This gastropub with rooms is set in a beguilingly pretty 17th-century Bath stone inn with mullioned windows, cascading wisteria, and lovely gardens outside. House bedrooms, each named after a pear variety, mix contemporary furnishings with original features. Our inspectors found them 'slightly small but very characterful and well looked after with lots of charming details'. Those in a barn conversion have statement wallpaper, comfy seating and a Fired Earth-tiled bathroom. Ground-floor Anjou has a shower; the rest have a bath/shower. A dog-friendly family suite has a king-size bed, two singles on a mezzanine, French doors to a patio. Extra touches include home-made biscuits and luxury toiletries. A larky spirit runs throughout, with jackdaw collections of knick-knacks. There are regular comedy nights, and hostess Jackie Cosens is definitely on the side of fun. They are serious, though, about seasonality and traceability. Chef/patron Adrian Jenkins buys from local farmers and growers, and uses fish from British waters. Menus might feature Wiltshire lamb belly, slow roasted tomato risotto or Cornish sole fillet, along with 'delicious parmesan fries'. The kitchen makes all its own jams, chutneys and cakes, and breakfast eggs are laid by hens in clover.