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Oysters three ways (natural, Rockefeller, tempura) sets the tone early: this is a seafood-leaning gastropub in a quiet Essex village that takes its cooking more seriously than the postcode might suggest. The wood fire runs through much of the menu, from dry-aged beef to Scottish scallops, though beer-battered fish and chips holds its ground alongside the lobster bouillabaisse. The pear tarte tatin with gorgonzola ice cream suggests a kitchen that enjoys keeping you slightly off balance.
The awards strongest first
- Top 50 Gastropubs 2026 · #92 · Top 50 Gastropubs
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Cumberland sausage and mash
“ranging from Cumberland sausage and mash and beer battered fish and chips to Brixham Dover sole, Scottish lobster bouillabaisse and dry aged beef cuts cooked to order”
Top 50 Gastropubs, 2026 -
Beer battered fish and chips
“ranging from Cumberland sausage and mash and beer battered fish and chips to Brixham Dover sole, Scottish lobster bouillabaisse and dry aged beef cuts cooked to order”
Top 50 Gastropubs, 2026 -
Scottish scallops with parsnip purée
“alongside dishes such as Scottish scallops with parsnip purée and chicken butter sauce”
Top 50 Gastropubs, 2026 -
Sticky toffee pudding
“Desserts are handled with equal care, including sticky toffee pudding, pear tarte tatin with gorgonzola ice cream, and a house affogato.”
Top 50 Gastropubs, 2026
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