Rob Taylor is the engine behind the country operation that is the Compasses Inn.
Smells from the talented Taylor’s kitchen waft gently through the pub’s wooden beamed ceiling, where regulars sit and laugh at the bar.
There is a quiet confidence about Taylor’s cooking, despite the fact he runs the kitchen alone.
You will find no bells or indeed whistles attached to any of his dishes, they are simple and delicious.
Though his dishes may be simple, he is not afraid to experiment and trials plates such as confit of sea trout with white beans.