Two miles from the beach and close to a nature reserve, this thatched 16th-century inn is a sight for sore eyes. Inside are charming bars with traditional furnishings and very low ceilings. All food is locally sourced and vegetables are home grown. Fish is a speciality in the summer; game in the winter. Dishes range from spicy crab cakes; or Lincolnshire venison salad for starters, to hunters’ pie; steaks; lamb Henry; and three little piggies (belly pork, sausage and cider-marinated chop) for mains.