The restaurant, with its golden stone, beamed ceilings and a huge candle strewn open fireplace sets the scene for an evening of cosy dining.
Under the creative eye of head chef Ben Tynan and his team, you will encounter culinary delights such as local asparagus teamed with quails egg, citrus hollandaise and parmesan followed by crisp pork belly & fillet, bacon & thyme potato cake, ruby chard and heritage carrots.
Good traditional pub grub with a gastro gourmet twist!
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