The Three Horseshoes

This charming thatched inn features an intimate and lively bar, conservatory-restaurant and large garden area that borders the local cricket pitch; the perfect English village setting in fact. Chef Richard Stokes menu however is decidedly Italian and might feature an anti-pasti of Cornish sardines marinated in red wine vinegar, olive oil and oregano with roasted red and yellow peppers and bruschetta and classic pasta dishes such as spaghetti puntanesca. Main courses stay true to the Italian theme but are highly inventive; roast red legged partridge is stuffed with mascarpone, thyme and garlic and served with Casteluccio lentils cooked in vino rosso and braised cavolo nero cabbage. Italy is well represented on the global wine list by selections such as a Pinot Grigio from Franz Haas.

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