The four key things that sum up this member of the Greene King portfolio – low beams, antique furniture, cosy fires and teamwork. Then, of course, there’s the food. You can eat in one of two traditional bars with open fires, in the pretty beamed dining room, or in the large, well-kept gardens. Everything that can be is home made and the brasserie-style cooking is typified by starters of grilled haloumi Caesar salad; and smoked salmon and prawn parcel; then fillet of sea bass with chilli, ginger, soya and garlic; loin of lamb with roasted chorizo and tomato sauce; or wild mushroom risotto. Look out for regular music evenings (mainly tribute acts).