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How often one hears of locally sourced ingredients, but there are, of course, degrees of locality. At Cors it would hardly be possible to go more local and the results are spectacularly good; black beef, saltmarsh-reared lamb and smoked salmon come to mind. Served, often by the chef himself, against a background of vital colours, which have brought this former vicarage to life, the results are particularly satisfying. A brief but very credible wine list offers outstanding value, mostly below £20, with three house wines at £10.95

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