Multi award-winning chef-proprietor Emily Watkins, together with head chef Ben Dulley, continue to raise the culinary stakes at this eye-catching old stone village coaching inn. The pub effortlessly satisfies a role as both welcoming local and destination dining inn. The discerning bar-hound can revel in great beers from small breweries such as Purity; relaxing in a beamed bar that features real fires, a pub dog and Sunday quizzes, perhaps snacking on snails and mushrooms with garlic butter on toast. The ever-evolving menu of British dishes is based on carefully-sourced local produce. The kitchen’s three AA Rosette distinction results from consummate starters such as twice-baked pumpkin soufflé with Windrush goats’ cheese. The mains’ menu may field treats like Tamworth pork belly with pheasant sausage, caramelised onions, red haricot beans, pork and pheasant consommé. Finish with frozen pear parfait, warm gingerbread and sloe gin jelly.