This late-Georgian coaching inn just has to be seen. Essentially unchanged since a 1908 brewery makeover, it retains its classic multi-roomed layout, fine curved wooden bar, tiled floors and tiny snug. Out back is a cobbled courtyard, used for music gigs on summer Saturdays; in the cellar are mortuary slabs from the time when inquests were held here. If you're eating, look for beef, herb and garlic sausages and mash; grilled gammon steak and egg; Caribbean fish stew; mushroom Stroganoff; Moroccan spiced lamb lasagne; Robinsons beer-battered cod, chips and mushy peas; and daily-changing specials. Hot and cold sandwiches at lunchtime, and on Sundays there's always a traditional roast.