A 17th-century, Grade II listed inn with views of nearby Downside Abbey, this is where to find some of the county’s top locally-produced food, represented on the AA-Rosette menus. Start with a pint of Bath Ales Gem in the log-fired, flagstone-floored bar, where local Orchard Pig cider is on tap and wines by the glass are plentiful. At lunch settle for a thick-cut farmhouse, white, granary of wholemeal sandwiches (Wye Valley smoked salmon with herb cream cheese, or a classic BLT perhaps); a pick ‘n’ mix ploughman’s; a charcuterie board; or a salad. Then, a typical evening meal might start with crispy duck samosa with hoisin, soy and honey reduction; or pan-seared scallops with chorizo and cauliflower purée , followed by slow-cooked lamb shank, creamy mash, seasonal veg and wholegrain mustard gravy; or pan-seared brill fillet, prawn and herb risotto and sautéed samphire. Linger in the evening, as the sunsets can be rather special here.