This pretty late-Victorian inn is owned by Palmers, a part-thatched brewery in nearby Bridport. The food owes much to the kitchen’s devotion to seasonal, locally sourced ingredients, some from the garden and some foraged from surrounding hedgerows. Daily-changing menus lean towards game dishes in winter and fresh fish in summer, but inventiveness is present all year round. Your visit may coincide with starters of Dorset snails with pancetta, garlic and red wine; or gruyère and thyme soufflé. For mains, try wild boar sausages, braised red cabbage and Apple Bee Cider gravy; or roast hake fillet with brown shrimp and lemon butter. Those with a sweet tooth should look to the blackboards for the dessert choices – tarte Tatin with cinnamon ice cream for example. The pub patio and terraced garden look out over the village, above which rises the National Trust's Eggardon Hill Fort. Three letting rooms are available.