It's hard to imagine what this whitewashed, pantile-roofed, 13th-century pub must have witnessed. Was it, as is believed, originally a monks' brewhouse? Did a witch live here? Does it have a ghost? Are tasting menus going out of fashion? Not here, say your hosts Liz and Paul Jackson in answer to the last question; indeed, there is no carte. You eat in the split-level, stone-walled dining room, choosing either from Paul's six- or eight-courser, for which he advises allowing three and four hours respectively. Among items on a sample full menu, all with beverage pairings, are cauliflower and Tunworth cheese; venison, beetroot and elderberries; mackerel, both oak-smoked and with shiso and soy; duck and hoi sin; milk and honey; and blackberry, ewe's milk and marigold.