Once the home of a long-forgotten miller, this pleasant village pub is made up of small beamed rooms that have been stripped back to bare stone, presumably the original 14th-century walls. A coaching inn since the 18th century, polished antique settles, log fires, oak beams and copper-topped cast-iron tables set the scene in which to enjoy good pub food in the bar or restaurant. A sample dinner menu features starters like chicken liver parfait with toast and plum and apple chutney; and warm pork and apple tart; then mains such as slow-roasted pork belly with black pudding mash and apple jus; or harissa chicken with salad, coleslaw and warm pitta bread. A beer festival is held in July. The Windmill also offers two spacious boutique bed and breakfast apartments.