The Brown Horse

Base yourself at this family-run, country pub with rooms to fully enjoy the winding dry stone walls and quiet lanes of the Winster Valley – and get to know the robust cooking of Shaun Edmondson. Start with a tangy twice-baked goat's cheese soufflé, or ripples of cured venison with the salty-savoury welly of olives, Parmesan and Black Dub cheese (from the Appleby Creamery). Follow with a pub classic – they’re all done well – or crisp-skinned stone bass with mussels, parmentier potatoes and a delicately curried sauce. This being damson country, a cheesecake served with damson gel and a terrific plum/damson sorbet would seem the logical pudding choice.