The Sun Inn

A mustard-yellow building opposite the church, The Sun has been a coaching inn since the 15th century. Oak beams, wooden floors and open fires may remain, but a makeover has given the interior a snazzy, modern look. 'Rustic, simple, hearty, soulful' is how the restaurant describes its cooking, which is governed by the seasons with Italy the focus. Tuscan bread soup (aka ribollita) could kick things off, or oxtail ravioli with rocket. Winter may see a main course of braised Gloucestershire Old Spot shoulder with polenta, chanterelles and cime di rapa, and summer a fillet of sea bass baked with vermouth, basil, lentils and samphire. If you miss late season's strawberries with almond tart in autumn, you might catch Yorkshire rhubarb with pannacotta.