa with red peppers, apricots, chick peas and a baked egg. Save some space for the puddings, which may be as ethereally light as elderflower jelly with 'fairy floss', or as get-stuck-in as Belgian dark chocolate 'squidgy' with Seville orange marmalade ice cream.