The atmosphere here is pleasantly down-to-earth, and the waitstaff laid-back and friendly. An appealing amuse-bouche of bread and greaves whets the appetite for the modern, seasonal dishes on the menu, such as the saddle of venison served with caramelised chestnuts, chicory and saffron apple. Drinks are self-service – you even mix your own gin and tonic at the bar! Brunch on Saturdays. NB: cash payments only.