Here since the 16th century and still going strong. Stronger than ever, in fact, thanks to the creation of a new dining area in the listed barn, with an oak-panelled, high-vaulted ceiling, a bar with much better lighting than before and a tree-lined sandstone patio out front. The bar serves Adnams and Woodforde's East Anglian real ales and ciders, sandwiches, baguettes and hot meals like burgers, fish and chips, linguine puttanesca and home-made shortcrust pastry pies. Among dishes taken from a winter restaurant menu are braised shin of beef, mussel and black bean Asian dumplings, sesame spinach, soy sauce, and honey and thyme reduction; pan-roasted pork tenderloin rolled in sage crumbs, parsnip purée, parsnip crisps, prunes and whisky sauce; and mushroom and courgette cannelloni with marinated tomatoes and tarragon béchamel. Old favourites, sticky toffee pudding with butterscotch sauce and vanilla ice cream, and lemon meringue tart appear as desserts. A south-facing beer garden awaits at the rear.