A few minutes’ walk from Kilpeck’s famous Romanesque church, this 250-year-old whitewashed pub is run by chef patron Ross Williams. Commendably green, the pub uses a wood-pellet burner for underfloor heating and solar panels for hot water. The bar stocks local real ales from Wye Valley brewery, and draught cider from Robinsons in Tenbury, as well as Herefordshire-made Gun Dog Gin. Typical dishes might include wood pigeon breast, apple and blackberry and toasted cob nuts; and pig cheeks braised with cider apples, celeriac mash and cavolo nero. Leave a space for lemon posset, orange mascarpone cream and gingernut crumb.