After 20 years at the helm, Steve and Nicola Reynolds continue to offer a heady brew of cosy pub, ‘wonderful’ food and ‘professional, friendly service’. Rooms are spread between the inn and the Grade II listed, ‘tastefully decorated’ Vicarage, a few minutes’ walk away. Those bringing dogs should opt for the former, with canine-friendly bedrooms (one has direct outside access). Those seeking peace and quiet might prefer the latter, where the guest sitting room and large garden give the feel of a family home. All bedrooms are spacious, with a ‘comfortable bed’, tea- and coffee-making facilities, fresh milk and a well-stocked minibar (pub prices). Dinner is the main event, cooked by Steve and showcasing the finest local ingredients: 28-day dry-aged Herefordshire rump steak with pepper sauce, say, or rump and slow-cooked shoulder of local lamb with Jerusalem artichokes, spring cabbage and potato dauphinoise. Bar snacks are outstanding. Breakfast, cooked to order, is no less of a feast: full English, kippers, free-range eggs, freshly baked bread. ‘The best breakfast ever,’ declared one reviewer – with ‘friendly service’. (KMcM)