The White Hart

Push open the door of this striking, rambling half-timbered Tudor building, which dates back to 1505, to find a roomy and elegant bar, a cosy new lounge area and an informal restaurant. The whole place has historic charm in abundance, with a classic look of fine panelling, inglenooks piled with logs, leaded windows, polished oak tables and exposed beams. The confident kitchen team produce cooking with an urban polish - punchy, full-flavoured modern British dishes prepared with skill and flair. Top-notch local produce is used to good effect, with some innovative combinations, as seen in a starter of seared Yeldham rabbit loin with wild mushroom and feta cheese ravioli, sweetcorn purée and ginger oil. For main course, there might be deliciously tender Burnham salt marsh lamb on garlic and spinach purée with rosemary polenta cake and wild mushrooms. Round off with rhubarb brûlée with poached rhubarb and stem ginger. The home-made breads and petits fours are worth the trip alone.