You'll enjoy visiting this 16th-century pub on a wooded hillside below the gritstone escarpment of Froggatt Edge. Timber floors, antiques and blazing log fires help to make a pint of Chatsworth Gold, brewed on the Duke of Devonshire's nearby estate, irresistible. The kitchen's loyalty to all things locally produced or supplied is reflected in dishes such as pan-roasted pigeon breast with brown bread purée, pickled wild mushrooms, brioche wafer, lamb's lettuce and jus; salt-and-pepper duck breast with Savoy cabbage, caraway seed, salt-baked celeriac and red wine and orange reduction; and pan-fried sea bass with saffron fondant, crispy chicken wing, sautéed pancetta, samphire and chicken and tarragon velouté. In addition to a range of classics and lunchtime sandwiches, frequently changing blackboard specials include vegetarian options. A steep woodland footpath from the pub’s elevated 'secret' garden leads up to Froggatt Edge itself.