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 new potato hash; sea bass, Chinese greens, Cornish crab ravioli; and butternut squash and sage risotto. Every Tuesday there’s a three-course fixed-price ‘Auberge Supper’ (booking is essential).