Menus here are built around seasonal British produce, with a kitchen that follows the year closely: asparagus in spring, game in autumn, good root vegetables through winter. Breakfast is served daily to both guests and walk-ins, the à la carte dinner runs Tuesday to Saturday, and the wine list has depth that rewards lingering over. Brunch on weekends is a particular draw. Surroundings that feel more like dining in a well-curated private home than a pub restaurant.
