The village inn has been transformed. Now, at the back, is a generous L-shaped space for diners: exposed stone walls and sleek wooden floors keep things rural, white paintwork, crisp curtains and immaculate furniture add style, and French windows open to a big, sheltered, south-facing terrace with views across the valley. But it’s still a pub at the front, with its smart stone-flagged bar, glowing log-burner and good old English darts. As for the food, expect traditional British comfort food made using local, seasonal produce including slow-cooked pork shoulder with sage and onion boulangère potatoes, and sausages with mustard mash. Food-lovers come for roast cod fillet with smoked haddock brandade; crispy parma ham and leek velouté; roast duck breast with butter roasted roots, fondant potato and wholegrain mustard; families can tuck into roast sirloin of Northumbrian beef – “served pink” – on Sundays. Bedrooms excel; nothing has been overlooked. Expect top beds and bed linen, beams, baths and skylights with remote controls, and scatter rugs on polished wood floors. Only the best for innkeeper Rob Harris.