Idyllically positioned on the North Wessex Downs, this 17th-century pub has its own farm shop, which is the first clue that owners Mary and Bernard Harris are also beef farmers. All the meat on the menu here is organic, with beef from their own farm and chicken from Springfield Poultry. The beers are organic too, with Jester Bitter from nearby Great Shefford among the regular pumps. Almost everything on the menu is prepared using fresh farm produce, including vegetables and soft fruit. Most pasta is hand made on the premises, maybe making an appearance on the menu as beef ravioli; or ricotta and spinach cannelloni. Other main course choices might include beef medallions in a jumbo Yorkshire pudding; or award-winning home-made sausages and mash. There is an attractive terraced garden and 10 en suite bedrooms.