The Cotswold stone exterior of this village inn has been quietly mellowing for over 300 years. Still gently maturing are the beamed ceilings, unrendered walls, polished flags, bare boards and open fireplaces inside. Liquid refreshments start with ranges of teas and coffees, and continue with real ales from Butcombe, Hook Norton, Otter and Stroud; Stowford Press cider, a dozen wines by the glass and 20 spirits conclude a broad selection. The menu also displays variety, with nibbles and sharing boards giving way to starters such as devilled lamb's kidneys on toast with mustard cream sauce; and main courses such as braised ox cheek with roasted carrots and horseradish mash. Round off with a boozy Black Forest knickerbocker glory. Meals are served in four cosy dining areas, each with its own individual character. A secluded rear courtyard and a landscaped front garden make fine-weather alfresco dining a pleasure.