Dating back to 1764, this tiled and whitewashed former coaching inn stands next to a church in a little one-street village on the outskirts of Cambridge. Now part of the Cambscuisine group, the pub has been refurbished and now includes a beer garden at the front, a bigger bar, a conservatory and modern kitchen. Three real ales include Milton Pegasus and Brewster’s Hophead. Seasonal ingredients for modern British dishes may include asparagus, served with a duck egg, capers, lemon and parsley. Typical of the main dishes is a guinea fowl breast stuffed with truffle mousse in red wine sauce.