A few minutes’ walk from Kilpeck’s famous Romanesque church, this 250-year old whitewashed pub is run by chef patron Ross Williams. A champion of local and seasonal produce, Ross sources as much as possible from nearby artisan and award-winning suppliers. The bar stocks local real ales from Wye Valley Brewery and draught cider from Robsinson’s in Tenbury, as well as a wide selection of Herefordshire gins. Typical dishes might include pheasant breast with pearl barley, wild mushrooms and crispy kale, and rump of Welsh hill lamb with wild garlic and pine nut crust, fondant potato and Jerusalem artichoke. Leave space for a rhubarb crème brûlée with white chocolate and cardamom shortbread.