Set in a sleepy Devon village, the pub’s upstairs room is used as an art gallery, skittle alley, cinema, theatre, venue for open-mic nights, conferences and a meeting room for village groups. Downstairs, expect to find three log fires, candles on scrubbed tables and an imaginative chalkboard menu. Mark Hildyard has worked hard at making this 16th-century former coaching inn a cracking all-round pub. Using the best Devon produce, top-notch dishes may include oxtail tortellini, seared scallop, celeriac remoulade, red wine jus; Chinn's sausages and mash, seasonal vegetables and onion gravy; roast breast and confit leg of poussin, wild garlic gnocchi, watercress and charred leeks. Everyone is welcome, including dogs and walkers in muddy boots.