"Chef Henry Harris will be relishing the reviews of The Coach thus far. The pub only opened in 2018 but has already become a scratching post for the savviest of diners. It is one of the better venues for Sunday lunch, and on weekday dinners, grilled sea bass is bedded with prawns and samphire; confit duck leg might arrive with delicate lentils and cream. It is generally a more upmarket proposition — the likes of pommes sarladaises and croziflette are testament to that. There’s plenty of rich, French cooking. But it’s also just as easy to sit down to a bowl of chips, or steamed prawns and bread, or calves brain on toast. Or all three and a bottle of house red. Nibbles at the bar are just as satisfying." - Josh Barrie
