What was originally built in the 16th century as a coaching inn, is now a popular hotel containing a good destination restaurant.
Over the years a number of memorabilia items concerning both the Battle of Waterloo and Wellington have been collected, and these are effectively displayed giving a theme.
The kitchen has built up a good source of local suppliers, and the regularly changing menu reflects what's in season.
Dishes included 'Lightly-Grilled Scallops with Coppa, Spinach, Vanilla & Caviar'; 'Carpaccio of Veal with Horseradish, Parma Ham, Chickweed & Winter Truffle'; 'Parfait of Duck with Chestnuts, Clotted Cream, Oats & Honeycomb' and 'Celeriac Dauphinoise with Chanterelle Mushrooms' amongst winter starters.
'Dover Sole with Crab, Capers, Pea Shoots & Mussels'; 'Shin of Cornish Beef with Truffles, Foie Gras & Ceps'; 'Pheasant - pan-fried breast & confit leg, with Hasstleback Potatoes & Salsify' and 'Shallot Tart Tatin with Haricot Blanc & Artichokes' listed on the mains.
Interesting desserts, such as 'Plum Posset with Almond Shortbread & Pimms' maintain the high standard.
Good lighter dishes are offered in the 'Long Bar'.
- Food Style: Modern British
- Lunch: Good Bar Dishes Mon-Fri 12.00-15.00, Sat & Sun 12.00-21.00
- Dinner: Weds-Sun 18.30-21.30; set D £30 (2 courses), £37.50 (3 courses); less ambitious dishes are offered in the 'Long Bar'
- Seats: 35
- Wine: a well chosen list has modest mark-ups
- Children's portions: Yes, when possible
- Wheelchair access: Restaurant on 1st floor.
- Directions: See the map on this page
- Parking: Yes
- Closed: L all week, all Mon & Tues
- Rooms available