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Good Pub Guide Recommended
The three neat, beamed bars in this thoughtfully run hilltop tavern are properly pubby with their open fires, stripped stonework, solid furniture, including settles, and old black and white photographs of local places and farm and country workers. Friendly knowledgable staff serve four ales from a different local brewer each time a barrel is changed; maybe Jarrow, Mordue Workie Ticket, Wylam Gold Tankard and a guest such as Orkney Red MacGregor from handpumps, as well as farm ciders, 28 wines by the glass, 34 malt whiskies and several bourbons. They hold a beer and food festival at Easter with over two dozen real ales, a barrel race on Easter Monday and other traditional events; darts and dominoes. Picnic-sets in front are a nice place to sit and watch the world drift by.
Good Pub Guide Food
Leaning towards traditional British cooking and using home-butchered game from local shoots, beef from rare breeds and home-baked bread (and listing their carefully chosen suppliers on the daily-changing menu), the imaginative food might include ploughman's, lobster and crayfish cocktail, charcuterie, roe deer merguez sausages with couscous and harissa, battered haddock and chips, mushroom risotto, pigeon pie, lamb shank with dauphinoise potatoes and braised red cabbage, and saddle of rabbit stuffed with black pudding with cream cider sauce.
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