Kate and Tim Hubbard took over this thatched and beamed, country cottage-style pub in 2002 and have since developed a strong reputation for good food served in a relaxed environment.
Head chef Emilie Bull adds a dash of imagination and spice to a largely traditional menu with an emphasis on fish.
Starters change daily and might include pan-friend scallops with Stornaway black pudding and orange sauce or maybe a homemade broccoli and leek soup with walnuts and Stilton. Mains could feature hake and mussels in a cider and shallot cream sauce or harissa marinated rump of lamb with roasted squash puree, pomegranate seeds and coriander. For Sunday lunch, roast beef is the star.
Puddings are made fresh each day and could include crepes with orange and brandy sauce and vanilla ice cream or white chocolate and cardamom brulee with shortbread and berries.
Tim Hubbard takes personal responsibility for a diverse wine list, while on the bar the Bakers Arms has its own house ale, brewed at nearby Langton Brewery.