A self-styled organic, ethical pub, The Bull has sustainability at its very core. Rustic-chic bedrooms feature reclaimed furniture, vintage fabrics, antique fair and flea market finds, handmade Dartmoor wool mattresses, bespoke lamps with porcelain shades. They are painted in restful shades (lots of dreamy pinks), and one dog-friendly room has a small roof terrace. Bathrooms have a bath or shower, hand-crafted soaps. Johnny Tillbrook’s short, seasonal, ethically sourced menus feature day-boat fish, nose-to-tail meat, 'field grown, not flown' vegetables. Choices include small plates and larger portions, maybe seabass, sauce vièrge, lamb with soubise sauce, oyster mushrooms, beetroot, summer greens, ajo blanco and walnuts.