Lost down a web of lanes, the ‘Welly’ draws foodies from miles around. Cosy, relaxed and decorated in style – old dining tables, crystal decanters, terracotta floor – the newly extended bar-dining room fills quickly, so make sure you book to sample Jason’s inventive modern cooking. Boards are chalked up daily and the produce mainly home-grown or organic. Kick off with home-grown courgette flowers stuffed with ricotta, parmesan and lemon zest, follow with rack of home-reared lamb with root vegetable mash and crab apple jelly, finish with elderflower jelly, strawberry and raspberry sorbet. Migrate to the huge garden for summer meals and views of the pub’s smallholding: seven little pigs, nine woolly sheep, a few bees and almost 100 assorted hens; buy the eggs at the bar. Stay over and get cosy in any one of the four rooms, housed in the former wine store and pig shed. Expect exposed brick and beams, vast Benchmark beds topped with goose down duvets, fresh flowers, coffee machines, mini-fridges, and slate tiled bathrooms with underfloor heating and walk-in rain showers. Breakfast too is a treat.