All the hallmarks of a characterful country pub can be found here: exposed beams, flagged floors and even an open fire. The cooking is driven by produce from the kitchen garden and Chef Tommy Banks' own family farm, fashioned into dishes with bold yet harmonious contrasts and plenty of depth of flavour. Fallow deer with beetroot and 'rhuboshi' (umeboshi prepared using rhubarb instead of plum) is a great example of the kitchen's talents. The entire team's enthusiasm is infectious and you can complete the experience by staying in one of the antique-furnished bedrooms.