Chris and Di Goodinge took over this 18th-century farmhouse and farm about 25 years ago and converted it into the pub you see today. As well as retaining the flagstone floors and log fires, they have kept the farm’s 15 acres of meadow and woodland, where they raise their own cattle. The bar offers a wide range of real ales, as well as a decent choice of food. Start with smoked trout salad with prawns and avocado; continue with venison and cranberry cobbler with blue cheese scones and roasted roots; and finish off with brioche bread and butter pudding with vanilla mascarpone. Ten spacious bedrooms are situated around a converted courtyard and there is a secure children’s playground.