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The George and Dragon is composed of trinity of spaces provided by an old cornmill, a rectory and the original 17th century coaching inn, into one happy union. There is a bistro, and a dining room where the emphasis is on freshly prepared food with minimal fuss.

For starters expect a parfait of chicken livers flavoured with armagnac double cream, garlic and fresh garden herbs, or a goat's cheese tartlet with roasted peppers, tomato and fresh basil, baked to order.

For main courses a roll of drums for the prime fillet of beef filled with a duxelle of wild mushrooms wrapped in smoked bacon and served on a potato rosti with a rich Madeira jus.