This handsome 1930s building has an interior where old meets new – crystal chandeliers and log fires, real ales and cocktails, glass-topped tables and wooden floors, chesterfields and velvet thrones. Opt for a starter of English asparagus with poached egg and hollandaise sauce, or one of the ‘mini dishes’ – perhaps prawn popcorn; jam jar sausages; tempura cauliflower; or chorizo pâté. Typical main dishes include lamb cutlets, potato and celeriac terrine, pea parcels, eucalyptus jus; pulled pork and cider risotto; and tasting of duck – pink breast, confit, vanilla creamed potato, lime jus. Carrot and orange pudding; or chilli chocolate profiteroles are sure to appeal for dessert. There are front and rear gardens.