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"An upmarket inn known for simple yet delicious lunches and more sophisticated evening fare that changes with the seasons; standout mains include guinea fowl with salt-baked kohlrabi, watercress and onion, and hake with pickled samphire and fennel jam. Visitors are drawn by the peaceful, traffic-free surroundings and a rustic fireplace that keeps the atmosphere cosy in colder months. The venue also features a British colonial theme that adds to its distinctive character." - Sara Evans