White Lion Hotel

Local lore has it that the White Lion played its part in the end of the Civil War, when Royalist troops, hung over after a session in the pub, were routed by Cromwell's men. Henry Fielding also holed up here while writing Tom Jones, but colourful as the 16th-century inn's history may be, the place has moved with the times and nowadays it works a gently-updated look in the Pepperpot Brasserie, blending gnarled timbers and lathe and plaster walls with unclothed chunky oak tables and high-backed chairs. Local influences loom large in the kitchen, where the deal is simple combinations and big, punchy flavours from dishes such as pan-fried scallops wrapped in Parma ham with horseradish creamed spinach and red wine jus, followed by rack of venison and black pudding en croûte with bacon, juniper and red berry sauce. Puddings aim for deep comfort with the likes of sticky date and ginger pudding with vanilla custard.