A refreshingly innovative restaurant. Décor is rough meets smooth: whitewashed walls and exposed stone; crisp white linen and beige Hessian. Seating is on old chapel chairs - complete with the slots for hymn sheets on the backs. The food also has flair; confit of duck, roast tomato and beetroot puree sits alongside pot-roast pollack with spinach and leeks. Impeccably sourced ingredients, their local credentials are outlined on the menu, include wild garlic gathered from the woods.

Booking essential.