This pub/restaurant can trace its history back to Tudor times and its origins are apparent in its exposed beams and open fire places. Chef/proprietor Richard Arnold offers an interesting combination of dishes, using plenty of local ingredients, ranging from bar snacks to full blown meals in the upstairs Corvedale Restaurant.
The evening brings the greatest choice with starters such as ‘Crostini of Local Black Pudding and Tomato Fondue with Wenlock Edge Bacon’; ‘Confit of Duck Leg with Apple Chutney, Balsamic Onions and Port Syrup’ and ‘A Tartare of Ginger-Cured Salmon with Cucumber & Crème Fraiche Raita & Curried Wafer Biscuits’ on offer.
Perhaps mains such as ‘Roast Rump of Local Lamb with Sundried Tomato Polenta, Red Pesto and Caper Sauce’; ‘Breast of Home-Smoked Chicken with Sweet Potato Mash, Buttered Girolle Mushrooms & Wild Garlic Sauce’ and ‘Griddled Sea Bass Fillet with Carrot and Mango Purée and a Butter Sauce of Capers and Prawns’ - might follow.
Game figures prominently when in season.
If you have room, finish with ‘Apple and Raisin Crumble’; ‘Warm Spiced Banana Cake with Iced Banana Parfait’ or ‘Orange and Grand Marnier Crème Brulée with Ice Cream and Brandy Snap’.
Service is relaxed and friendly.
- Food Style: Best Pubs for Food
- Lunch: Tues-Sun 12.00-14.00; mains about £10 to £14; set L Sun £22.95 ; Bar and Light Lunch Menu is also offered
- Dinner: Tues-Sat 18.45-21.00; mains about £15 to £20
- Seats: 60, plus 20 outside
- Wine: a short, but well-chosen, list has modest mark-ups
- Children's portions: Yes, when possible
- Wheelchair access: Yes, but not lavatory
- Nearest station: Craven Arms Rail
- Directions: on the B4368 north east of Craven Arms. See the map on this page.
- Parking: Yes
- Closed: all Mon; D Sun, check Christmas openings
- Outside eating
- Rooms available