Historians date the inn to the 17th century, although the façade you see is a 19th-century addition. A well-kept cellar supplies the charming bar and snug, both with open and warming fireplaces. The lunch menu embraces sandwiches, burgers, starters and mains, among which look for Loch Duart salmon and smoked haddock fishcake, and Kelmscott pork sausages with mustard mash. A similar dinner menu line-up in the contemporary restaurant might additionally include roast breast of Norfolk chicken with wild mushroom, smoked bacon and pearl barley risotto; and fillet of sea bream with new potatoes, wilted greens and brown shrimp butter sauce. The garden is a good size.