What was once a quaint village pub named The White Hart was converted to the Roade House Restaurant in 1983. The venue retains its old world charm and friendly atmosphere and with the acquisition of the adjoining building in 1997 provides lodging facilities as well. The interior is divided into a lounge, bar and dining area, each of which blends into the other seamlessly. The service is attentive and non-intrusive and the kitchen uses the freshest and best local produce.

Set the stage for a feast with homemade tagliatelle with hare sauce and pancetta and smoked haddock chowder with coarse grain mustard. Invite grilled fillet of red mullet and plaice with saffron mash and red pepper sauce and pan fried calves liver, pancetta, mash potato, onion confit and red wine butter to your table for the main course. For the grand finale order a selection of cheese and coffee.