Much like The White Horse, we work closely with as many local suppliers as possible, particularly the Smokehouse, just a few doors away, Simon Long, a local fisherman and John Webster, who keep both hotels supplied with mussels and fresh fish throughout the year.

The team of chefs here create a lunchtime snack menu and a daily changing A la Carte dinner menu, both of which are complimented by a daily specials board.

A range of three real ales (Cask Mark accredited) and an 80-bin wine list, with 35 available by the glass complete the picture, again sourced from Adnams.