The 16th-century Plough stands in nine acres by the River Derwent, where the modern-by-comparison (in other words, 18th-century) three-arched Leadmill Bridge carries the Derwent Valley Heritage Way over a mildly turbulent stretch of river. Inside, smart red tartan carpets harmonise well with the open fires and wooden beams of the bar, where you’ll find hand-pulled local ales and 19 wines by the glass. From the extensive bar menu come cod fillet in a real ale batter with a choice of hand-cut chunky chips or fries, and garden or mushy peas; steak and ale pudding with hand-cut chips (or mash) and mushy peas; and grills, pastas, pizzas, burgers, salads and sandwiches. The restaurant menu pushes the boat out with the more elaborate feuilleté of seared scallops, satay sauce and coriander; pot roast guinea fowl, cocotte potato, sweet and sour blackberries, savoy cabbage and parsnip; and radicchio, field mushroom and taleggio tatin with pine nut and truffle oil. Roast meats are only part of the Sunday line-up, with fillet of bream on a bed of tagliatelle with shaved fennel and mussels cooked in mouclade sauce; and calves liver, parsnip purée, fondant potato, braised red cabbage with a port and red currant jus also on offer. The Plough’s well-stocked cellar combines Old and New World wines, from France to Chile westbound, and New Zealand eastbound. Overnight guests may stroll through the landscaped grounds before retiring to one of the bedrooms in the inn itself, or in the converted barn across the cobbled courtyard.