Built in 1680, the Red Lion’s old well, now glass-covered, still remains in the taproom. Follow a walk to nearby Rowter Rocks and cosy up in the oak-beamed bar with its exposed stone walls, scrubbed oak tables and worn quarry-tiled floor. Quaff a pint of locally brewed Nine Ladies or one of the other weekly-changing real ales on tap, and refuel with a plate of home-cooked food. Start with a Sardinian speciality from owner Matteo Frau’s homeland, perhaps a selection of cured meats, cheese and olives, then follow with pork loin medallions with lemon, caper and sage butter, or field mushroom tarte Tatin with Birchover Blue cheese. Their Sardinian evenings prove popular.