Chefs at this former coaching inn use ingredients sourced from the team’s second restaurant, just eight miles away.
The team grow their own produce, home-rear Berkshire pigs and forage from a nearby forest.
Guests visiting the Grade II listed venue can enjoy pairings devised by Will Devlin.
Dishes on the gastropub’s seasonal sample menu include partridge served with bacon and mushroom and a small plate dish of halibut, celeriac and lovage.
The pub also serves a delicious ‘celebration’ of cabrito goat.