A wooden beamed 16th Century building, with contrasting modern touches, houses this restaurant, which is run by chef proprietor Tristan Mason. Tristan is an award-winning chef with an impressive pedigree, having trained under Marco Pierre White amongst others. His classical training has resulted in an intricate modern British cuisine with a strong French accent, and a desire to amalgamate the old and the new into carefully crafted dishes. Locally sourced ingredients of the highest quality help to create dishes such as pheasant with quince purée, hazelnuts and cress or lemon sole, wild mushrooms, crab and Jerusalem artichokes. There is a carefully selected wine list with fine wines from the new and old worlds, which has been achieved through careful consultation with his long-standing specialist wine merchant.