Off the beaten track down narrow lanes in the beautiful Marshwood Vale, deep in Thomas Hardy country, this thatched 14th-century cob-and-flint inn was once a resting place for pilgrims and other monastic visitors on their way to Whitchurch Canonicorum to visit the shrine to St Candida and St Cross. While they were at the inn they had their tonsures trimmed, hence the pub’s name. Step inside the cosy bar to find low beams, stone floors, a huge inglenook fireplace, rustic furnishings, and local Dorset ale on tap, as well as real farm ciders. The food here is both unusual and inspirational, with a strong Caribbean influence together with dishes originating as far afield as Fiji. A starter of jerk chicken salad with plantain, crispy bacon and aïoli might be followed by a main course of hot and spicy Cuban seafood bouillabaisse or Jamaican jerk pork tenderloin with pineapple compôte.