Bradford-on-Avon was once at the heart of a thriving woollen textile industry, which is why one part of this stone-built village inn used to be a weaving shed, another the weavers’ own chapel. Oak-floored and sofa-furnished, the main bar serves Ashton Press and Toodle Pip ciders, real ales from local breweries like Box Steam and Butcombe, and nigh on 20 wines by the glass. The two dining rooms, one upstairs in the old chapel, offer a seasonal menu based on the principle: ‘If it isn’t local, there will be a damn good reason why!’ Expect therefore hand-reared, free-range meats from the farm opposite, day-boat fish from Lyme Bay and Brixham, and vegetables from nearby Bromham. A smoked haddock and anchovy fishcake comes with tartare dressing; and spinach, feta and herb roll with cucumber yogurt and red onion salad. Main courses include Cumberland sausages with bubble-and-squeak, braised red cabbage and red onion gravy; slow-roast pork belly with apple crisps, caramelised onion purée, mustard mash and honeyed carrots; and vegetarian risotto of the day. Listed among the daily specials are various dishes of the day, such as ham, pea and vegetable pie; pan-roasted pork loin steak; and fillet of roasted salmon. For dessert you could be fairly certain of chocolate and hazelnut brownie with ice cream and chocolate sauce; or date and walnut sticky toffee pudding. Sandwiches available at lunchtime include smoked salmon and crayfish, and tenderised striploin steak with caramelised onions; quiche of the day is another possibility. Wines are selected from all over the world. Pub quizzes are every other Tuesday and there’s live music every Friday in July.