Head Chef Jakub is the pub's biggest asset: a kitchen that works from seasonal, locally sourced and foraged ingredients to produce food that is more considered than the country pub setting might suggest, while keeping the pub classics that the regulars rely on. The Sunday roast is well-regarded and draws a crowd. Harvey's Best sits alongside Young's at the bar, and the wine list is generous by pub standards. Breakfast from 8am for guests, and the dining room with its log fire is at its best from October onwards.
