Landlord Peter Tiley says “What makes the Sally so special isn’t the range of quality ales and ciders, the heritage pub games, the humble bar snacks, the cosy bars with log fires, or the genuine community spirit. It’s something intangible”. Maybe he’s right, although those tangible features sound pretty good. His own beers – Tiley’s Pale Ale and Tiley’s Porter – now sit alongside others. Food is available only at lunchtime when, in addition to the permanent ploughman’s, and Gloucestershire ham, home-laid eggs and chips, he offers a not-so-humble ‘third dish’, perhaps ‘ham from Ham’, hay-baked, cider-soaked belly of pork from his own Gloucester Old Spots pigs; or Cornish beer-battered hake, hand-cut chips, Yorkshire caviar (aka mushy peas) and tartare sauce.