Many awards, including an AA Rosette, have been bestowed upon this 17th-century pub, just off the Thames Path. The food is noteworthy not only because it's good, but for using locally foraged ingredients, rare-breed meats and sustainable fish. Some of the real ales are from on-site microbrewery Hop Kettle; ciders are Ravens Roost and Jackdaw. On the menu: chargrilled flat-iron steak; confit Wiltshire pork belly with seared king scallops; monkfish tail scampi; and twice-baked smoked cheese soufflé with ratatouille. In addition to ice creams, sorbets and local cheeses, desserts include orange and cardamom rice pudding. Beer festivals are held on the last weekend of February and in June.