Parts of this family-run, award-winning, traditional coaching inn can be traced back to the 13th century, and for evidence you need only to look at the heavy beams and slanting doorways. Keep an eye out too for the friendly ghost, age uncertain. The large bar area is comfortable, the pool table and TV having been banished to a separate room, while regulars like London Pride and Black Sheep, and an extensive wine list complement the varied and imaginative menus which change every six weeks. You can eat from the lunchtime sandwich and bar snack menu, from the extensive specials board, or from the full à la carte, but no matter which you choose, or indeed where – including the conservatory – only the best and freshest, mostly county-sourced, produce is used. A sample menu therefore may include starters of crispy pulled pork, black pudding, apple crisps and Colston Bassett Stilton with honey-dressed leaves; followed by salmon supreme with apple, horseradish and hazelnut crust with creamy wild mushroom sauce; pork fillet stuffed with smoked Applewood, crushed walnuts and chilli flakes, wrapped in bacon, Stowford and Braeburn gravy; baked cod and king prawn mornay, mature cheddar, lemongrass and rosemary. Sundays are devoted to roasts – beef, pork and turkey are served, along with the specials menu. Gardens and a shaded patio area are especially suited to summer dining. The comfortable en suite bedrooms in the converted coach house are furnished in antique pine and equipped with practical goodies.