Opened in August 2007, The Perry Hill is the latest venture of Robbie O'Neill and Shaun Wilson. Having grown up in these parts, Robbie's local knowledge has helped in fulfilling the local residents' need by transforming the old spit and sawdust watering hole into a stylish bar and restaurant. Their collective experience of over forty years in the business helps as well.

Stripped back to its original dark wooden floors and oak panelling with open fireplaces, the front main bar has strong character, while behind it is the well lit dining room with its skylight and windows all around. In the evening the floral patterned fabrics and brown suedette banquettes are transformed into a more intimate setting by the subtle Santa and Cole lighting. Rob Clarke's specially commissioned artwork adds a modern touch, while another attractive feature is the large open garden where upto eighty diners can dine al fresco.

The focal point of the restaurant is the open 'theatre kitchen' where lead actor and head chef Andrew Bellew and his team diligently and lovingly churn out attractions like ginger and lime sweet cured, smoked eel and crayfish platter along with homemade butternut and pesto tagliatelle or roast spatchcock chicken, minted new potatoes, green vegetables and port jus every evening. The lunch menu offers lighter fare like a traditional ploughman's lunch, freshly cut sandwiches and tortillas for those who want a quick bite.

In keeping with its public house roots, The Perry Hill also serves real ales, ciders, lagers and a good range of wines from around the world by the glass and bottle.