The Pot Kiln

A charming bar dispensing real ale, a restaurant decorated in warm colours, with cottage-style chairs at bare polished tables, and a large garden are just what you'd hope for in a red-brick country inn looking across fields to woodland. The restaurant is justifiably renowned for its seasonal game, venison particularly, stalked by chef-landlord Mike Robinson (him off the telly): perhaps ragu of muntjac with pappardelle and parmesan. Next up, there might be roasted loin and leg of Berkshire rabbit with poppy seeded polenta and a cider and mustard sauce. Local farm-reared produce, Cornish fish and vegetables from the pub's garden go into equally robust dishes along the lines of confit of salmon with Puy lentil cassoulet and braised fennel, fillet of sea bream with saffron sauce, chervil-crushed new potatoes and baby leeks, and spicy plum compôte with rice pudding or English cheeses to finish.