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 underwent a major refurbishment in early 2016 which landscaped a beer garden at the front, enlarged the bar, added a conservatory, and modernised the 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.