Another qualifier in my real country inn contest, The Hare Arms has a long and colourful history, not least its association with Emma Sayles, legendary landlady from 1878 to 1934, who at the Jubilee celebrations fed and watered 1,380 happy revellers in two marquees with "substantial dinners of beef, mutton, plum pudding, etc", well washed down with tea brewed in the boiler of a handy steam roller.

In the 21st century it has adapted to a different but just as appreciative clientele who have plenty of choice from an a la carte menu that features amongst the starters peeled tiger prawns, baked queenie scallops served hot in the shell, sesame chicken, crayfish mousse or thin slices of best smoked Scottish salmon.

Fish features largely throughout the menu, with black sea bream and salmon fillets in a creamy white sauce with queen scallops a regular visitor. Amongst the meat dishes look for local butcher Jeff Sargeant's lamb cutlets, local rump steak, breast of guinea fowl or a magnificent fish dish of scampi tails, king scallops, crayfish tails and prawns in a cream and cheese sauce.

The desserts follow the same pattern and there is always stilton, taleggio, Irsh cashel blue, goat's cheese and cheddar for the cheese-lovers. In the bar filling and tasty snack food is served, with a selection of bigger dishes for the very hungry, and there is a Daily Specials board with attractive options often governed by the markets and seasons. On the taps expect to find Ale Fresco from Greene King, with IPA and Speckled Hen also popular as ever.