Originally a Wethered pub, it is now a freehouse run by Antony and Jay Worrall Thompson. Although mainly laid out with tables for dining there is a central small bar area where drinkers are most welcome just to pop in for a beer or two. There are usually three ales on handpump. The dining room to the right is in an old barn conversion and is filled with trinkets, pictures and artefacts to give it a cosy and intimate feel. Antony Worrall Thomson is himself the Head Chef, with Jay Worrall Thomson in charge at front-of-house. The menu includes comforting pub classics as well as signature dishes. Fresh, seasonal food is key, more often than not supplied by local producers.