What was once a drovers inn is now an award-winning gastro pub, offering an ambitious menu based around seasonal mainly local produce - although yo can still enjoy real ales and the general feel of a village local.
Chef Rhian Cradock, who has written his own cookery book, makes nearly everything in-house, and his standards are high.
An autumn menu listed 'Potted North Sea Brown Shrimps with Toast, Watercress & Lemon'; 'A Plate of their own Charcuterie'; 'Salad of Local Wild Mushrooms, Endive, Walnuts & Sherry Vinegar' and 'Hot-Smoked Eel with Northumbrian Bacon, Fresh Horseradish & Beetroot' among the starters.
'Hedley Wood Pigeon Pie with Creamy Mased Potato & Buttered Kale'; 'Grilled North Sea Halibut with Cockles, Heritage New Potatoes & Spinach'; 'Chopwell Longhorn Beef Featherblade in Red Wine with Mash, Button Onions, Mushrooms, Bacon & Braised Red Cabbage' and 'Northumbrian Leek & Wild Mushroom Pudding with Mash, Greens & Mushroom Gravy'.
Those with a sweet tooth will find the likes of 'Dark Chocolate & Chestnut Fondant with Chestnut Cream'; 'Steamed Damson Sponge with Vanilla Custard' and 'Ginger Parkin with Treacle Sauce & Jersey Cream Ice Cream'.
- Food Style: Best Pubs for Food
- Lunch: Tues-Sat 12.00-14.00, Sun 12.00-14.30; mains £11 to £15; set L Sun from £13.50 (1 course), £17 (2 courses), £20 (3 courses)
- Dinner: Tues-Sat 18.00-20.30, mains £11 to £15
- Seats: 40, plus about 16 outside
- Wine: a well-chosen list (on a blackboard) has modest mark-ups, and offers an excellent selection by the glass
- Directions: See the map on this page
- Parking: Yes
- Closed: all Mon, D Sun; first 2 weeks Jan