World War II pilots once relaxed at this 14th-century inn – stamps on the restaurant ceiling mark downed German planes. These days, guest ales from microbreweries such as Pressure Drop and Burning Sky are supported by a vast wine list offering 23 by the glass. A Big Green Egg BBQ is the workhorse of the two AA-Rosette kitchen and it’s used for smoking, slow roasting and grilling. Be tempted by a starter of pan-fried pigeon breast, bacon crumb, game croquette, liquorice-pickled baby veg; or roasted butternut squash soup, balsamic reduction and toasted pumpkin seeds, and follow on with venison fillet, game stew with mash, greens, macadamia nut purée, roasted parsnip and pears; 10-hour smoked beef rib; or a pub classic of ham, egg and hand-cut chips. The bar menu offers the likes of salted beef sandwich, sauerkraut and melted gruyère.