Formerly the Ball Hotel this attractive pink-washed and well-established gastropub now does a roaring trade in locals and tourists alike. Atmospherically the zing factor is on high alert with cheerful staff and eager punters urged on by the delicious aromas that drift past as waiting staff scurry to and fro.

The food is tasty and without pretension and might include chicken liver pate with red onion jam and toasted brioche or stir fry squid with prawn and chorizo, honey soy dressing, dressed leaf as starters, followed by oven baked fillet of cod wrapped in smoked bacon, cheddar and leek mash, prawn cream sauce or pan-fried Gressingham duck breast, dauphinoise potato, roasted plums, port jus and winding up with a vanilla panacotta.

Practical wine list and a good range of well-kept ales.