"Built in 1861 as an estate rent office, this lovely old pub's reputation is founded
on good food. Wide choices are available: in the bar, beef pasanda curry and beer-battered,
deep-fried haddock, for example and, in the restaurant, shallow-fried calf's liver
in sage and black pepper butter; trio of English lamb; grilled Cornish Dover sole;
and red onion and baked savoury cheesecake. Sunday roast could be loin of Woodland
pork, or prime Herefordshire beef."
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