Chesil Rectory
The timbered and gabled building may be venerable—it dates back to the mid-15th century—but the cuisine is contemporary British. The small but well-executed menu is particularly strong on dishes using local ingredients, like roast wood pigeon with white onion purée, roast lamb with wild garlic and spaetzle, and pan-seared chalk-stream trout with dill oil. Good service and the heritage charm of the surroundings further enhance the dining experience. There's also a good-value set lunch and early evening menu.