Built as a farmhouse around 1740 and Grade II listed, this handsome Georgian building in Cotswold stone is approached between a display of neatly trimmed, globe-shaped bushes in stone planters. In the bar you’ll find real ales from Hook Norton and guest breweries, and 3Cs cider from Northampton. The same menu is served in the bar and the restaurant, and a garden and sheltered courtyard offer alfresco dining options. Local sourcing and sustainability are the basic tenets behind compact seasonal menus. Expect asparagus from Evesham, pork from Gloucester Old Spots pigs, local venison, Dexter beef and Cotswold lamb; pheasant, wild duck and partridge are delivered after winter shoots. A typical choice could begin with salt hake Scotch egg, bacon and tomato, perhaps followed by ox cheek, chips, charred onion, carrot and smoked garlic. Finish with warm chocolate and rosemary mousse and orange ice cream.