A lot of love & dedication has gone into this likeable, family-run country hotel – a former dairy farm that changed direction in 1980. While the bucolic setting & various converted barns
& outbuildings make it a popular spot for weddings & conferences, the restaurant (housed in a former chicken shed) is a neighbourhood favourite. Plenty of local ingredients arrive at the
kitchen to be prettified, tucked & tailed, which pleases the local foodie crowd no end. Start with warm chicken Caesar terrine or smoked haddock pannacotta with saffron potatoes & herb oil,
then move on to duck served three ways – five-spiced breast, confit leg, spring roll – with spiced plum reduction. Blueberry tart with lemon curd ice cream is a good way to finish.