Originally three Georgian houses, a complete refurbishment has made the interior comfortably spacious. Furnishings mix modern and period styles, with chesterfields and winged armchairs placed beside open fires. Half a dozen upholstered stools at the bar testify to the welcome awaiting drinkers, who choose between Butcombe and Bath ales. From the open-fronted kitchen, chef-proprietor Alexander Venables produces tip-top dishes such as a starter of crab beignets, followed by beef Wellington, red cabbage and dauphinoise potatoes; or grilled fillet of black bream with a white wine mussel sauce. Stay over in the luxurious accommodation.