Venture over the threshold of this large regional-style 1920s building with oriel and stained-glass windows into a handsome, inviting dining room. Poultry pâté en croûte and confit lemon; honey-lacquered loin of pork, cream of sweetcorn and sautéed seasonal mushrooms; chocolate soufflée tart: the young chef delights diners from start to finish. A concise wine list with a focus on organic and biodynamic wines; possibility of gin and tonic pairings (with local gins of course!).