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 15 wines by the glass. From the extensive bar menu come field mushroom bruschetta with aubergine purée, feta cheese and rocket; steak and kidney pudding with hand-cut chips (or mash) and mushy peas; and grills, pastas and pizzas. The restaurant menu pushes the boat out with the more elaborate feuilleté of scallops with radicchio and liquorice sauce; poached fillet of beef with fondant potato, buttered squash purée, buttered kale and horseradish and ginger cream; and orzo with white beans, confit fennel, courgettes, goats’ cheese, and orange and tarragon dressing. Roast meats are only part of the Sunday line-up, with fillet of plaice in real ale batter, twice-cooked fries, garden peas and tartare sauce; and baked poussin with Spanish-style rice is 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.