Today we hope that you will find the comfortably furnished rooms, beamed bars with log fires in winter, good food, wines and local ales, uphold this historic tradition. We have six guest bedrooms, five double and one twin. They are invidually furnished having en-suite bathrooms, colour televisions, direct dial telephones and beverage making facilities. A full English breakfast is included in the tariff. Lunch and supper are served in the bar every day, from an extensive chalkboard menu which is revised twice daily.
Informality is the order, whilst relaxing over a pint or enjoying a substantial meal.
Although it is not possible to reserve tables in the bar, they must be reserved for lunch and dinner in The Well Room. Due to its local popularity it is essential to make a reservation, when booking accommodation, in order to be sure of a comfortable table at busy times. All food is prepared in our own kitchen from fresh ingredients under the supervision of Head Chef Mark Johnson. Local produce is used whenever possible, particularly fresh fish and shellfish from the East Coast Ports and game from local estates according to season. We aim to produce both traditional and contempory cuisine with flair and imagination.