This is the sort of pub that has been blitzed out of existence in so many places, surviving only in the memories of previous generations. But at Mylor Bridge it lives on, with panelled walls, low wooden ceilings, a thatched roof, snug corners and a waterfront location for those seeking an encounter with tradition. Downstairs are the bars and informal eating, with an upstairs dining room for those seeking a little more formality.

A floating pontoon makes a useful extension of space when conditions are right. The menu is hardly sophisticated, much more tasty gastropub grub of a high order, with such regular favourites as crab cakes, crab thermidor, Mylor Bridge sausages, a gutsy Mediterranean fish stew, and many blackboard specials such as beef stroganoff, lasagne, cod in beer batter, sea bass fillets and breast of Barbary duck. The comings and goings of the yachties, often via the pontoon, lend a certain 'coaching minus the horses' element to proceedings that in turn ensures standards are kept high.