Hidden down narrow lanes, this 18th-century pub can be a bit elusive, but when you find it – and you will – you’ll also find it was worth the effort. A former kiln-workers’ beer house, the bar has a choice of West Berkshire Brewery ales and Somerset cider. Game and wild food has long fascinated owner Mike Robinson, a passion that lies behind the success of this idyllic red-brick pub. A big draw is the venison from the deer herd that Mike manages nearby. Once out of the pot, it is served in various ways, such as a wild venison Scotch egg; and fallow, bacon and onion pie, mash and January King cabbage. Typical of the tempting dishes on the ever-changing menus are rabbit and foie gras lasagne with wild mushroom cream sauce; and pan-fried red mullet, fennel, cockles and bacon chowder. On summer Sunday evenings, pizzas are cooked in a wood-fired oven in the garden.