Once a cider house and bolt-hole for local quarry workers, Paula and Drew's thatched, 16th-century pub serves an exclusive clutch of real ales – Drewers Broop, Winters Tale, Half Jack – all specially brewed by Drew. They also offer their own ales in bottles to take home and enjoy. The couple are big on green initiatives and grow many of their own vegetables and fruit. Another string to Drew's bow is the modern British cooking that lies behind the dishes on his seasonal and daily-changing menus. Start with monktail with seared scallops, pea purée, pancetta crisp and truffle oil; then move on to starters like butternut squash, goats’ cheese and spinach lasagne; venison casserole with rosemary dumplings and charred baby leeks; or battered fish of the day with triple-cooked, rustic chips and tartare sauce. Finish with apple and stem ginger bread and butter pudding with crème anglaise. The comfortable en suite letting rooms are set back from the road, overlooking the pretty garden.