Yesteryear’s modest village pub is today’s popular eating place, thanks to Stephen and Tracy Fitzpatrick and their dedicated team. You’ll find stripped oak beams, flagstone floors, an open fire and candles. Menus change constantly, with ingredients sourced from wherever Stephen thinks best – beef from Scotland, seafood from Cornwall, black pudding from Clonakilty. A typical example lists medallions of beef fillet with dauphinoise potatoes and Diane sauce; calves' liver with smoked bacon and garlic mash; monkfish in Parma ham with butternut squash and sage risotto; and goats' cheese and beetroot orzo. Every Tuesday there’s a three-course fixed-price ‘Auberge Supper’ (booking is essential).