A little tucked away, but once on the right leafy country lane you really can't miss this cute, white-painted little pub, where Brakspear's real ales are accompanied by two monthly guests. Typical dishes include slow-cooked duck leg, mash, spinach and redcurrant gravy; fish stew with pollack, red mullet, prawns, mussels and cockles in brown crab and tomato sauce; pan-roasted calves' liver with bacon, bubble-and-squeak and onion gravy; and mushroom and leek cottage pie, cauliflower cheese mash topping and buttered kale. Winter menus feature local game. Sandwiches and light meals, such as mussels steamed in cider with shallots and smoked bacon, are available at lunchtime. The main menu also applies on Sundays, when, of course, traditional roasts are a big draw. The cheeseboard is good enough to win a prize.