Much like the White Horse, we work closely with as many local suppliers as possible, particularly the smokehouse, a few doors away, Simon Long, a local oyster farmer and John Webster, who keeps both hotels supplied with mussels throughout the winter.

Duncan Philp from the White Horse has a guiding hand and with head chef Chris Joy, produces a short, rustic menu complimented by a daily specials board.

A range of three real ales and a 40 bin wine list complete the picture, half of them available by the glass, again sourced from Adnams.