Autumn on the menu
Idyllic village location: check. Plenty of space to huddle round the fire: check. A commitment to locally sourced food and drink: check. Eminently comfy rooms with massive beds to collapse in after mass consumption: check. The Barrow House, which opened earlier this year, comes into its own at this time of year, with all the ingredients required for a top autumn pub stay. Dane and Sarah Allchorne, who own the highly popular Milk House a few miles down the road, have been careful to keep the characterful bones of the old pub, with its white weatherboard exterior retained, the 16th-century timbers salvaged from old sailing ships on view in the dining room and the twin bedroom upstairs, and the names of Canadian airmen based nearby during WWII etched above the fireplace. The autumn menu, using produce drawn from a 20-mile radius, is now available, and includes such warming dishes as wood pigeon and smoked mash, and mushroom ragout on toast.
CLOCKWISE FROM TOP LEFT The Bowl room; antlers and exposed brick in the restaurant; the weatherboarded pub’s origins go back to 1576; cured pork collar and blue cheese, with rocket, apple and rapeseed oil