This smart roadside hostelry continues to evolve with passionate chef-owner Liam Dillon at the helm. He has developed an on-site 'micro farm' where he keeps chickens and pigs, and grows fruit, vegetables and herbs. Outside the restaurant's own land, other local producers are used to power dishes like Staffordshire lamb with BBQ lettuce. Plenty of work goes into the cooking, with desserts such as cherry mousse with white chocolate and smoked hay ice cream standing out.