Built in 1851, The Duke of Cambridge has been carefully restored, with the original features and a conservatory was added in the former courtyard. This St Peter's Street gastropub strives to have minimal environmental impact by sourcing from local suppliers, while their fish buying policy has been approved by the Marine Conservation Society and they try to recycle everything, even down to composting their food waste.

The organic European menu is changed twice daily and is in tune with the seasons, so expect to find something different every time; chicken and mushroom pie with buttered mange tout and chard make an appearance at summertime. In winter the focus shifts to smoked sprats with beetroot, apple and watercress and horse radish, and there's mutton, mushroom and red wine stew with braised pearl barley and curly kale in autumn.

The drinks list at The Duke, from lemonade and elderflower bubbly to the hot and spicy ginger ale and wines are a celebration of all things organic.